Cold smoked salmon

Long cooking, but long preservation! A very simple recipe for cooking pink salmon by cold smoking. In this recipe with a video, smoking is done in a smokehouse at the furnace complex! A useful recipe for smoking lovers!

The Patricks channel

The author of the recipe

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Composition / ingredients

servings:

Pink salmon

2.5

Table salt

500

Ground black pepper

Dill

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 74 % 17 g

Fats 22 % 5 g

Carbohydrates 4 % 1 g

119 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 d

Step 1:
How to smoke pink salmon by cold smoking? Before cooking pink salmon, it is necessary to clean it from the insides and excess films, then rinse it in running water.
Step 2:
Mix all the spices together in a separate bowl.
Step 3:
Cut the fish along the ridge.
Step 4:
Rub spices on the fish both outside and inside. Then put it in a cold place for a day.
Step 5:
After a set time, rinse the fish from excess salt.
Step 6:
Leave the fish in a draft to be hung out for six hours. Do not forget to close it with a net from midges and flies!
Step 7:
Pre-soak fruit twigs (cherry) in water, 3 hours before smoking.
Step 8:
It takes about 24 hours to smoke dried fish by cold smoking at a temperature of no more than 30 degrees.
Step 9:
After the smoking procedure, put the fish in the refrigerator for at least 6 hours. After that, the pink salmon will be ready. Enjoy your meal!

The preparation of smoked products creates a special direction in cooking. Because there is no limit to the development of smoking options. There are many types of smoking and, accordingly, there are also many temperature regimes for them. In this recipe, a variant of smoking in a cold way is proposed. It provides for a temperature no higher than 30 degrees. If the temperature is allowed to be higher, a different principle will turn out.

The structure during cold smoking is more dense and not crumbly as when hot. Of the subtleties of smoking, I will focus on the moment of moistening sawdust or twigs. It is necessary to moisten so that there is more smoke and it is lighter, as well as for the formation of a small amount of steam in the smoke.

Everyone knows that smoked foods are harmful, so to reduce the amount of carcinogens, I wrap pink salmon in a cotton cloth. At the same time, the taste will not be bitter and the color will be more "soft". Wrapping in fabric has a positive effect on the taste in general, according to experience. In this way, you can cook any red fish. If you like fish with little salt, I advise you to put the fish in clean water for soaking for one or two hours after washing off the salt. In this case, you will get salted fish.