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SMOKING


COMPLIMENTS OF LEONARD GINGER
SMOKED SALMON OR TROUT ( ELECTRIC SMOKER )
2 1/2 to 3 lbs fillets
Place fillets on a sheet of aluminum foil, skin side down,
and sprinkle / rub the following spice mixture onto the flesh.
3 tablespoons salt ( non iodized )
3 teaspoons sugar
1 teaspoon MSG ( Accent )
1 teaspoon Lawery's Seasoning salt


Transfer fillets to a rectangular glass / corning dish skin side down and cover fillets with Mazola Oil and marinate over night in refrigerator.
Drain and blot reasonably dry with paper towels. If the smoker rack has wire shelving, create foil trays
to set on the smoker shelves. Place fillets, side by side, skin side down, on the foil trays and brush with a
light coat of oil.

Smoking: Add Hickory Sawdust ( superior to wood chips ) to the smokers pan.
Pre-heat smoker to 180 degrees allowing the hickory sawdust/ chips to smolder.
Add the trays of prepared fillets.
Total smoking time about 30 minutes.

 

INDIRECT METHOD FOR SMOKING FISH IN A WEBER

For smoking fish equal amounts of charcoal are placed on two sides of the kettle. Heat rises, reflects
off cover and kettle surfaces to cook food above and below and all around like an oven.

You will need to purchase Weber charcoal rails and drip pans, or use any shallow pan approximately
8 x10 inches.

Position charcoal rails on sides of charcoal grill with drip pan between. Place an equal number of
briquettes on each side of the rails. Ignite charcoal. Leave cover off until coals have a light coating of ash
(about 30 minutes). Make sure both sides are burning evenly. Sprinkle drained smoking chips (mesquite, hickory or alder, etc.) evenly over both sides of coals and position grill in kettle. Place prepared fish on
cooking rack on the grill centered over the drip pan. Cover the kettle and baste with oil as recipe directs.

SMOKED SALMON OR TROUT IN WEBER

6 fillets 1 lb. Each
4 qts. Water
1 cup salt
1 lb. Hickory chips
2 cups water
1/3 cup peanut oil

Put 4 qts. Water in large pan, add salt and stir until dissolved.

Soak chips in 2 cups water for 20 minutes. Drain and reserve to sprinkle over hot coals for smoking.

Arrange fish 1 layer deep in large flat pan, add salt water to cover generously. Soak 40 minutes in
refrigerator. Drain fish well, rinse with cold water, pat dry with towel. Using indirect method, sprinkle
chips over hot coals. Brush fish with oil and arrange skin side down on a rack on the cooking grill,
over drip pan. Adjust dampers to maintain low heat. Cover kettle and smoke fish, brushing with oil
every 10 minutes for 40 minutes or until fish is golden brown and flakes easily with fork. Do not turn
fish over during cooking.

SMOKED SALMON With Chef Alberto's Seasoning as follows:

Sprinkle Chef Alberto's All-Purpose Seasoning over fish steaks, fillets or whole fish. Let stand at room temperature for 1 hour. Place fish on greased grill. Smoke-cook 45-60 minutes according to size.
Brush with peanut oil. Use Hickory, Apple, Cherry or Mesquite wood soaked in water for 2 to 3 hours.
Add 2 cups hot water in water pan. (Preheat smokers with wet wood for 30 minutes.)

SMOKED SALMON

BRINE SOLUTION
5 lbs. salt
1 ½ cup brown sugar
1 tsp. Black pepper
4 gallons water
1 cup lemon juice
5-6 bay leaves

Combine ingredients in large crock or pot. Mix thoroughly.

Fish must be completely submersed during the brining process. 3-5 lbs. whole fish should be brined for
24 hours. 2-3 inch thick steaks should be brined for 12 hours.

Remove fish from brine and wash thoroughly; hand dry. Smoke at approximately 180 degrees for 8 hours
if whole fish; 4-6 hours if steaks.

LOMI LOMI SALMON

1 ½ lbs. salmon
Lemon slices
4 firm ripe tomatoes
3 spring onions (finely chopped)

De-bone and remove skin from salmon. Soak salmon in salt bring overnight; using a liberal amount of
salt. Rinse excess salt off before using. Shred or dice fish. Place in bowl and chill. Dice tomatoes. Place in
separate bowl and chill. Just before serving, toss salmon and tomatoes together. Garnish with finely
chopped onions. Place a few ice cubes in mixture to keep it moist and cool. Serve with lemon slices.

LOX (Cold Smoked)

Salmon fillets (skin on) from smaller fish 2 lb. To 4 lb.
¾ cup non-iodized salt
¼ cup sugar
Fresh dill or dried dill weed

Mix salt and sugar together and rub into both sides of fillets. Sprinkle generously with dill, on both
sides of fillets. Place fillets flesh side together, top to tail and tail to top in a large shallow
pan (9 x 13 inches). Place a 5 lb. Weight on top and refrigerate 5 days. Rinse, dry and slice very thin
on an angle from the top of the fillet toward the tail.

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