Ingredients:
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)
Technique:
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)
ooOOoo