Yesterday went to Prahran Market and bought several sides of salmon. We decided it was about time we smoked some salmon. The photos below show the smoking process.
Pieces covered in a mixture of salt and fennel and wrapped in cling film, left over night and then salt removed via washing and pieces left to dry, as above, for several hours to form a sticky surface on the salmon.
Then ready for the smoker in our backyard.
Close up of smoke generator which automatically advances (every 20 minutes) maple bisquettes onto a hot plate at the end of a tube which extends into the smoke house. In this way lots of smoke fills the cabinet.
The smoke house can hold up to 10 sides of salmon.
Eight hours smoking; it’s late at night and the salmon is ready to unload.
Ready for vacuum packing.
Taste test with slices of smoked salmon and cream cheese.