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       Title: Smoking Salmon And Trout Part IV - Scotch Smoking Prepara
  Categories: Fish, Smoke, Info
       Yield: 1 text file
 
   This method is first as it is the most well known and the best; it is
   also the most complex.
 
   Scotch smoking can be done to a whole side, that is a large skin-on
   fillet or to several pieces cut according to thickness which is
   easier. Don't brine a whole side as the thinner parts- the tail and
   belly get too much salt. Dry salt instead- this allows you to place a
   specific amount of salt on each part of the side according to its
   thickness. Let the developing brine drain off. With pieces you can
   brine for varying times according to thickness.
 
   For dry salting use plain pickling salt not a mixture to condition the
   flesh so it can be thinly sliced for serving. Other flavors can be
   added after. When brining pieces sugar and spices can be added to the
   brine if you want.
 
   Dry salting whole sides: Cut thick [over 4"] fillets into two slices
   OR inject brine into the thickest portion with a pumping needle.
   Injection brine should be made up in the ratio of 1 1/4 c salt per
   quart water, cooled to 60 deg F and injected before applying the dry
   salt. Score or cut just through the skin into the fatty tissues
   beneath [slashes] in several places with a sharp knife or a razor
   blade to promote salt penetration and apply the salt. Rub salt into
   the scores, lay the fillet down on a 1/4 bed of salt in a tray and
   place salt on the top of the fillet- from a 1/2 on the thickest part
   to just a sprinkling on the tail. Slant the tray so that the brine
   that develops flows away from the thin belly meat.
 
   Fatty fish take longer to salt as they contain proportionately less
   water.
                           DRY SALT TIMES
 
   :Fillet Thickness              Fat Fish                Lean Fish
 
   :      3/4                     9 hrs                   5 hrs
   :        1                    12 hrs                   7 hrs
   :    1 1/4                    15 hrs                 8.5 hrs
   :    1 1/2                    18 hrs                  10 hrs
   :        2                    24 hrs                  13 hrs
   :    2 1/2                    30 hrs                  17 hrs
   :        3                    36 hrs                  20 hrs
 
   With experience you can tell by feel; a moderately fat fish will
   loose 10% of its weight. When touched with a fore finger the flesh
   should feel firm and spring back when pressed.
 
   After salting you can use a special Scotch sugar-rum cure or a
   finishing brine.
 
   Scotch sugar-rum cure: rinse the dry salt off the side. Drain and
   cure it in a cool place for 6 hours. Rub it with vegetable oil [olive
   or peanut preferred] and let it stand another 6 hours in a cool
   place. Rub off the oil with a rum soaked cloth. Cover the side with
   brown sugar just as you did the dry salt and let it stand another 6
   hours. Then wipe off the sugar, coat it with oil again and let stand
   6 hours. Wipe off the oil again with a rum soaked cloth and proceed
   to smoke.
 
   Finishing brine: If not using the scotch sugar-rum cure, use a
   finishing brine to take away some of the hardness caused by the dry
   salt and finish distributing the salt through the fish. Make
   finishing brine in the ratio of 11 oz salt to 4 qt water and leave
   the side in the brine for 20 min for a 3/4 fillet up to 90 min for a
   2 thick fillet. Drain the side skin side down making sure the brine
   can drain away so there are no salt deposits on the fish. A salt
   gloss will form and the flesh will cure. Allow to cure overnight 12
   hours or even more.
 
   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
 
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