Family reunions are the best part of holidays as it brings the family closer, barbeque that usually takes place in these family reunions not only serve as a means of enjoyment but also the scrumptious and delicious food that is served brings the family closer and are the best times to socialize. Smoked food fans are fond of fishes and one of the most delicious smoked fishes is smoked salmon. Salmon is a delicacy and is a cold water fish.
The first step in preparing salmon in an electric smoker is to prepare the salmon for smoking, firstly the salmon should be deboned or a deboned salmon should be bought, no bones should be there in the fish as it will hamper the smoking process and the final dish will not turn out to be too good. After removing bones from the fish it should be washed thoroughly then it should be dried. After washing the salmon it should again be drenched for a small time in alcohol like vodka or tequila, then the salmon should be brined, kosher salt should be used and for a single cup of salt, another two cups of sugar should be added the salmon should be cut into small rectangular pieces.
After cutting the salmon a thick layer of salt should be placed on the bottom of the tray then the pieces of salmon should be placed on it and the mixture of kosher salt and the sugar should be sprinkled thoroughly over the pieces. Then the salted salmon should be allowed to rest for an hour or two after this process the salmon should again be rinsed thoroughly. After this, the marinating process of the salmon should be done. In a bowl mix salt, pepper, red chilly, garlic, and water mix all the ingredients then this mixture should be applied to the salmon properly then the salmon should be wrapped in a plastic wrap in such a way that most of the air from the fish is taken out then the fish is refrigerated for a minimum of twelve hours, it is done so that the fish absorbs all the flavors and takes up the taste of the spices.
After this, the excess marinade from the salmon should be removed by placing the pieces of salmon on some paper towels so that the paper towels absorb the excess marinade. After this the chrome plated grates of the electric smoker should be oiled so that the salmon does not stick to the grates, also the electric smoker should be preheated at 225 degrees F, soaked wood chips should be placed in the wood chip bowl of the electric smoker on Solidgoldeats.com. Then the fish should be placed inside the electric smoker at 165 degrees F the fish should be smoked for at least four to five hours.
The smoking process depends totally upon the taste of the person. Smoking the salmon for three hours minimum provide it a smoky texture which is tender as juicy whereas on the other hand some people like a firm texture which is obtained by smoking the fish for five to six hours which breaks down the muscles of the fish and makes the salmon tender and smooth.
The fish should be smoked till the temperature inside the fish reaches a crisp of 130 degrees F, a probe thermometer of a meat thermometer should be used in order to aptly take the temperature of the fish. After the fish is smoked it should be allowed to rest for a minimum of thirty to forty-five minutes so that the fish absorbs all the smoky flavor and the texture provide to it by the spices and the entire process of smoking.…