Bon appétit !!!
Bon appétit !!!

Smoked salmon - homemade for Captain Marian

2 red label Scottish salmons of 3.5 kg (= 4 fillets of 1,250 kg each)
7 kg of sea salt + (1,2 Kg of sugar + (50 g laurel + 17 g thyme)  
ß optional)

Clean under water the two salmons - Cut the two salmon into two fillets - Clean the fillets - remove the bones with tweezers - go under water - dry in paper towels - Store in the refrigerator 24 hours;
Put into salt mixture + ((sugar + (mixed Herbs)
ß optional) for 20 to 24 hours depending on the thickness of the fillets;
Clean under water (Daniel leaves the fillets in the water 24 hours) - "lick" to verify that the taste of salt is gone - dry and store in refrigerator at least 12 hours;
Smoke with beech or oak sawdust, (a full dose of cold smoker is for 8 to 10 hours at T ° < 28 ° C), depending on the thickness of the fillets;
Store in the refrigerator for 24 hours under plastic film;

NB: the fillets are hung by the tail

Loss = 25% by weight of salmon (head weighs 750 g !!!)

Count X Kg of salt ​​= X Kg of fish with the heads (total weight)


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