INGREDIENTS

INSTRUCTIONS

Low-fat fish make the longest keeping hard smoked fish as it is the
fat that causes rancidity.  Very fat hard smoked fish should be  frozen
or salted until just before eating. Medium fat fish will last  a week
unrefrigerated before starting to go slightly rancid. And lean  fish
will keep indefinitely unrefrigerated. Hard smoked fish can be  made
from fresh, frozen or hard salted fish [instructions for hard  salting
follow in a later chapter].  Hard salted fish should be freshened
before smoking. Depending on the  hardness of the salting, your taste
and the thickness of the pieces  to be smoked this may take 24 to 48
hours with water changes every 3  to 6 hours. There should be no salty
taste left as the drying will  concentrate any saltiness remaining.
Other products retain 50 to 75%  of their original moisture but hard
smoked fish only 6%  Fresh fish and thawed frozen fish should be very
lightly brined if at  all. Brining draws out moisture and cuts drying
time but salt also  speeds fat rancidity in the finished product. Make
a 90 deg sal brine  and soak pieces no more than:  BRINING TIMES  :    
Thickness                               Time  :      1/4"              
2 min  :      1/2"                                   4 min  :      3/4"
7 min  :        1"                                  10 min  :    1 1/2"
15 min  :        2"                                  20 min  Smoking
directions: Smoke for only a portion of the total drying  period
according to taste. Dry at 85 deg F for 30 hrs with a forced  draft
smoker and up to 3 weeks with a natural draft depending on the  weather
or until the fish is completely dry and hard.  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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