Smoking Salmon And Trout Part Vii- Kippering And Barbecui Recipe
Yield: 1 text fileRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
These are different processes from Scotch smoking which is cold
smoking- the fish remains raw. Kippering and barbecuing are hot smoke
processes where the fish is cooked. In barbecuing you have no control
over the heat; the smoke is hot only. The fish is placed in a
pre-heated smoke oven and kept there until cooked. The only control
is smoke on or off during prolonged cooking. In kippering you
gradually bring up the heat to condition the fish before final hot
smoking and cooking.
The salting procedures are the same for both cooking methods. You can
kipper or barbecue whole sides for special occasions but pieces of
fillets cut according to thickness is easier to salt and smoke cook.
You can dry salt, plain or mixed, whole sides and wet brine, plain or
mixed, pieces. Thick sides are hard to dry salt so either slice into
two thinner fillets or inject brine.
Plain salt:Score the skins as for dry salting before Scotch curing and
place the salt the same way. The time required is 1/3 as much as for
Scotch smoking and 1/6 if brine is injected. This is because Scotch
smoked fish must be thoroughly conditioned so as to be able to slice
it thinly but here we are just adding enough salt for flavor. Also
Scotch smoked fish is an appetizer, a tid-bit and can be salty to the
taste but kippered and barbecued fish is a main course. After dry
salting, simply rinse off the salt and drain before cooking.
Salt mixes: add 3/4 cup white or brown sugar to each 2 1/4 c
pickling salt and optionally add up to 50 bay leaves, 8 tsp pepper, 2
tb mace, 7 tsp allspice, 2 1/4 tb cloves, or 2 tb juniper berries.
Prepare the side for salting as for dry salting for Scotch smoking
and place the salt as for Scotch smoked fish. The time required is
1/2 as much as for Scotch smoked fish or 1/4 if brine is injected.
Plain Brine: Prepare brine [2 1/2 c salt to 2 qt water] and cool to
50 deg. Keep fish and brine cool at all times. Stir pieces from time
to time. The time required is about 3/8 as much as for plain brining
for Scotch smoking. Drain fish coming out of the brine before
smoking/cooking.
Sugar-Spice Brine: Prepare brine as for Scotch smoked sugar spice
brine. Time: 3/8 as much as Scotch smoked method. Drain fish coming
out of the brine before smoking/cooking.
Reusing brines: Because the fish has absorbed sugar and salt and
released water, you must bring the brine back up to strength by
adding more salt or mix. Use a salinometer to be accurate and bring
back up to 90deg salinity.
Smoking Kippered Salmon: Drying- is important for appearance and
flavor. During drying the salt soluble protein protein from the fish
forms a skin on the surface called a pellicle which combines with the
smoke for a pleasant appearance and most of the smoke flavor. Methods
of drying include hanging under building eaves in a breeze out of the
sun, with a fan, a forced draft smoker and a small clear fire in a
natural draft smoker. Dry at 100 deg with maximum draft for 1 1/2 hr
[forced draft] or 3-4 hours [natural draft].
First smoking- 1 hr, medium density at 100 deg.
Tempering- is gradual as opposed to sudden heating and is important
for appearance and quality, so soluble protein juice does not pool on
the surface and form curds or the flesh dry unevenly and crack.
Gradually raise the temp to 175 with medium smoke over an hour.
Second Smoking- 1 hr at max. smoke at 175. Take thinner pieces out of
the smoker now and give the thick pieces 1 more hour.
Barbecued fish: after salting or brining, place in a hot pre-heated
smoker and cook until fish flakes readily.
Storage: of kippered or barbecued fish. Cool as quickly as possible.
Do not wrap before it has cooled or it will spoil. Freeze the surplus
promptly.
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 Submitted By JIM WELLER On 11-03-95
Title: Smoking Salmon And Trout Part VIII - Making Lox
Categories: Fish/seafoo, Can/preserv, Information
Yield: 1 text file
There are three products called Lox: old fashioned Lox, Nova Lox and
Lox Salmon [ plus a whole lot of other smoked and pickled products
using the name but bearing little resemblance to any of these].
