INGREDIENTS

INSTRUCTIONS

How to Scotch smoke: the properly salted and cured salmon now needs
smoke color and flavor and sufficient drying for good taste and
texture. Often the fish needs more drying time than smoking time to
avoid an overly smoky flavor. In smokers with supplementary heat
drying can continue after smoking at the same temp -85 deg F. In
smokers without supplementary heat use a small clear fire with as
little smoke as possible. The amount of color depends not on the
amount of smoke deposited but the temp.  Smoking Sequence: -Smoke for
sufficient color. -Dry further without  smoke to firm up if necessary.
-Give the fish a polished look. ~Sweat  the fish to firm up.
-Refrigerate for further firming.  Smoking:- In a forced draft smoker,
smoke temp at 85 F, time 10-12  hrs, smoke density medium. in a natural
draft smoker, 85 deg, up to  24 hrs depending on the weather [you get
stronger updrafts at 85 deg  on cool days- if the ambient temp is 85 or
more the smoker will have  NO updraft!], smoke density light to medium.
Drying: Forced- 1-3 hrs at 85 without smoke. Natural-up to 24 hours  at
85 with as clear a flame as possible so as not to over smoke.  Polish:
Give the fish a moderate burst of heat [100 deg f] for 15 min  to bring
the oil to the surface.  Weight Loss: From salting and smoking/drying
should run around 18% for  fatty fish up to 25% for lean.  Sweating:
For fish that are still not firm enough, sweat the fish by  leaving in
a cool place 24 hrs. Moisture will come to the surface.  Then continue
drying in the smoker.  Refrigerate: Difficult fish improve by letting
the fish condition a  few days in the refrigerator unwrapped before
slicing.  Storage: Cool the fish before wrapping. Even at 85 the fish
will  sweat if wrapped before cooling and spoil quickly. Freeze any
surplus  as Scotch smoked fish is still perishable.  Serving: Slice
very thinly. Serve with rye or pumpernickel bread and  unsalted butter
or cream cheese. Pass around lemon wedges and the  pepper grinder.
Garnish with sliced or grated hard cooked egg, paper  thin onion slices
and capers, country ham slices and home made  flavored mayonnaises.
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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