Cold Smo Ked Salm On, 7 6 7-SK & 1 76 7 -S K, Full

CO OK ING & SM OK ING GUIDEL IN ES

COLD SMO KED SALM ON

PRODUCT SP ECIF ICATIO NS an d PRE PARATION

SAUMON FUME: Fresh Salmon Fillets 2-1/2 to 4 lb (1 to 2 kg) each

ING RED IEN TS REQUIRED

Fres h Sal mo n Fill ets or Sides

Sea Sa lt: Large Cr ystals

Granul ated or Raw Sug ar

W OO D CHI P CONTAINER

FULL

D O O R VENT S: CLO SED

Cl ear

SUPPL IES REQ UIRED

Plas tic Wrap

Paper

Tow el ing

Wire Me sh Gr ids

Th er mo meter

Digit al The rmoco uple

)

(TO MON IT OR INTE RN AL PRODUCT TEM PERATURE

Twee zers

Ice: 3 to 4 lb (1 to 2 kg )

Remove bones from

PR EPARATION

to avoid

fillets with a tweezers

rupt uri ng ti ssue.

SA LTIN G

50% Se a Salt or Kosh er

Sa lt

50% Gr anul ate d or Brown Sug ar (FOR RIC HER CO LOR )

To remov e moistur e from the raw salmon,

blend sal t

an d sug ar mix tur e tho roug hly and pack

fi rmly arou nd

eac h fi ll et.

Co ver

salt- fille d pa ns

with clear plasti c

wr ap and

ref ri ger ate

for 24 hours.

Following

the 24

hour

ref ri ge ration

per io d, remove

fillets

from

salt/s ug ar mix ture

and ri nse thorough ly unde r cold,

runn in g wate r. Pa t dr y wi th paper towe ling.

Place

fillets

sid e- by- side

on a she et pan

and return,

unc ove red, to the ref ri ger ator for

a period

of 1-6 hours

for the fi nal dryin g pe ri od.

SET SM OKIN G TI MER

10 to 20 min utes

OVEN

T IM E REQUIR ED

1- 2 hou rs

FIN AL I NTER NAL

PRODU CT TEMPERA

TUR E

NOT TO EXCEED 77°F (25°C)

SMOKI NG PR O CEDURE

OVEN MUST BE AT ROOM TEMPERATURE BEFOREBEGINNING THE COLD SMOKE PROCEDURE.

Soak wood chips in wat er according to dire ctions (5 minut es), fill wood chip conta iner full and ins ert in chip holde r locat ed at the back of the oven.

Fill pan wit h ice and loc ate pan in shelf positi on num ber 7 (just above wood chi p contai ner).

Place prepar ed salm on fille ts on a wire grid as ind icat ed on the diagram and ins ert wire gri d on ove n she lf beginn ing with the top she lf positi on.

1
2
3
4
5
6
7
8
9
10
11

Ins ert probe of thermo coupl e thermom ete r into the cente r of the middle salm on fillet loc ate d in the top shelf

pos ition or centra l shelf posit ion when smok ing a full load . To mainta in proper colo r, the int erna l temper atu re of the salm on must not exc eed 77°F (25°C). For thi s reaso n, it is impor tant to begin the smoki ng proces s with the oven at room tempera ture .

Make certain oven vents are closed . Clo se oven doo r and set smoke time from 10 to 20 min utes depen ding on taste preference. Whe n the smoke time r 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 durin g this period.

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

MODELS	7 6 7-SK & 1 76 7 -S K

NUMBER OF SHELVES	3 per comp artm ent
ITEMS PER SHE LF	3 fill ets/ sides per shelf
	9 fille ts
APPROXIMATE	9 fille ts
MAXIMUM CAPACITY	per compa rtm ent
	12" x 20" x 2-1/2"
PANS	(GN 1/1: 325mm x 530mm x 65mm)

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.

SECTION 6 • SMO KING PROCEDURES

71.