Alto-Shaam MN-28656 manual Cold SM OK ED S Almon, Oven Must be Atroom

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
2-1 /2 t o 4 lb ( 1 to 2 kg) eac h	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
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)

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 t-fi lled pans	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-
by-s ide on a sheet pan and retur n, uncov ered, to
the r efrig erator for a pe riod of 6 h our s for the
final dr ying per iod.

83.