Hot Smoked Salmon

Hot Smoked Salmon
Ingredients
  • Salmon fillets
  • 80 degrees brine
Instructions
  1. Add 2.2 lbs of salt to 1 gallon of water. This makes 80 degrees brine. Cool brine in a cooler.
  2. Place salmon fillets for 1 hour in 80 degrees brine.
  3. Remove the fish from the brine and rinse it under cold running water.
  4. Soak in cold water for 10 minutes.
  5. Place the fish on a rack and dry for two hours
  6. Apply hot smoke gradually increasing the temperature of the smokehouse.
  7. Hold at 150° F (66° C) internal temperature for 30 minutes. To achieve this your smoker’s temperature will have to be higher, around 170° F.
  8. Remove the fish from the smoker and cool it.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs