Hot Smoked Salmon Recipe - How to Smoke Fish (no brine version) скачать в хорошем качестве

Hot Smoked Salmon Recipe - How to Smoke Fish (no brine version)

Hey! This Hot Smoked Salmon recipe is great fun to throw together, and tastes fantastic! Huge thanks to todays sponsor, Thermapen. Follow the link to my blog below to be in with a chance to win your very own Thermapen digital thermometer, or snag a 20% discount using the code: HEDGECOMBERS-20 Here's the recipe & competition over on my blog: https://hedgecombers.com/hot-smoked-s... And the Thermapen website: https://thermapen.co.uk/ Come say Hi! My tasty food blog: http://hedgecombers.com/ Pinterest: http://bit.ly/2l8Ctjg Instagram: http://bit.ly/2h9YJry Facebook: http://bit.ly/2kwtsxj Twitter: http://bit.ly/2ldca8y HOT SMOKING SALMON INSTRUCTIONS: Fire up your smoker or BBQ. Add a pan of water to keep the fish moist and juicy. If you want to keep the skin on you salmon, remove the scales. If you don't want the skin, then simply peel it off prior to smoking. Place the salmon on a wire rack that's small enough to fit on your smoker shelves. You can place the fish directly on the wire racks of the smoker, but I found it stuck. To avoid this you may wish to place it on a small piece of foil, or oil the underneath of the fish first. Close the smoker lid, and place a handful of hazel wood chip on top of the coals. Depending on the temperature of your smoker, a single fillet of salmon may be ready in as little as 20 minutes, whereas the large piece I was using took 50 minutes. Check the internal temperature at the thickest part of the fish with a thermometer. You are looking for a minimum of 60'C. Remove from the smoker when at temperature, and let rest for a few minutes whilst you prepare your salad or sides. Until next time, happy camping! Jane x PS want to work with me? You can contact me at [email protected]