• Prep Time:
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  • Serves: 1 Text file

Smoking Salmon And Trout Part 05 - Scotch Smoking Prep Con

  • Recipe Submitted by on

Category: Fish

 Ingredients List

  • Wet brining pieces for Scotch smoking: You can use a plain brine or a
  • sugar-spice-salt brine.
  • Plain brine: prepare in the same ratio as injection brine above. Cool brine
  • to below 50 F and keep the fish and brine cool throughout the process.
  • PLAIN SALT BRINING TIMES
  • :Piece thickness Fat fish Lean fish
  • : 3/4" 2 hrs 1 1/3 hrs
  • : 1" 3 hrs 2 hrs
  • : 1 1/4" 4 hrs 2 2/3 hrs
  • : 1 1/2" 5 hrs 3 1/3 hrs
  • : 1 3/4" 6 hrs 4 hrs
  • : 2" 8 hrs 5 1/3 hrs
  • : 2 1/2" * 10 hrs 6 2/3 hrs
  • : 3" * 12 hrs 8 hrs
  • * These thicker pieces will benefit from brine injection with a needle.
  • Salt-sugar-spice brine: ratio 4 1/2 c pickling salt and 1 1/2 c white or
  • brown sugar to 4 qt water. Add, adjusting to taste, 50 bay leaves or 2 tb
  • mace or 8 tsp peeper or 5 tb juniper berries. simmer the spices in brine 45
  • min. Strain brine through a cloth, discard spices and cool the brine.
  • SUGAR-SPICE-SALT BRINING TIMES
  • :Piece thickness Fat fish Lean fish
  • : 3/4" 2 1/2 hrs 1 1/2 hrs
  • : 1" 3 1/2 hrs 2 1/2 hrs
  • : 1 1/4" 4 3/4 hrs 3 1/4 hrs
  • : 1 1/2" 6 hrs 4 hrs
  • : 1 3/4" 7 1/4 hrs 4 3/4 hrs
  • : 2" 9 1/2 hrs 6 1/2 hrs
  • : 2 1/2" 12 hrs 8 hrs
  • : 3" 14 1/4 hrs 9 1/2 hrs
  • These times are just a guide; each fish is different. When done the flesh
  • will be firm enough for slicing and feel like the lean part of a slab of
  • bacon when pressed between the thumb and forefinger.
  • After brining, place the fish pieces skin side down so they can drain. Tilt
  • the drain trays so that the brine runs off the fish to prevent salt deposit
  • build up on the fish. cure 12 hrs at a temp below 70 F
  • Extracted from: Smoking Salmon & Trout by Jack Whelan. Published by: Airie
  • Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim Weller
  • Posted to MM-Recipes Digest by "Rfm" on Sep 08, 98

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Smoking Salmon And Trout Part 06 - Scotch Smoking
Categories: Fish, Smoke, Info
Yield: 1 Text file


How to Scotch smoke: the properly salted and cured salmon now needs smoke
color and flavor and sufficient drying for good taste and texture. Often
the fish needs more drying time than smoking time to avoid an overly smoky
flavor. In smokers with supplementary heat drying can continue after
smoking at the same temp -85 deg F. In smokers without supplementary heat
use a small clear fire with as little smoke as possible. The amount of
color depends not on the amount of smoke deposited but the temp.

Smoking Sequence: -Smoke for sufficient color. -Dry further without smoke
to firm up if necessary. -Give the fish a polished look. ~Sweat the fish to
firm up. -Refrigerate for further firming.

Smoking:- In a forced draft smoker, smoke temp at 85 F, time 10-12 hrs,
smoke density medium. in a natural draft smoker, 85 deg, up to 24 hrs
depending on the weather [you get stronger updrafts at 85 deg on cool days-
if the ambient temp is 85 or more the smoker will have NO updraft!], smoke
density light to medium.

Drying: Forced- 1-3 hrs at 85 without smoke. Natural-up to 24 hours at 85
with as clear a flame as possible so as not to over smoke.

Polish: Give the fish a moderate burst of heat [100 deg f] for 15 min to
bring the oil to the surface.

Weight Loss: From salting and smoking/drying should run around 18% for
fatty fish up to 25% for lean.

Sweating: For fish that are still not firm enough, sweat the fish by
leaving in a cool place 24 hrs. Moisture will come to the surface. Then
continue drying in the smoker.

Refrigerate: Difficult fish improve by letting the fish condition a few
days in the refrigerator unwrapped before slicing.

Storage: Cool the fish before wrapping. Even at 85 the fish will sweat if
wrapped before cooling and spoil quickly. Freeze any surplus as Scotch
smoked fish is still perishable.

Serving: Slice very thinly. Serve with rye or pumpernickel bread and
unsalted butter or cream cheese. Pass around lemon wedges and the pepper
grinder. Garnish with sliced or grated hard cooked egg, paper thin onion
slices and capers, country ham slices and home made flavored mayonnaises.

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