| build smoker: |
|---|
- a metal tray in which to build the fire
- a fire box in which to slide the tray
- should have adjustable draft
- should be vented into the smoking cabinet, with baffle to deflect heat
from the fish
- a sealable smoking cabinet in which to hang the fish
- a two-inch pipe leading out from the top of the cabinet to serve as a chimney
|
| purchase: |
|---|
- salmon available from haymarket, about 10 lbs (four
large fillets) in a white styrofoam box
|
| cure: |
|---|
- take a one foot length of string and tie the two ends
together to make a loop
- cut a small hole in the tail end of the fillet (c three inches
from the end) and push end-1 of the loop through
- fold end-2 over the tail and over end-1
- pull on end-1 to tighten the string and to serve later to hang the
fish in the smoker
|
2 1/2
1/4
1/4
|
lb
c
c
|
salmon fillet
salt
sugar
|
sprinkle the salt, then the sugar over
the fillet and let cure for c 48 hrs in
a cool/cold place
|
| smoke: |
|---|
- hang the fish fillets from hooks in the top of the cabinet, and seal
- put some excelsior in the metal tray out in the open
- put a bunch of cedar sticks over the excelsior to make charcoal
- ignite, and when the cedar is burning well, cover well with hardwood shavings
and slide the tray into the fire box
- replenish the hardwood shavings at half hour intervals for six hours
- let rest for 24 hours, then open the cabinet and air for another 24 hours
- take out the fillets, cut into appropriate pieces, and store in plastic bags
- the salmon should keep for three weeks in the ice box, for six months in the freezer
|