Time to start
smoking again
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by Chris Hopkin |
Columns
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The peer pressure was just to much. I know it's frowned upon in some circles but I simply can't resist the temptation any more. I have exercised all of the will power I can muster, and about 100 per cent of my won't power as well.
I've started smoking again.
With the deepfreeze half full of tasty red chinook salmon, a few pinks, and even some white chinook, it's either canning or smoking time.
Having not smoked for a while, here's the recipe that brought me back:
Little (or big) Chief Smoked Salmon Deluxe
Brine
- 1/2 cup brown sugar
- 1/2 cup non-iodized salt
- 2 cups soya sauce
- 1 cup water
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp pepper
- 1 cup lemon juice (or white wine)
Brine chunks of fully thawed salmon for eight hours in the fridge. Rinse and pat dry. Place on Chief Smoker (or equivalent) smoker racks to air dry for 45 minutes. Smoke about 12 pieces for eight to 10 hours using four pans of alder/apple or cherry chips. Some put the smoker back in its cardboard box (with holes to let out the smoke) for insulation. Put the thickest pieces on the bottom racks. MMMM good!
If you really want to get decadent around Christmas, make the following pate out of your recently smoked priceless salmon:
- 10 oz smoked salmon
- 1/3 pkg. light Philly cream cheese (4 oz)
- 2 tbs mayonnaise
Chop salmon as small as possible. Cube cheese and nuke for 20 seconds. Combine ingredients and mix till smooth. Spread on wheat thins or other tasty crackers. Add a bit of red onion for color. (Some claim this pate to be better than sex.)
Here's another brine recipe that apparently makes excellent smoked salmon (I haven't tried this one, but intend to).
- 1 quart water
- 1/2 cup non-iodized salt
- 1/2 cup brown sugar
- 3 oz run
- 1 oz lemon juice
- 3 cloves garlic
- 3 tbs. pickling spice
- 1/4 tsp lemon pepper
- 3 bay leaves
Soak pieces fully covered in brine overnight in the fridge. Rinse and pat dry. Smoke as in previous recipe.
Tips for smoking in general:
- Spray racks with Pam, and lay pieces skin down.
- Keep three days max in fridge. To keep longer wrap in plastic and then newspaper and freeze.
- Be very careful when thawing and washing frozen salmon. The pieces should never be allowed to get warm until just before smoking. Make sure it's ice cold but thawed all the way through.
- Err on the side of over-smoking rather than pulling it out too early. Keep up the heat in the smoker all through the process, particularly for the last four hours.
- Use red spring or sockeye. Some swear by pink or chum and even white spring, but the bright red salmon always looks and tasted better to me. (Throw a few chunks of fresh cod in the brine. Many like smoked cod just as much as salmon).
- I really enjoy smoked salmon mixed with some finely cut celery, green onion, and Miracle Whip for sandwiches, using multi-grain bread. Makes my mouth water just thinking about it.
- Enjoy!
