Subj : Honey-Smoked Salmon
To   : All
From : Ben Collver
Date : Tue Apr 30 2024 13:19:44

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Honey Smoked Salmon
Categories: Salmon, Seafood
     Yield: 2 Lb

     2 lb Salmon
     4 c  Water; cold
   3/4 c  Honey
   1/2 c  Coarse salt; kosher or sea
     4    Lemon zest strips
    10    Whole cloves
    10    Allspice berries
    10    Peppercorns
     2    Bay leaves; whole

 Combine all the ingredients in a bowl and whisk until the salt and
 honey are dissolved. Use right away. Makes enough honey cure for 2 lb
 salmon.

 Cover and marinate fish steaks for 1 to 2 hours, larger fish filets
 for 2 to 3 hours, and whole fish overnight in the refrigerator.

 Smoke the fish, using the following guidelines from the University of
 Minnesota Extension Service:

 * Place short stem of meat thermometer in thickest portion of flesh of
 largest fish. * Put fish in smoker when air temperature is 100°F
 (you need a second thermometer to measure this). * During smoking,
 air temperature should rise to 225°F * Fish flesh should reach
 180°F and be kept there for 30 minutes. * Fish flesh must be stored
 in refrigerator. Use within one month.

 <https://web.archive.org/web/20010215173956/
 http://www.extension.umn.edu/distribution/nutrition/DJ1087.html>

 Recipe by Barbecue Bible by Steven Raichlen

 Recipe FROM: <https://web.archive.org/web/20170328104900/
 http://recfoodcooking.org/sigs/Crash/Honey Smoked Salmon.html>

MMMMM

You are viewing proxied material from endofthelinebbs.com. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.