| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish, Info, Smoke | 1 | Text file | |
INGREDIENTS
INSTRUCTIONS
Unboned: Make an 80 deg sal brine with 8.5 oz salt per quart water, score skin and brine 1 hr. Spit them through the eyes with a heavy wire [a welding rod works well here]and hold the belly open with small match stick sized sticks. Dry at 90 deg F for 30 min [forced draft] or 1 hr or more [natural draft]. Then smoke at 160 deg F for 1 1/2 hrs [forced] or 3 hrs or more [natural]. Boned: Make an 80 deg sal brine and brine 8 min stirring often. Depending on the shape desired and the boning method used, spit through the eyes and prop open with match stick sized wood, or hang over a dowel, or rolled and skewered. Drying and smoking temps and times are the same as for unboned. Extracted from: Smoking Salmon & Trout by Jack Whelan. Published by: Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim Weller Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 08, 98
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