INGREDIENTS

INSTRUCTIONS

This method is first as it is the most well known and the best; it is
also the most complex.  Scotch smoking can be done to a whole side,
that is a large skin-on  fillet or to several pieces cut according to
thickness which is  easier. Don't brine a whole side as the thinner
parts- the tail and  belly get too much salt. Dry salt instead- this
allows you to place a  specific amount of salt on each part of the side
according to its  thickness. Let the developing brine drain off. With
pieces you can  brine for varying times according to thickness.  For
dry salting use plain pickling salt not a mixture to condition the
flesh so it can be thinly sliced for serving. Other flavors can be
added after. When brining pieces sugar and spices can be added to the
brine if you want.  Dry salting whole sides: Cut thick [over 4"]
fillets into two slices  OR inject brine into the thickest portion with
a pumping needle.  Injection brine should be made up in the ratio of 1
1/4 c salt per  quart water, cooled to 60 deg F and injected before
applying the dry  salt. Score or cut just through the skin into the
fatty tissues  beneath [slashes] in several places with a sharp knife
or a razor  blade to promote salt penetration and apply the salt. Rub
salt into  the scores, lay the fillet down on a 1/4" bed of salt in a
tray and  place salt on the top of the fillet- from a 1/2" on the
thickest part  to just a sprinkling on the tail. Slant the tray so that
the brine  that develops flows away from the thin belly meat.  Fatty
fish take longer to salt as they contain proportionately less  water.
DRY SALT TIMES  :Fillet Thickness              Fat Fish              
Lean Fish  :      3/4"                     9 hrs                   5
hrs  :        1"                    12 hrs                   7 hrs  :  
1 1/4"                    15 hrs                 8.5 hrs  :    1 1/2"  
18 hrs                  10 hrs  :        2"                    24 hrs  
13 hrs  :    2 1/2"                    30 hrs                  17 hrs
:        3"                    36 hrs                  20 hrs  With
experience you can tell by feel; a moderately fat fish will  loose 10%
of its weight. When touched with a fore finger the flesh  should feel
firm and spring back when pressed.  After salting you can use a special
Scotch sugar-rum cure or a  finishing brine.  Scotch sugar-rum cure:
rinse the dry salt off the side. Drain and  cure it in a cool place for
6 hours. Rub it with vegetable oil [olive  or peanut preferred] and let
it stand another 6 hours in a cool  place. Rub off the oil with a rum
soaked cloth. Cover the side with  brown sugar just as you did the dry
salt and let it stand another 6  hours. Then wipe off the sugar, coat
it with oil again and let stand  6 hours. Wipe off the oil again with a
rum soaked cloth and proceed  to smoke.  Finishing brine: If not using
the scotch sugar-rum cure, use a  finishing brine to take away some of
the hardness caused by the dry  salt and finish distributing the salt
through the fish. Make  finishing brine in the ratio of 11 oz salt to 4
qt water and leave  the side in the brine for 20 min for a 3/4" fillet
up to 90 min for a  2" thick fillet. Drain the side skin side down
making sure the brine  can drain away so there are no salt deposits on
the fish. A salt  gloss will form and the flesh will cure. Allow to
cure overnight 12  hours or even more.  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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