Wood To Smoke Salmon With

Slightly stronger than both alder and beach apple wood flavoured smoked salmon has a light citrus flavour that s quite neutral and not too overpowering.

Wood to smoke salmon with.

Salmon is pretty delicate to smoke. It s commonly used when smoking salmon but it goes well with most fish pork poultry and light meat game birds. It s most commonly used to smoke cheese vegetables and poultry but it can also be a good choice for fish. Unlike a lot of smoking woods alder is a gentle hardwood that adds a slight and delicate note of smokiness to salmon.

Maple smoke will darken the appearance of the meat. Refrigerate your vacuum sealed smoked salmon before freezing. I smoke a lot of salmon and i am proud of this recipe although it would be the height of arrogance to say that what i do is the end all be all of salmon smoking recipes. With a sharpie i write all the important information on the package like the date flavor and a final grade.

But i ve been smoking fish for many years and i ve developed a system that works well. But the type you pick is ultimately a matter of preference when you smoke. One popular choice is to combine maple wood with alder apple or oak. Maple wood will give your salmon a sweet and mild flavor.

Wood for smoking 1 alder is a very delicate wood with a subtle sweet flavor. You will want to smoke your fish about an hour for thin fillets and as long as four hours for big slabs of sturgeon or tuna belly. Apple wood works perfectly for salmon. The best wood for salmon will likely not be the same as if you were smoking a brisketor a chicken.

I divide my smoked salmon into single meal size portions and vacuum seal them. Apple cherry pecan or even maple do the job if you re trying to add a bit of smoky sweetness to your fillet. It produces a sweet and fruity smoke that combines perfectly with the tender flesh of fish. The best way to store smoked salmon is by vacuum sealing and freezing the packages.

Alder offers a pure clean flavor that perfectly complements the delicateness of flaky salmon. The most common kinds of wood for smoking fish are alder hickory oak or apple or any other fruit or nut wood. Don t be afraid to play around with flavors and test the waters. Wood chips for smoking are easy to find at hardware stores some grocery stores and online.

You are aiming for an internal temperature of 140 f which is usually when the meat flakes easily. You should stick to mild flavoured wood chips to ensure your meat remains in one piece throughout the cooking process. Many people prefer alder or applewood chips when smoking salmon as they don t overwhelm the fish s delicate flavor.