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Smoked salmon -- a lesson learned, plus Qview. - Page 2

post #21 of 25

What Bear didn't tell you is that when he's done smoking some salmon, he should send a nice sized sample to his Buddy in Jersey.

post #22 of 25
Quote:
Originally Posted by Porked View Post

What Bear didn't tell you is that when he's done smoking some salmon, he should send a nice sized sample to his Buddy in Jersey.


LOL---One of my best Vietnam buddies works at the post office.

That package would be intercepted, in a search & devour mission!

 

Bear

 

post #23 of 25

Thanks Bear.  I just may give it a try on my next batch.  I tend to like my smoked salmon/trout very "done", like you, more for snacking or adding to recipes than having as a main dish for dinner.

post #24 of 25

How long do you air dry to get the pellicle?

post #25 of 25
Quote:
Originally Posted by Blackpepper View Post

How long do you air dry to get the pellicle?


Don't know who that question is for, but I usually put my fish on my racks overnight (in my meat fridge) before smoking (uncovered), to get some pellicle, and then if it doesn't have enough, I put it in the smoker for the first hour at 120˚ or 130˚ without smoke. That usually gives it a good pellicle.

 

I never used a fan, but I imagine the speed of the fan, and the humidity in the air would have something to do with how long that kind of air drying would take.

 

 

Bear

 

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