Alto-Shaam MN-28656 - Manual (Page 85)

E L E C T R O N I C S M O K I N G O V E N C O O K I N G G U I D E L I N E S
83.
C O L D S M O K E D S A L M O N
SA UMON 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 Sugar
or
Brown Sugar (for best color)
SUPPLIES REQUIRED
Clear Plastic Wrap
Paper Toweling
Wire Mesh Grids
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
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 6 hours for the
final drying period.
OVEN MUST BE AT ROOM
TEMPERATURE BEFORE BEGINNING
THE COLD SMOKE PROCEDURE.
Soak wood chips in water according to directions
(5 to 10 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 product probe 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 the SMOKE TIMER for 10 to 20 minutes
depending on taste preference. Smoke time operates
concurrently with oven time. The fillets must remain
in the oven for a total period of 2 hours. Do not open
the oven door during this 2 hour period.
Following the required oven time, remove the fillets,
cover with clear plastic wrap and refrigerate until
fully chilled.
D O O R V E N T S : C L O S E D
W O O D C H I P C O N TA I N E R : F U L L
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