The smoking temperature for salmon is a little lower (180-200) than what would typically be used for smoking land animals (225-250). How to Prepare a Charcoal Grill to Smoke: This week, skip the premade smoked salmon and plan to make it at home-you won’t regret this decision, and who knows, you might acquire a new beloved hobby.ĭisclosure: This is a sponsored post on behalf of Market Street. You won’t be able to execute this recipe without these items. Besides quality fresh salmon and basic brining ingredients don’t forget to pick-up charcoal briquettes and a cooling rack at Market Street. Market Street has all that is needed to help you on this smoking task. Another benefit to smoking your own salmon-variety! While many of our smoked salmon experiences revolve around a thinly sliced salmon, this smoked result will be more flaky and thick. One thing to keep in mind when smoking salmon at home is the end result. The labor involved is so minimal it feels practically hands-off. Home-smoked salmon involves three simple steps that occur over the course of 2 to 3 days.ĭon’t let the time frame turn you off of this exciting and rewarding task. We tend to think about smoking land animals, but smoking fish is just as rewarding, if not more since smoked seafood is so unexpected ( click here for a smoked shrimp recipe). Smoking salmon at home probably hasn’t crossed your mind that often. While a variety of quality, prepackaged smoked salmon are items readily available for purchase at Market Street, there is another way to acquire this delicious, versatile seafood: make it at home. Besides its flavor, smoked salmon is a healthy and nutritious protein that belongs in a kitchen routine. Its thin slices and salty flavor are perfect for quick lunch salads or even an evening omelet. Prepackaged smoked salmon is a staple in my refrigerator.
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