INGREDIENTS

INSTRUCTIONS

Wet brining pieces for Scotch smoking: You can use a plain brine or a
sugar-spice-salt brine.
Plain brine: prepare in the same ratio as injection brine above. Cool brine
to below 50 F and keep the fish and brine cool throughout the process.
:Piece thickness                 Fat fish                Lean fish
:      3/4"                     2 hrs                   1 1/3 hrs
:        1"                     3 hrs                       2 hrs
:    1 1/4"                     4 hrs                   2 2/3 hrs
:    1 1/2"                     5 hrs                   3 1/3 hrs
:    1 3/4"                     6 hrs                       4 hrs
:        2"                     8 hrs                   5 1/3 hrs
:    2 1/2"  *                 10 hrs                   6 2/3 hrs
:        3"  *                 12 hrs                       8 hrs
* These thicker pieces will benefit from brine injection with a needle.
Salt-sugar-spice brine: ratio 4 1/2 c pickling salt and 1 1/2 c white or
brown sugar to 4 qt water. Add, adjusting to taste, 50 bay leaves or 2 tb
mace or 8 tsp peeper or 5 tb juniper berries. simmer the spices in brine 45
min. Strain brine through a cloth, discard spices and cool the brine.
:Piece thickness                Fat fish                   Lean fish
:     3/4"                  2 1/2 hrs                   1 1/2 hrs
:       1"                  3 1/2 hrs                   2 1/2 hrs
:   1 1/4"                  4 3/4 hrs                   3 1/4 hrs
:   1 1/2"                      6 hrs                       4 hrs
:   1 3/4"                  7 1/4 hrs                   4 3/4 hrs
:       2"                  9 1/2 hrs                   6 1/2 hrs
:   2 1/2"                     12 hrs                       8 hrs
:       3"                 14 1/4 hrs                   9 1/2 hrs
These times are just a guide; each fish is different. When done the flesh
will be firm enough for slicing and feel like the lean part of a slab of
bacon when pressed between the thumb and forefinger.
After brining, place the fish pieces skin side down so they can drain. Tilt
the drain trays so that the brine runs off the fish to prevent salt deposit
build up on the fish. cure 12 hrs at a temp below 70 F
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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