How do I smoke salmon??? - wood for smoking fish
I live in the Pacific Ocean. I never smoked my salmon, but I would try this year. I would like to discuss how to do or use what kind of smokers. In preparation for the fish? What kind of wood to use? I could use some recipes (I like the sweet guy with thick, black pepper in it) Thanks xoxoo
Wood For Smoking Fish How Do I Smoke Salmon???
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Well, you know that there are no salmon season this year in California and Oregon, the low number of spawning. But can the salmon happen in two ways, and I will explain, the easier it will be the hot smoke. You can cold-smoked salmon and cucumber, but a long process and must be made cautiously.
Buy or borrow a top-loading electric smoker little chief and buy 1 bag of potato chips of wood. Start with the salmon fillets 4 to 6 "net long on the sides. They can simply with salt 1 / 2 cup brown sugar and 1 / 4 cup kosher salt and 2 liter gallon of water. Stir until salt and brown sugar be resolved. Place the salmon into cubes or 1 gallons Product Type ZIP LOCK bag and the cold brine. refrigerator for 4 hours. salmons salt water drain and absorb most of liquid over the fillets with a paper towel. VERY IMPORTANT: Place the fillets on a rack and allow to dry and the frosting for 1 hour. Turn off the smoker and remove the net. occurs when the networks are a little brighter, they 1 "apart on a grid (tablets)and the burden on the smoker. Fill the pot on the floor of the smoker with wood chips and smoke from a total of 3 plates of chips within 24 hours. After the first 24 hours, at the license for salmon based on the smoking remains juicy 8 to 12 hours with 1 more smoke after 6 hours.
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