Old fashioned Lox: Freshen mild-salted fish [salting instructions
follow in a later chapter] by soaking in several changes of water.
Thin pieces will require less time than thick pieces that may take up
to 24 hours. Test by tasting, remembering that the subsequent smoking
will dry the fish and concentrate the saltiness. Drain the freshened
fish on the smoking racks. Smoke at 85 deg F with medium density
smoke for 6-8 hrs [forced draft] or 12-16 hrs [natural draft]. Cool
the fish before wrapping and freeze any surplus. Lox is perishable.
Nova Lox and Lox Salmon: Fish may be either fresh or frozen. Frozen is
actually better as the freezing and thawing removes some of the
moisture. If the fish are frozen whole, fillet them when they are
half thawed. Cut into pieces according to thickness. Use the thick
portions for Lox and the thin ones in kippering, drying, canning or
eating fresh. Make a dry salt-sugar mix of equal parts sugar and
pickling salt. Dry salt by placing the pieces in a container of mix.
Cover each piece but do not rub it into the flesh. Sprinkle some mix
into a container and lay the salt mix dredged pieces on it skin side
down. Sprinkle each layer with more mix and add another layer etc.
Times for salting according to thickness are the same as for Scotch
smoked dry salting above.
Remove the pieces from the mix, rinse and drain. Now brine the pieces
in 90 deg sal brine [2 1/2 c salt per 2 qts water] with optional bay
leaves included. Keep brine and fish cool throughout the process.
Then freshen the fish under running water more or less to taste; the
table is just an approximation.
BRINING AND FRESHENING TIMES
Thickness Brining Time Freshening Time
3/4" 9 hrs 45 min
1" 12 hrs 1 hr 1 1/2" 18 hrs
1 1/2 hrs
2" 24 hrs 2 hrs
At this point decide whether you want smoked Nova Lox or unsmoked Lox
Salmon. For Nova Lox smoke as for old fashioned Lox. For Lox Salmon
the pieces must be dried without heat until firm enough for slicing.
A frost free refrigerator will dry uncovered Lox enough to firm it.
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 Submitted By JIM WELLER On 11-03-95
Source from luhu.jp
smoking- the fish remains raw. Kippering and barbecuing are hot smoke
processes where the fish is cooked. In barbecuing you have no control
over the heat; the smoke is hot only. The fish is placed in a
pre-heated smoke oven and kept there until cooked. The only control
is smoke on or off during prolonged cooking. In kippering you
gradually bring up the heat to condition the fish before final hot
smoking and cooking.
The salting procedures are the same for both cooking methods. You can
kipper or barbecue whole sides for special occasions but pieces of
fillets cut according to thickness is easier to salt and smoke cook.
You can dry salt, plain or mixed, whole sides and wet brine, plain or
mixed, pieces. Thick sides are hard to dry salt so either slice into
two thinner fillets or inject brine.
Plain salt:Score the skins as for dry salting before Scotch curing and
place the salt the same way. The time required is 1/3 as much as for
Scotch smoking and 1/6 if brine is injected. This is because Scotch
smoked fish must be thoroughly conditioned so as to be able to slice
it thinly but here we are just adding enough salt for flavor. Also
Scotch smoked fish is an appetizer, a tid-bit and can be salty to the
taste but kippered and barbecued fish is a main course. After dry
salting, simply rinse off the salt and drain before cooking.
Salt mixes: add 3/4 cup white or brown sugar to each 2 1/4 c
pickling salt and optionally add up to 50 bay leaves, 8 tsp pepper, 2
tb mace, 7 tsp allspice, 2 1/4 tb cloves, or 2 tb juniper berries.
Prepare the side for salting as for dry salting for Scotch smoking
and place the salt as for Scotch smoked fish. The time required is
1/2 as much as for Scotch smoked fish or 1/4 if brine is injected.
Plain Brine: Prepare brine [2 1/2 c salt to 2 qt water] and cool to
50 deg. Keep fish and brine cool at all times. Stir pieces from time
to time. The time required is about 3/8 as much as for plain brining
for Scotch smoking. Drain fish coming out of the brine before
smoking/cooking.
