Alto-Shaam MN-29492 manual Cold Smoking, Cold Smoked Salmon, Smoking Procedure

COLD SMOKING

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >	COLD SMOKED SALMON
ITEM/AMOUNT	SAUMON FUME: Fresh Salmon Fillets 2-1/2 to 4 lb
	(1 to 2 kg) each
INSTRUCTIONS	INGREDIENTS REQUIRED
	Fresh Salmon Fillets or Sides
	Sea Salt: Large Crystals
	Granulated or Raw Sugar
	SUPPLIES REQUIRED
	Clear Plastic Wrap
	Paper Toweling
	Wire Mesh Grids
	Digital Thermocouple Thermometer
	(to monitor internal product temperature)
	Tweezers
	Ice: 3 to 4 lb (1 to 2 kg)
	PREPARATION
	Remove bones from fillets with a tweezers to
	avoid rupturing tissue.
	SALTING
	50% Sea Salt or Kosher Salt
	50% Granulated or Brown Sugar (for richer
	color)
	To remove moisture from the raw salmon,
	blend salt and sugar mixture thoroughly and
	pack firmly around each fillet. Cover salt-filled
	pans with clear plastic wrap and refrigerate for
	24 hours. Following the 24 hour refrigeration
	period, remove fillets from salt/sugar mixture
	and rinse thoroughly under cold, running water.
	Pat dry with paper toweling. Place fillets side-
	by-side on a sheet pan and return, uncovered,
	to the refrigerator for a period of 1-6 hours for
	the final drying period.
SUGGESTED PAN	Wire grid
NO. OF SHELVES	3
767, 1767
1000, 1200	4
ITEMS PER SHELF	3 fillets/sides per shelf
767, 1767
1000, 1200	3 fillets/sides per shelf
MAX. CAPACITY	9 fillets
767, 1767
1000, 1200	12 fillets
WOOD CHIP	Full
CONTAINER
VENT POSITION	Closed
SMOKE TIME	10 to 20 minutes
OVEN TIME	1-2 hours
REQUIRED
OVERRIDE	—
ALLOWANCE
FINAL INTERNAL	NOT TO EXCEED 77°F (25°C)
TEMPERATURE

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly. Always follow local health (hygiene) regulations for all internal temperature requirements.

SMOKING PROCEDURE

OVEN MUST BE AT ROOM TEMPERATURE BEFORE BEGINNING THE COLD SMOKE PROCEDURE.

Soak wood chips in water according to directions (5-15 minutes), fill wood chip container full and insert in chip holder located at the back of the oven.

Fill pan with ice and locate pan in shelf position number 7 (just above wood chip container).

Place prepared salmon fillets on a wire grid as indicated on the diagram and insert wire grid on oven shelf beginning with the top shelf position.

Insert probe of thermocouple thermometer into the center of the middle salmon fillet located in the top shelf position or central shelf position when smoking a full load. To maintain proper color, the internal temperature of the salmon must not exceed 77°F (25°C). For this reason, it is important to begin the smoking process with the oven at room temperature.

Make certain oven vents are closed. Close oven door and set smoke time from 10 to 20 minutes depending on taste preference. When the smoke timer cycles to the OFF position, the fillets must remain in the oven for a period of 1-2 hours. Do not open the oven door during this period.

Following the required oven time, remove the fillets, cover with clear plastic wrap and refrigerate until fully chilled.

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cooking guidelines - deluxe control • 48