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Recipes => Fish => Topic started by: Pork Belly on March 29, 2015, 10:12:10 PM

Title: Hank Shaw's Smoked Salmon
Post by: Pork Belly on March 29, 2015, 10:12:10 PM

http://honest-food.net/2012/08/12/how-to-smoke-salmon-recipe/

Title: Re: Hank Shaw's Smoked Salmon
Post by: johngalt on April 03, 2015, 01:34:20 PM

Brian,

Thanks for posting this. It gave me some insight on how to improve on how I've been doing it.

Title: Re: Hank Shaw's Smoked Salmon
Post by: Pork Belly on April 03, 2015, 02:33:33 PM

A few days ago I was gifted nearly 5 pounds of Coho Salmon out of Lake Michigan. Coho are not huge salmon so I only brined for 8 hours. I followed Hanks recipe but substituted the following:
Used Hazelnut instead of Alder Wood.
Pure cane syrup in not maple or birch.
My glaze was 50/50 water to cane syrup.
I cut the overall smoke time short due to thin filets, removed them at 138 IT after 3 hours.

Overall great flavor and texture, very happy with this for a hot smoke. In the past I have done dry cure and cold smoke on salmon but I will make this again.