Sugar-Spice Brine: Prepare brine as for Scotch smoked sugar spice
brine. Time: 3/8 as much as Scotch smoked method. Drain fish coming
out of the brine before smoking/cooking.
Reusing brines: Because the fish has absorbed sugar and salt and
released water, you must bring the brine back up to strength by
adding more salt or mix. Use a salinometer to be accurate and bring
back up to 90deg salinity.
Smoking Kippered Salmon: Drying- is important for appearance and
flavor. During drying the salt soluble protein protein from the fish
forms a skin on the surface called a pellicle which combines with the
smoke for a pleasant appearance and most of the smoke flavor. Methods
of drying include hanging under building eaves in a breeze out of the
sun, with a fan, a forced draft smoker and a small clear fire in a
natural draft smoker. Dry at 100 deg with maximum draft for 1 1/2 hr
[forced draft] or 3-4 hours [natural draft].
First smoking- 1 hr, medium density at 100 deg.
Tempering- is gradual as opposed to sudden heating and is important
for appearance and quality, so soluble protein juice does not pool on
the surface and form curds or the flesh dry unevenly and crack.
Gradually raise the temp to 175 with medium smoke over an hour.
Second Smoking- 1 hr at max. smoke at 175. Take thinner pieces out of
the smoker now and give the thick pieces 1 more hour.
Barbecued fish: after salting or brining, place in a hot pre-heated
smoker and cook until fish flakes readily.
Storage: of kippered or barbecued fish. Cool as quickly as possible.
Do not wrap before it has cooled or it will spoil. Freeze the surplus
promptly.
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 Submitted By JIM WELLER On 11-03-95
Title: Smoking Salmon And Trout Part VIII - Making Lox
Categories: Fish/seafoo, Can/preserv, Information
Yield: 1 text file
There are three products called Lox: old fashioned Lox, Nova Lox and
Lox Salmon [ plus a whole lot of other smoked and pickled products
using the name but bearing little resemblance to any of these].
Old fashioned Lox: Freshen mild-salted fish [salting instructions
follow in a later chapter] by soaking in several changes of water.
Thin pieces will require less time than thick pieces that may take up
to 24 hours. Test by tasting, remembering that the subsequent smoking
will dry the fish and concentrate the saltiness. Drain the freshened
fish on the smoking racks. Smoke at 85 deg F with medium density
smoke for 6-8 hrs [forced draft] or 12-16 hrs [natural draft]. Cool
the fish before wrapping and freeze any surplus. Lox is perishable.
Nova Lox and Lox Salmon: Fish may be either fresh or frozen. Frozen is
actually better as the freezing and thawing removes some of the
moisture. If the fish are frozen whole, fillet them when they are
half thawed. Cut into pieces according to thickness. Use the thick
portions for Lox and the thin ones in kippering, drying, canning or
eating fresh. Make a dry salt-sugar mix of equal parts sugar and
pickling salt. Dry salt by placing the pieces in a container of mix.
Cover each piece but do not rub it into the flesh. Sprinkle some mix
into a container and lay the salt mix dredged pieces on it skin side
down. Sprinkle each layer with more mix and add another layer etc.
Times for salting according to thickness are the same as for Scotch
smoked dry salting above.
Remove the pieces from the mix, rinse and drain. Now brine the pieces
in 90 deg sal brine [2 1/2 c salt per 2 qts water] with optional bay
leaves included. Keep brine and fish cool throughout the process.
Then freshen the fish under running water more or less to taste; the
table is just an approximation.
BRINING AND FRESHENING TIMES
Thickness Brining Time Freshening Time
3/4" 9 hrs 45 min
1" 12 hrs 1 hr 1 1/2" 18 hrs
1 1/2 hrs
2" 24 hrs 2 hrs
At this point decide whether you want smoked Nova Lox or unsmoked Lox
Salmon. For Nova Lox smoke as for old fashioned Lox. For Lox Salmon
the pieces must be dried without heat until firm enough for slicing.
A frost free refrigerator will dry uncovered Lox enough to firm it.
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 Submitted By JIM WELLER On 11-03-95
Source from luhu.jp