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       Title: Smoking Salmon And Trout Part VII- Kippering and Barbecui
  Categories: Fish, Smoke, Info
       Yield: 1 text file
   These are different processes from Scotch smoking which is cold
   smoking- the fish remains raw. Kippering and barbecuing are hot smoke
   processes where the fish is cooked. In barbecuing you have no control
   over the heat; the smoke is hot only. The fish is placed in a
   pre-heated smoke oven and kept there until cooked. The only control
   is smoke on or off during prolonged cooking. In kippering you
   gradually bring up the heat to condition the fish before final hot
   smoking and cooking.
   The salting procedures are the same for both cooking methods. You can
   kipper or barbecue whole sides for special occasions but pieces of
   fillets cut according to thickness is easier to salt and smoke cook.
   You can dry salt, plain or mixed, whole sides and wet brine, plain or
   mixed, pieces. Thick sides are hard to dry salt so either slice into
   two thinner fillets or inject brine.
   Plain salt:Score the skins as for dry salting before Scotch curing and
   place the salt the same way. The time required is 1/3 as much as for
   Scotch smoking and 1/6 if brine is injected. This is because Scotch
   smoked fish must be thoroughly conditioned so as to be able to slice
   it thinly but here we are just adding enough salt for flavor. Also
   Scotch smoked fish is an appetizer, a tid-bit and can be salty to the
   taste but kippered and barbecued fish is a main course. After dry
   salting, simply rinse off the salt and drain before cooking.
   Salt mixes: add 3/4  cup white or brown sugar to each 2 1/4 c
   pickling salt and optionally add up to 50 bay leaves, 8 tsp pepper, 2
   tb mace, 7 tsp allspice, 2 1/4 tb cloves, or 2 tb juniper berries.
   Prepare the side for salting as for dry salting for Scotch smoking
   and place the salt as for Scotch smoked fish. The time required is
   1/2 as much as for Scotch smoked fish or 1/4 if brine is injected.
   Plain Brine: Prepare brine [2 1/2 c salt to 2 qt water] and cool to
   50 deg. Keep fish and brine cool at all times. Stir pieces from time
   to time. The time required is about 3/8 as much as for plain brining
   for Scotch smoking. Drain fish coming out of the brine before
   Sugar-Spice Brine: Prepare brine as for Scotch smoked sugar spice
   brine. Time: 3/8 as much as Scotch smoked method. Drain fish coming
   out of the brine before smoking/cooking.
   Reusing brines: Because the fish has absorbed sugar and salt and
   released water, you must bring the brine back up to strength by
   adding more salt or mix. Use a salinometer to be accurate and bring
   back up to 90deg salinity.
   Smoking Kippered Salmon: Drying- is important for appearance and
   flavor. During drying the salt soluble protein protein from the fish
   forms a skin on the surface called a pellicle which combines with the
   smoke for a pleasant appearance and most of the smoke flavor. Methods
   of drying include hanging under building eaves in a breeze out of the
   sun, with a fan, a forced draft smoker and a small clear fire in a
   natural draft smoker. Dry at 100 deg with maximum draft for 1 1/2 hr
   [forced draft] or 3-4 hours [natural draft].
   First smoking- 1 hr, medium density at 100 deg.
   Tempering- is gradual as opposed to sudden heating and is important
   for appearance and quality, so soluble protein juice does not pool on
   the surface and form curds or the flesh dry unevenly and crack.
   Gradually raise the temp to 175 with medium smoke over an hour.
   Second Smoking- 1 hr at max. smoke at 175. Take thinner pieces out of
   the smoker now and give the thick pieces 1 more hour.
   Barbecued fish: after salting or brining, place in a hot pre-heated
   smoker and cook until fish flakes readily.
   Storage: of kippered or barbecued fish. Cool as quickly as possible.
   Do not wrap before it has cooled or it will spoil. Freeze the surplus
   Extracted from: Smoking Salmon & Trout by Jack Whelan. Published by:
   Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim