Many years ago Bill showed us his set up for smoking salmon. Inspired we came home, built a smoke-house and began to smoke salmon. On one of our trips to Vancouver we brought back to Australia a Bradley Smoke generator for generating smoke to use in our smoke-house.
The photos below show our latest smoking; enjoy.
Four sides of salmon
Each side cut into four portions
16 portions
Mixture of salt, fennel, sugar to marinate the salmon
Layer of mixture on glad wrap/portion (flesh side up) placed on mixture and topped with more mixture/another portion placed on top of this (flesh side down) and more mixture on top/all wrapped in glad wrap
Wrapped portions placed in box, weighted down with bricks and left overnight, drawing our moisture
Following day portions washed to remove remains of mixture and air-dried until sticky
Out to the smoke-house
We smoke for around ten hours
Ten hours later salmon ready for packing;this shot taken 9pm at night
The results of all that smoking
Vacuum packed
Ready for the freezer