Here are some of the pieces that I did not serve with the Sockeye for dinner tonight...... Especially the Bellies, which have the most fat & are Awesome smoked. This is just a quick & easy way to do them up, about 3.25 hours total time..... Brined in A thick layer of Kosher Salt with some Mad Hunky along for the ride then into the fridge for about 1.25 hour. Quick rinse & pat dry well with paper towels. You can also let them sit out to dry longer & form the pelicle if you want, but I usually don't with these thinner pieces...... Then a slight sprinkle of Mad Hunky (First test on Salmon for me) & into a preheated smoker @ 160* for 2-4 hours, depending on how you like them finished. I like them kinda medium moist & do not care for smoked fish when it is warm, so I will let them set at room temp for about 1 hour after smoking, then put them into a ziplock bag with a couple of paper towels & into the fridge overnight. This will further pull some of the moisture out of them & seems to get them to the perfect texture & moisture level that I personally like best..... Easy & Great...... I usually smoke with Vine Maple, Alder or Hickory & like any combination of them also. These are just a couple of smaller pieces for something to do.... (I get bored easy....lol) & to taste test a light dusting of the Mad Hunky on Salmon, which is pretty darn good!..... This post is in no way a beauty contest for smoked salmon, but more in line with showing how easy, quick & good it can be using the simple dry Kosher salt brining method.
Heavily Kosher Salted & some Mad Hunky on top.... Fridge for 1.25 hour+-
After about 2 hours..... firmed up nicely & will flake just right
Heavily Kosher Salted & some Mad Hunky on top.... Fridge for 1.25 hour+-
After about 2 hours..... firmed up nicely & will flake just right
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