Title: Smoking Salmon And Trout Part IV - Scotch Smoking
Categories: Fish, Smoke, Info
Yield: 1 Text
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 cups salt per qt water, cooled to 60°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.
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 minutes for a 3/4" fillet up to 90 minutes 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.
Recipe FROM: Smoking Salmon & Trout by Jack Whelan,
