| Smoked salmon is a process that was born out of | | | | The longer the fish is left in the marinade the saltier |
| necessity and has evolved into a delicacy. While it | | | | the salmon will be. After the salmon has marinated |
| was originally used as a method of preserving the | | | | for a time that is to your liking, remove the fillets and |
| fish, today smoked salmon is about the flavor it | | | | carefully wash them off with cold water to get rid of |
| gives the fish rather than prolonging its shelf life. | | | | any excess brine. Once the salmon has been rinsed |
| Learning how to make smoked salmon makes it | | | | off, put the pieces on a rack and allow them to dry |
| easier to understand why it is a little pricier in stores | | | | for six to eight hours while making sure that they |
| since the process rather labor intensive. Though | | | | remain at a temperature between 35 to 40 degrees |
| making smoked salmon can be a bit of an effort it is | | | | so that bacteria growth does not take place. In the |
| one well worth the time and energy. | | | | last hour of drying have the salmon at room |
| To begin, be sure to buy high quality frozen salmon | | | | temperature so that the fish develops a tough shiny |
| to make sure the end product has the best taste | | | | coating known as a pellicle which helps keep moisture |
| possible. Let the salmon thaw until it is about 35 to | | | | in while the salmon is smoking. When the fillets are |
| 40 degrees Fahrenheit at which point you should | | | | done drying, place them in a smoker with the bigger |
| begin cutting and preparing the fish. When slicing the | | | | pieces at the bottom and the smaller ones further up. |
| fish be careful not to exceed a one inch thickness | | | | The flavor of wood chips used is entirely up to the |
| with each piece and try to make them as identical in | | | | taste of the cook and are an important part of how |
| size as possible. After cutting the meat, make a brine | | | | to make smoked salmon. |
| mixing ¾ of a pound of kosher or canning salt | | | | Let the fillets cook in the smoker for six to eight |
| with ½ gallon of water and chill the | | | | hours while using a thermometer to keep tabs on the |
| combination until it is at 38 degrees Fahrenheit. Place | | | | internal temperature of the biggest piece. When the |
| the pieces of salmon in a plastic container and pour | | | | fillet is 160 degrees Fahrenheit allow it to smoke for |
| the brine in until the salmon is completely covered. | | | | another thirty minutes or so in order to kill any |
| Put the lid onto the container and place it in the | | | | bacteria or parasites that might be present. Once the |
| refrigerator for thirty minutes to three hours, erring | | | | meat has been smoked to a satisfactory taste, |
| on the more conservative side for time is a good | | | | remove the fillets and enjoy! The smoked salmon |
| idea for those just learning how to make smoked | | | | should be refrigerated and consumed within a few |
| salmon. | | | | days of the smoking process. |