Smoked Salmon2 fresh or completely defrosted salmon, filleted, skin on
1 kg demerara sugar
3/4 cup pickling salt
2 Tbsp gluten-free soy sauce
1 Tbsp red pepper flakes
1 Tbsp dried Thai pepper flakes (if you can find them!)
In a large glass (NOT METAL!) bowl lay out one layer of fillets. Mix your sugar, salt & spices. Coat the fillets with about 1/4 inch of your sugar & salt mixture. Lay out the next layer & coat. Pour any remaining sugar mixture over the fillets when you are done.
Cover the bowl and place in the fridge for at least 12 hours, up to a couple days, moving them around a bit after the first 12 hours if you like.
When you are ready to smoke your fish, remove them from the brine and rinse off the extra brine mix. Pat dry with clean paper towels. Place fillet on greased smoking racks, and allow to dry (a breeze is good) for an hour or two to form the "glaze".
Pre-heat smoker for about 30 minutes. protect from heat and cold to maintain a cooler than cooking temperature
Fill the pan level with wood chips. We used cherry. Then load the racks and fill the smoker. After 3 or 4 panfulls, the fillets can simply be left in the smoker to finish curing for the required time (unless you get your wood chips for free).
When you feel that you’re done, unplug the smoker, open the cover and let it cool down for about an hour. Then remove fillets from racks and place on large plates and place in fridge for 2-3 hours. If you have enough to freeze, be sure to seal well and label.
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