![COLD SM OK ED S ALMON](/images/new-backgrounds/69057/69057169x1.webp)
E LEC TRONIC SMO K I NG OV EN C OOK IN G GU ID EL I N ES
COLD SM OK ED S ALMON
P RODUC T S PE CIFI CA T IO NS an d PREPA RAT ION | ||
SA UMON FUME | OVEN MUST BE ATROOM | |
Fresh Salmon Fillets: | TEMPERATURE BEFORE BEGINNING | |
THE COLD SMOKE PROCEDURE. | ||
INGREDIENTS REQUIRED | Soak wood chips in water according to directions | |
(5 to 10 minutes), fill wood chip container full and | ||
Fres h S almon Fill ets or Sides | insert in chip holder located at the back of the oven. | |
Fill pan with ice and locate pan in shelf position | ||
Sea S alt: Larg e Crysta ls | ||
Granu lated Sugar | number 7 (just above wood chip container). | |
or | Place prepared salmon fillets on a wire grid as | |
Brown S ugar (for best color ) | indicated on the diagram and insert wire grid on | |
| oven shelf beginning with the top shelf position. |
WO OD CHI P CO NTAI NE R: | FULL | |
DOO R VE NTS: | CLOS ED |
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SUPPLIES REQUIRED | 1 | |
4 | ||
|
| 2 |
Clear Pl astic Wrap |
| 3 |
| 6 | |
Pape r Towel ing |
| 5 |
| 9 | |
Wire M esh Grids |
| 7 |
| 11 | |
Twee zers |
| 8 |
| 10 | |
Ice : 3 to 4 lb (1 to 2 kg) |
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PREPARATION | Insert product probe into the center of the middle | |
salmon fillet located in the top shelf position, or | ||
Rem ove bon es from fillets | with a twe ezers to | central shelf position when smoking a full load. To |
avo id ru ptur ing tissue. |
| maintain proper color, the internal temperature of the |
| salmon must not exceed 77°F (25°C). For this reason, | |
SALTING | it is important to begin the smoking process with the | |
oven at room temperature. | ||
50% Sea Salt or Kosh er S alt | Make certain oven vents are closed. Close oven door | |
50% Gra nulated or Brown | Sugar | and set the SMOKE TIMER for 10 to 20 minutes |
To re mov e m oist ure from the raw sal mon, ble nd | depending on taste preference. Smoke time operates | |
sal t and sugar mixt ure thorough ly and pack | concurrently with oven time. The fillets must remain | |
firm ly arou nd each fillet. | Cover sal | in the oven for a total period of 2 hours. Do not open |
with c lea r plastic wrap and refriger ate for 24 | the oven door during this 2 hour period. | |
hour s. Follow ing the 24 hour refr igeration | Following the required oven time, remove the fillets, | |
per iod, remove fillet s f rom sa lt/ sug ar mi xture | cover with clear plastic wrap and refrigerate until | |
and rins e th oroughly und er cold, run ning water . | fully chilled. | |
Pat dry with paper tow elin g. Place fil let s si de- | ||
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the r efrig erator for a pe riod of 6 h our s for the |
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final dr ying per iod. |
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83.