Pork Belly
Moderator
http://honest-food.net/2012/08/12/how-to-smoke-salmon-recipe/
Hank Shaw's Smoked Salmon
- Thread starter Pork Belly
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Pork Belly
Moderator
A few days ago I was gifted nearly 5 pounds of Coho Salmon out of Lake Michigan. Coho are not huge salmon so I only brined for 8 hours. I followed Hanks recipe but substituted the following:
Used Hazelnut instead of Alder Wood.
Pure cane syrup in not maple or birch.
My glaze was 50/50 water to cane syrup.
I cut the overall smoke time short due to thin filets, removed them at 138 IT after 3 hours.
Overall great flavor and texture, very happy with this for a hot smoke. In the past I have done dry cure and cold smoke on salmon but I will make this again.
Used Hazelnut instead of Alder Wood.
Pure cane syrup in not maple or birch.
My glaze was 50/50 water to cane syrup.
I cut the overall smoke time short due to thin filets, removed them at 138 IT after 3 hours.
Overall great flavor and texture, very happy with this for a hot smoke. In the past I have done dry cure and cold smoke on salmon but I will make this again.
