Smoking salmon itself at home, tips and tricks
published: 14/12/12, 10:49
Topic divided since: https://www.econologie.com/forums/la-sauciss ... 12177.html
rabbit wrote:Christophe wrote:Salmon (fillets), my father has smoked for 2 or 3 years ... the first ones were missed I think. It's subtle that the meat ... I still ate it not long ago, it's much tastier than the smoked salmon bought ....
If you have any advice, especially to avoid dumplings.
The price of salmon, even farmed, is not to be overlooked.
Until now
-I have removed the edges (maybe an error, it seems that on youtube
they do this after smoking).
-I put the fillets in the freezer. The fillets are separated by a
cellophane sheet to be able to treat them one by one. The freezer
aims to kill the parasites and be able to keep the nets.
-at 15 p.m. I placed a net on 5 mm of table salt and covered it with
5 mm of salt. It was still frozen. I packed it all in cellophane
and put it in the fridge (vegetable drawer).
- Towards midnight the desallerai by rinsing
the net in cold water (a few seconds) then hang the net in
the fridge to dry.
- tomorrow afternoon I start smoking if all goes well
well. 4 hours at the beech.