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Smoked Salmon a Picture Guide

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  • Smoked Salmon a Picture Guide

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    <title>Tue Jan 03 2006 09</title></head><body><b>
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    <h1>
    &nbsp;<span id="subject0">Making Cured Smoked Salmon: A Picture Guide</span>
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    </font></center></b>&nbsp;<p><font size="2">
    <img height="75" alt="" hspace="10" src="http://forums.chef2chef.net/avatars//11169.jpg" width="65" align="left" vspace="10">
    Well since it has been a hit and is now one of our best selling items I
    figured I ought to give a picture guide to the cured salmon. Those of
    you commercial people wanting to do this in your area can e-mail for a
    few more tricks of the trade.<br>
    <br>
    First we need the salmon. After Lorraine requested salmon I decided to
    mess around with a little Canadian Atlantic. So this is a picture guide
    using Canadian Atlantic Salmon:<br>
    <br>
    First fly the salmon in, the fresher you can get it, the better product
    you will turn out.<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/salmon/salmonice.JPG">
    <br>
    <br>
    Then you must wash the salmon I always use ice water to wash the salmon
    down and cool it further. A little trick here is to make this water a
    brine, it tightens the flesh up for a nicer finished product.<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/salmon/brinesalmon.JPG">
    <br>
    <br>
    While the salmon is in the brine for half an hour you want to get your
    cure spices together. First you cure salt, 3 table spoons for 30 pounds
    of fish. 4 pounds of salt, then you can add what ever else you like. I
    use, ginger, brown sugar, ground clove, nutmeg, tarragon, bay leaf and
    white pepper. I also add in a little chili powder.<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/salmon/curemix.JPG">
    <br>
    <br>
    Nest you layer in the salmon with the cure, so cure, salmon cure salmon
    etc. After that I go back over it until all the cure is used up. The I
    will come back over each salmon side with a sugar. I have been using
    maple sugar. But honey and regular sugar will work, as will any number
    of fruit compotes.<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/salmon/salmoncure.JPG">
    <br>
    <br>
    Let this sit for 6 hours and then wash the sides. And set them in the
    cooler to dry for at least 12 hours. Then next morning into the smoker.
    (I am skipping the smoker picture as you have seen it in the bacon and
    ham blogs. Same thing with fish in it.<br>
    <br>
    When it reaches 152 degrees pull it and let it sit for half an hour,
    then into the cooler overnight.<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/salmon/smksalm.jpg">
    <br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/salmon/smksalmon.jpg">
    <br>
    <br>
    Of interest to me was the fat that comes out of these Canadian salmon. I
    have cut a few tails off and an going to make some salmon ravioli with
    them to see what we can do with that smoke filled fat!<br>
    <br>
    Would like to point out the June 24, 2006 C2C fund raiser we are hosting
    in Grand Junction Colorado. Have room for some volunteers if you want to
    work with Great Chefs and learn and work for a great cause. And tickets
    are on sale now at $109.00 per plate. We can also use people coming
    through the front door to help the cause! Consider it, educated people
    to have a vocation that allows them to make a living is a noble cause!<br>
    <br>
    <br>
    Hope you enjoy this, talk at you later. </font></p>



    <p>Chef Bob Ballantyne<br>
    The Cowboy and The Rose Catering<br>
    Grand Junction, Colorado, USA </p>



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    Tour the New Rig Here!

    Sgt. USMC '79-'85

    S-M inmate number 12

    RIP ronP

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