 |
| Brother Rick cutting the fish |
Ocean Park Crab and Seafood Smoked
Salmon
Dry Brine: equal parts, by weight, of brown sugar and
non-iodized salt
We used fairly large fillets of Salmon (PBO: Pin Bones Out), cut across into pieces about
2-1/2" to 3" wide. The tail end we sometimes split lengthwise to make it the same
approximate size as the other pieces.
 |
| Ready for an hour of refrigeration |
Rinse, pat dry, pat on dry
brine, placing pieces in a plastic container as you go. Cover (we used
foil--don't know what happened to all the lids!) and place in refrigerator for
one hour. Remove, rinse off brine, pat dry once more and place back in (rinsed
and dried) container and place in refrigerator overnight to form pellicle.
Next day we smoked, using a
mixture of Apple and Alder chips. The following is an example of one day's
schedule, however it is what worked for the large
commercial (albeit home-made) smoker we used at the store. It was made from an
old stainless steel refrigerator, with a square burner unit on one side and a
circulating fan on the other side. Times would, of course, need to be adjusted
for a smaller smoker.
Oven Temp: Time Action
80° 9:15 A&A* Fan On
80° 10:00 A&A ""
95° 11:00 A&A ""
96° 12:00 A&A ""
97° 12:45 A&A "" Oven turned to 120°
127° 1:30 A&A "" Oven to 130°
134° 2:15 A&A "" Oven to 140°
144° 3:00 A&A "" Oven to 150°
150° 3:40 Oven to 165°, smoker off
160° 4:15 Top rack out
4:30 All out
(* A&A = a mixture of Apple and Alter Chips)
 |
| The finished product |
So there you have it. A simple recipe, but loved by many. We hadn't shared it with anyone until now, but since both Mom and Rich are dead and the House including the Smoker room we had set up in the shop are sold now, I figured it was time to share the recipe--more of a method really.
