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cooking guidelines - simple control • 40
PRODUCT SPECIFICATIONS AND PREPARATION
SECTION 6 - SMOKED FISH
PRODUCT >
COLD SMOKED SALMON
ITEM/AMOUNT
SAUMON FUME: Fresh Salmon Fillets 2-1/2 to 4 lb
(1 to 2 kg) each
INSTRUCTIONS
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.
SUGGESTED PAN
Wire grid
NO. OF SHELVES
767, 1767
1000
3 per compartment
4 per compartment
ITEMS PER SHELF
767, 1767
1000
3 fillets/sides per shelf
3 fillets/sides per shelf
MAX. CAPACITY
767, 1767
1000
9 fillets per compartment
12 fillets per compartment
WOOD CHIP
CONTAINER
Full
VENT POSITION
Closed
SMOKE TIME
10 to 20 minutes
OVEN TIME
REQUIRED
1-2 hours
FINAL INTERNAL
TEMPERATURE
NOT TO EXCEED 77°F (25°C)
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.
SMOKING PROCEDURE
OVEN MUST BE AT ROOM TEMPERATURE BEFORE
BEGINNING THE COLD SMOKE PROCEDURE.
Soak wood chips in water according to directions
(5-15 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.
Makecertainovenventsareclosed.Closeovendoor
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.
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