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want to stress that the utmost importance is to adhere to
strict sanitary procedures. First, you should always start
with clean and sanitized utensils. Use a .5 % bleach solution
as a sanitizer. Keep your fish refrigerated during the whole
process to prevent bacterial growth. During the smoking
process, the smoke will prevent most bacteria growth, so
refrigeration isn’t a concern until you remove your
product from the smoker. Then you should package the product
and refrigerate it as soon as possible.
like to use alder wood for smoking, but any hard wood will
work just fine. I have tried apple wood with good results,
and maple, and hickory work well. Half the fun of smoking
fish is developing new smoked salmon recipes. I encourage
people to try your favorite spices maybe a little wine and
you may just come up with your very own special smoked
salmon recipe. If you stick to my basic cooking schedule
and experiment with the brine and what you add after brining
your product will be almost as good as ours. Just kidding!
Please let me know how your smoked salmon recipe turns out.
There are four steps to smoking fish:
- Brining or salting.
- Drying to form a pellicle
Follow these links to learn about different smoking
More smoked salmon recipes: