Maple smoke will darken the appearance of the meat.
Wood to smoke salmon with.
Alder offers a pure clean flavor that perfectly complements the delicateness of flaky salmon.
Many people prefer alder or applewood chips when smoking salmon as they don t overwhelm the fish s delicate flavor.
While it might be easy to think that this will be too weak this is actually perfect because cold smoking salmon tends to last for at least a day.
The best wood for salmon will likely not be the same as if you were smoking a brisketor a chicken.
I smoke a lot of salmon and i am proud of this recipe although it would be the height of arrogance to say that what i do is the end all be all of salmon smoking recipes.
It s most commonly used to smoke cheese vegetables and poultry but it can also be a good choice for fish.
Slightly stronger than both alder and beach apple wood flavoured smoked salmon has a light citrus flavour that s quite neutral and not too overpowering.
Wood chips for smoking are easy to find at hardware stores some grocery stores and online.
One popular choice is to combine maple wood with alder apple or oak.
Maple wood will give your salmon a sweet and mild flavor.
Don t be afraid to play around with flavors and test the waters.
But i ve been smoking fish for many years and i ve developed a system that works well.
You are aiming for an internal temperature of 140 f which is usually when the meat flakes easily.
Apple wood works perfectly for salmon.
With a sharpie i write all the important information on the package like the date flavor and a final grade.
We recommend alder bbq wood pellets as the best wood for smoking salmon.
It produces a sweet and fruity smoke that combines perfectly with the tender flesh of fish.
Salmon is pretty delicate to smoke.
Lots of people smoke their salmon in lots of ways and many of them are good.
The best way to store smoked salmon is by vacuum sealing and freezing the packages.
Unlike a lot of smoking woods alder is a gentle hardwood that adds a slight and delicate note of smokiness to salmon.
The most common kinds of wood for smoking fish are alder hickory oak or apple or any other fruit or nut wood.
But the type you pick is ultimately a matter of preference when you smoke.
You should stick to mild flavoured wood chips to ensure your meat remains in one piece throughout the cooking process.
Refrigerate your vacuum sealed smoked salmon before freezing.
I divide my smoked salmon into single meal size portions and vacuum seal them.
You will want to smoke your fish about an hour for thin fillets and as long as four hours for big slabs of sturgeon or tuna belly.
