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Please tell me the make and model number of your machinery. Give me as much information as you can-- the place you bought it? A picture? If you do not have that information, then describe the machinery, the settings and their ranges of numbers. Then I will get back to you with further information.
Thank you, XXXXX XXXXX
The information I previously requested would be helpful in giving you the best answer, because different machines have different settings. However, if that information is not available for some reason, I will be glad to send you further links and contacts later today.
Sincerely, XXXXX XXXXX
Preparing the fish is almost the most important part of smoking salmon, so you might want to focus on adding so different steps to that process that might improve your final product:
*The fish pieces should uniform in size so that they will all cook evenly. Thinner and smaller slices are better than big chunks.
*Marinate for 3 - 5 hours. Consider using a wet brine marinade, which makes for a more moist and tasty product.
* With a wet marinade, rearrange the pieces of fish half way through the brining time to ensure the salt gets in to eevry part of the fish..
*If you are using the dry marinade, double check that the salt is covers all surfaces of the pieces.
*Check to make sure that your salt is non-iodized.
*For better flavor results, try adding to the salt some sugar or some of the other ingredients such as garlic mentioned in the earlier posting.
*!! Very important!! Try drying the fish for a much longer time-- 12-24 hour. This makes it able to absorb the smoke better, and that time factor may be what's missing.
*Start the cooker out as cool as you can and gradually increase the temperature so that the fish ends up with an i internal temperature of 150 degrees (F) for 30 minutes.
As far as the smokehouse is concerned, your best bet would be to find a knowledgeable consultant. Try the companies listed below; have someone study up on the book below for an overview; or even check in on a smokehouse forum. When you talk or write to consultants about your cooker, include manufacturer and model number. Include the settings you have been using as well if you can.
I will be leaving you to the professionals now. Great good luck to you in your enterprise!
* MPBS Industries
May be able to give you technical support or referrals for Smokehouses.
Monday - Friday:7:30 AM - 3:30 PM (PST)
In the US Call(NNN) NNN-NNNNor(NNN) NNN-NNNNand ask for service!
Or try:We are a worldwide operating supplier for hot and cold smoking equipment for small and big industrial processors. Since more than 50 years we are supplying environmentally friendly and energy saving smoke ovens to our customers. Hot smoke ovens, Cold smoke ovens, Drying rooms, Cooking kettles, Smoke generators Contact: Dietmar Ness City: Remshalden, Baden-Württemberg Tel: 71(NNN) NNN-NNNNFax: 71(NNN) NNN-NNNNSkype: Get Skype Now! Email: [email protected]
Industrial Salmon Smoker book: http://books.google.com/books?id=uKOGg1vk61MC&pg=PA550&lpg=PA550&dq=industrial+salm on+smoker&source=bl&ots=ldEzIT7X7g&sig=aaYzXAmcA6JXmwkDdjZuLk2I-HM&hl=en&sa=X&ei=SeRBT8DjKaeciQL1tJCGDQ&ved=0CIEBEOgBMAk4Mg#v=onepage&q&f=false
Forum members often can give you a point in the right direction: http://www.smokingmeatforums.com/f/200/smoke-houses