The Summer Of Salmon

LET’S GET THIS OUT IN THE OPEN, RIGHT FROM THE START – THIS IS HOT SMOKED
SALMON, NOT COLD SMOKED SALMON.  WHAT THAT MEANS IS IT’S NOT THAT HOITY TOITY
PRETTY ORANGE SHINY CUTE SLICED UP SALMON YOU GET IN THOSE EXPENSIVE PACKAGES
FROM THOSE FAKE ASS MONEY SUCKING GROCERY STORES.  THIS IS THE GOOD STUFF THAT
FLAKES APART, MELTS IN YOUR MOUTH, AND LEAVES YOU WALKING AROUND ON CLOUDS WITH
THAT OH SO GOOD TASTE AND FEELING IN YOU LIKE YOU JUST GOT HIT IN THE FACE WITH
THE FLAVOR HAMMER.

WHAT YOU NEED:

THE FISH (OBVIOUSLY)smoksalmon1

5# OF YOUR FAVORITE SALMON, I PREFER BONELESS/SKINLESS BUT THAT’S BETWEEN YOU AND YOUR BUTCHER / GROCER / FISHMONGER

THE BRINE

1 QUART COLD WATER

1/3 CUP KOSHER SALT

1 CUP BROWN SUGAR

1 CUP PURE MAPLE SYRUP, NOT THAT ARTIFICIALLY FLAVORED FRUCTOSE CRAP, THE REAL STUFF

WHAT YOU NEED TO DO:

MIX TOGETHER ALL OF THE INGREDIENTS FOR THE BRINE AND PUT INTO A PLASTIC OR NON REACTIVE CONTAINER, WITH SOME SORT OF SEALABLE LID.  SUBMERGE YOUR SALMON IN THIS BRINE FOR A 12 HOUR BEAUTY REST.  CLOSE THE LID.  THIS IS GOING TO HELP KEEP THE SALMON NICE AND MOIST AFTER SMOKING, WHILE ADDING JUST A BIT OF GOODNESS TO IT. AFTER 12 HOURS WAKE UP THE FISH, TAKE IT OUT OF THE BRINE, AND PAT IT DRY.  SIT THE FISH ON A METAL COOLING RACK AND ALLOW TO “AIR DRY” FOR ABOUT 2 HOURS, PREFERABLY UNDER REFRIGERATION.  THIS DEVELOPS THAT SHINY FILM THAT YOU SEE ON SMOKED FISHES.  IT HELPS SEAL IN THE GOODNESS AND MAKES IT LOOK PURRRTY.  IT ALSO HELPS THE SMOKE ADHERE AND AFTER ALL THIS IS A SMOKED SALMON RECIPE.  DUHH !

HERE’S THE EASY PART.  IMPORTANT, BUT EASY.  GET YOUR MAGIC BOX SMOKING AND AIM FOR A TARGET TEMPERATURE OF 140 – 150 DEGREES.  PUT THAT FISH ON A BAKING TRY, STILL RESTING ON THE COOLING RACK TO ALLOW SMOKE FLOW OVER AND UNDER, AND PUT IT IN THE MAGIC BOX.smoksalmon2  YOU WANT TO SMOKE YOUR FISH TO AN INTERNAL TEMPERATURE OF 145 DEGREES.  THIS USUALLY TAKES ANYWHERE FROM 1-4 HOURS, DEPENDING ON THE THICKNESS OF YOUR FISH AND THE TEMPERATURE YOU SMOKE AT.  CHECK FREQUENTLY WITH A THERMOMETER TO MONITOR INTERNAL TEMPERATURE.  IF YOU NOTICE THAT YOUR FISH IS “SWEATING OR OOZING FAT”, IT MEANS THE MAGIC BOX IS TOO HOT.  DON’T PANIC, IT’S NOT THE END OF THE WORLD, JUST WIPE OFF THAT FAT AND LOWER YOUR TEMP.  I’LL SAY IT AGAIN, (IF I SAY THINGS MORE THAN ONCE IT MEANS IT’S IMPORTANT SO LISTEN UP) THIS IS THE EASY BUT IMPORTANT PART, DON’T LET THAT TEMPERATURE GET TOO HOT.  ONCE YOU GET IT TO 145 DEGREES TAKE IT OUT AND CHILL.

IT’S NOW TIME TO RING THE BELL.  DING   FISH IS DONE.   SERVE AND ENJOY.  YOU CAN FLAKE IT OFF AND EAT IT ON CRACKERS, TOSS SOME INTO PASTAS OR SCRAMBLED EGGS, PUT IT ON A PIZZA……..THINK ABOUT THE POSSIBILITIES…..smoksalmon4

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