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Smoked Rainbow Trout

Bradley’s Famous Hot Smoked Salmon Recipe

Categories
  • fish
  • recipes
Tags

Temperatures used in this recipe are for approximately 9kg of fish. The more fish in the smoker, the longer the unit will take to heat.

INGREDIENTS
  • cure (white sugar and salt – approximate ratio of 500g salt to 60g sugar)
  • vegetable oil
  • garlic and onion salt or powder, substitute dill, ginger or dry mustard for the garlic and onion
  • coarse black pepper
  • dried parsley or chive flakes
DIRECTIONS
  • Leave skin on salmon. If fillet is over 2,5cm thick, slash the flesh every 5 to 7,5cm about 0,5 to 0,3cm deep, parallel and running in the direction of the rib.
  • Slather fish with a liberal amount of vegetable oil. Sprinkle cure heavily and evenly on the fillet. Use enough cure so that the cure does not wet out in the oil. Sprinkle a moderate amount of desired spices over fillet.
  • Rub the spices and cure lightly into the fillet including any cut surfaces.
  • Sprinkle a moderate amount of coarse black pepper onto the fillet.
  • Wrap two similar sized salmon fillets, flesh to flesh, with plastic wrap or a plastic bag, then place in a cooler.
  • Cover fish to ensure air has no access and refrigerate 14 to 20 hours.
  • Remove fish from cure and place skin side down on oiled racks.
  • Rub fillet to even out the residual cure and sprinkle parsley or chive flakes.
  • Place the racks in the Bradley Smoker.
  • Using alder flavor bisquettes, start the Bradley Smoker at a very low temperature, 40°C to 60°C, for one to two hours.
  • After the first couple of hours increase temperature to 70°C for two to four hours.
  • Finish at 80°C for one to two hours.

SOURCE: https://www.bradleysmoker.com/recipe/winner-smoked-cured-bacon-recipe/

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