When we usually hear about a salmon, it makes us think of a quick snack than can be bought in a store.
Salmon is a very good fish that is popular pretty much worldwide. There’s plenty of methods and recipes for how to prepare a good salmon.
Today you’ll learn how to smoke salmon as well as find the answer to all the questions like "how long to smoke salmon".
Salmon has quite a lot of omega-3 fatty acids that are very good for our body.
Smoking a salmon isn’t something complicated. It takes a little time and makes a great method for the first step in the field of food smoking.
How to Smoke Salmon
It’s a very slow method as we smoke our salmon in very cold temperatures. This type of ready salmon will taste similar to the smoked ones straight from your store.
The key to success here is the long process of smoking in low temperatures ( even over a dozen hours ).
Obviously, cold smoking preserves the fish very well. I recommend putting the salmon on a piece of aluminum foil or better yet a wooden board. ( remember to make sure the size matches the fish, so that the smoke can easily reach your salmon ).
How long smoke the salmon?
Let’s start by setting the temperature at about 220 degrees F/110 degrees C for about 90 to 120 minutes per pound. How to make sure the salmon is ready?
The best way will be to use a meat thermometer, which should show 160 degrees F/75 degrees C for a salmon.
The best type of wood for smoking a salmon is alder wood. It gives the salmon a great flavor, it is the best to put the salmon on a wooden alder board.