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  • Serves: 1 Text file

Smoking Salmon And Trout Part 09 - Indian or Hard Smoked

  • Recipe Submitted by on

Category: Fish

 Ingredients List

  • Low-fat fish make the longest keeping hard smoked fish as it is the fat
  • that causes rancidity. Very fat hard smoked fish should be frozen or
  • salted until just before eating. Medium fat fish will last a week
  • unrefrigerated before starting to go slightly rancid. And lean fish will
  • keep indefinitely unrefrigerated. Hard smoked fish can be made from fresh,
  • frozen or hard salted fish [instructions for hard salting follow in a later
  • chapter].
  • Hard salted fish should be freshened before smoking. Depending on the
  • hardness of the salting, your taste and the thickness of the pieces to be
  • smoked this may take 24 to 48 hours with water changes every 3 to 6 hours.
  • There should be no salty taste left as the drying will concentrate any
  • saltiness remaining. Other products retain 50 to 75% of their original
  • moisture but hard smoked fish only 6%
  • Fresh fish and thawed frozen fish should be very lightly brined if at all.
  • Brining draws out moisture and cuts drying time but salt also speeds fat
  • rancidity in the finished product. Make a 90 deg sal brine and soak pieces
  • no more than:
  • : Thickness Time
  • : 1/4" 2 min
  • : 1/2" 4 min
  • : 3/4" 7 min
  • : 1" 10 min
  • : 1 1/2" 15 min
  • : 2" 20 min
  • Smoking directions: Smoke for only a portion of the total drying period
  • according to taste. Dry at 85 deg F for 30 hrs with a forced draft smoker
  • and up to 3 weeks with a natural draft depending on the weather or until
  • the fish is completely dry and hard.
  • 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


Recipe via Meal-Master (tm) v8.05

Title: Smoking Salmon And Trout Part 10 - Smoking Small Trout
Categories: Fish, Smoke, Info
Yield: 1 Text file

Unboned: Make an 80 deg sal brine with 8.5 oz salt per quart water, score
skin and brine 1 hr. Spit them through the eyes with a heavy wire [a
welding rod works well here]and hold the belly open with small match stick
sized sticks. Dry at 90 deg F for 30 min [forced draft] or 1 hr or more
[natural draft]. Then smoke at 160 deg F for 1 1/2 hrs [forced] or 3 hrs or
more [natural].

Boned: Make an 80 deg sal brine and brine 8 min stirring often. Depending
on the shape desired and the boning method used, spit through the eyes and
prop open with match stick sized wood, or hang over a dowel, or rolled and
skewered. Drying and smoking temps and times are the same as for unboned.

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