smoked salmon

Ingredients for 20 servings:

• 4 kg salmon side(s), as fresh as possible
• Salt
• Sugar
• n. B. Smoking flour made from beech wood
• n. B. Alcohol, high proof, preferably tasteless

Instructions

Working time approx. 1 hour; Rest period approx. 3 days; Cooking/baking time approx. 16 hours; Total time approx. 3 days 17 hours

puristic without spices

Carefully debone the salmon sides. Generously rub both sides with a 1:3 salt-sugar mixture (approximately 150 g per 1 kg of salmon). Place skin-side down on draining racks. Spread the excess salt-sugar mixture on top. Chill, if possible, separately from other foods, for 24-36 hours at a maximum of 4°C, depending on the thickness of the salmon sides. Rinse the salmon thoroughly, pat dry, and spray completely with alcohol (preferably spirit). Allow the alcohol to evaporate on clean racks for about an hour, then dry the salmon for another 24 hours at a maximum of 4°C, using drying beads if desired. Smoke the salmon sides in a smoker, ideally hanging, using one or two sparing fires or a cold smoke generator, for 2-3 eight-hour smoke sessions with four-hour breaks in between. The temperature in the smoker must never exceed 25°C; ideally, it should remain well below 20°C. If necessary, remove any second smoker burn and add another smoking session. Wrap the smoked salmon in parchment paper and let it cool for at least 1-2 days. Only then, if necessary, vacuum seal and/or freeze. Strictly observe hygiene during all work!