This Smoked Salmon-'How to' Guide recipe is going to be your new favorite smoked salmon recipe. A how to smoke salmon guide, to make the best-smoked salmon fillet.
Make sure the salmon fillet is free from bones. Use sterilized pluckers to pick the bones out, if there are any.
Cut the fish into even pieces (between 8 -16 oz each) - for faster curing & smoking, cut thicker part of the fillet into smaller pieces (about 3-4 inches in width for fillet closer to the head, and 5-6 inches width closer to the tail).
Set a fan in front of the fish, and blow dry it for 10-12 hours (preferably overnight, when the temperatures are lower), until the fish is dry to the touch and no longer sticky (this forms a pellicle film), this will help the smoke to adhere to the fish.
Place the drip pan between the chips and the racks of fish. Close the smoker.
Leave the fish to smoke for 5-6 hours, depending on the temperature outside. In the summer months, start checking for doneness after 5 hours. Change wood chips every 2 hours.
Store refrigerated in a closed container for up to a week and a half, or vacuum seal and store for up to 2 months.
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