Bourbon Smoked Salmon
AOJ's request for help and contributions from our readers for smoked fish brine recipes continues to turn up unique flavors and preparations which we have never come across before...even after 30 years here in Alaska.
This latest arrival most likely originated in Scotland where Atlantic salmon fishing has been a favorite pasttime for centuries. This modification using bourbon instead of scotch was sent in by one of AOJ's frequent readers, Dave Longley.
- Cut filleted fish into serving size pieces.
- In a large bowl mix the following:
1 quart water
1 cup bourbon
1/2 cup brown sugar
1/2 cup canning salt
A number of turns on the pepper grinder of fresh ground black pepper
(This batch will cure about 3 silvers.)
- Marinate the fish for at least 4 hours and preferably overnight in refrigerator.
- Give the pieces a quick rinse, place on drying racks and grind fresh ground pepper over pieces then air dry for about an hour until tacky.
- Smoke fish for 6 to 12 hours depending on atmospheric conditions (wind, humidity & temp.) and depending on how dry you like your smoked fish.
I prefer a somewhat "juicier" smoke, so 6 to 8 hours usually does it.
- Separating each rack of fish with a rack covered with aluminum foil helps keep the drippings from above landing on the fish below. I am kind of partial to using apple chips as a smoking material, but experimenting with different woods might give a taste that is preferable to others.
I am partial to bourbon flavor, but if your favorite happens to be scotch I am sure that would work just as well (my recipe is pretty much "borrowed" from a Scotch Smoked salmon recipe). I also have added other ingredients such as onions, garlic, and various spices and they work quite well and give different tastes. Don't be afraid to experiment!
Thanks Dave for your contribution and participation on AOJ.
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