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SECTION 6 • SMOKING PROCEDURES
71.
CO LD S MOK ED S ALM ON
PRODUCT SPECIFICATIONS and PREPARATION
DO OR VENT S: C LOS ED
WOO D C HIP C ONTAI NER : FU LL
12" x 20" x 2-1/2"
(GN
1
/1: 325mm x 530mm x 65mm)
7 6 7 - S K & 1 7 6 7 - S KMODELS
NUMBER OF SHELVES
ITEMS PER SHELF
APPROXIMATE
MAXIMUM CAPACITY
PANS
3 per compartment
9 fillets
per compartment
3 fillets/sides per shelf
The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.
Due to variations in product quality, weight, and desired degree of doneness, the cooking timer may need to be adjusted accordingly.
Always follow local health (hygiene) regulations for all internal temperature requirements.
OV EN T IME R EQUI RED
FI NAL I NTE RNA L PRO DUC T TE MPER AT URE
SE T S MOK ING T IME R
SAUMON FUME: Fresh Salmon Fillets
2-1/2 to 4 lb (1 to 2 kg) each
INGREDIENTS REQUIRED
Fresh Salmon Fillets or Sides
Sea Salt: Large Crystals
Granulated or Raw Sugar
SUPPLIES REQUIRED
Clear Plastic Wrap
Paper Toweling
Wire Mesh Grids
Digital Thermocouple Thermometer
(
TO MONITOR INTERNAL PRODUCT TEMPERATURE)
Tweezers
Ice: 3 to 4 lb (1 to 2 kg)
PREPARATION
Remove bones from fillets with a tweezers to avoid
rupturing tissue.
SALTING
50% Sea Salt or Kosher Salt
50% Granulated or Brown Sugar (
FOR RICHER COLOR)
To remove moisture from the raw salmon, blend salt
and sugar mixture thoroughly and pack firmly around
each fillet. Cover salt-filled pans with clear plastic
wrap and refrigerate for 24 hours. Following the 24
hour refrigeration period, remove fillets from
salt/sugar mixture and rinse thoroughly under cold,
running water. Pat dry with paper toweling. Place
fillets side-by-side on a sheet pan and return,
uncovered, to the refrigerator for a period of 1-6 hours
for the final drying period.
S MO KI N G P RO CE DU R E
OVEN MUST BE AT ROOM TEMPERATURE BEFORE
BEGINNING THE COLD SMOKE PROCEDURE.
Soak wood chips in water according to directions
(5 minutes), fill wood chip container full and insert
in chip holder located at the back of the oven.
Fill pan with ice and locate pan in shelf position number 7
(just above wood chip container).
Place prepared salmon fillets on a wire grid as indicated
on the diagram and insert wire grid on oven shelf
beginning with the top shelf position.
Insert probe of thermocouple thermometer into the center
of the middle salmon fillet located in the top shelf
position or central shelf position when smoking a full
load. To maintain proper color, the internal temperature
of the salmon must not exceed 77°F (25°C). For this
reason, it is important to begin the smoking process with
the oven at room temperature.
Make certain oven vents are closed. Close oven door
and set smoke time from 10 to 20 minutes depending on
taste preference. When the smoke timer cycles to the
OFF position, the fillets must remain in the oven for a
period of 1-2 hours. Do not open the oven door during
this period.
Following the required oven time, remove the fillets, cover
with clear plastic wrap and refrigerate until fully chilled.
1
2
3
4
5
6
7
8
9
10
11
10 to 20 minutes
1-2 hours
NOT TO EXCEED 77°F (25°C)
C OOK IN G & S MOK IN G G UI DEL IN ES