How smoked salmon is made? Smoking is a processing method for flavoring, cooking, or preserving food by exposing it to smoke. It’s commonly used with meat, poultry and fish.
The smoking process
To smoke salmon, thawed, boneless fillets are covered in salt and occasionally sugar. And allowed to sit for 12–24 hours to draw out the moisture through a process called curing สมัคร ufabet
The longer the curing process, the more salt the salmon contains.
By drawing out moisture, the salt enhances flavor and acts. As a preservative to prevent the growth of harmful bacteria that could cause food poisoning.
Next, the fillets are rinsed with water to remove excess salt before being transferred to a smoking kiln to dry. The drying process helps the fillets develop a pellicle. Which is a coating of protein that allows smoke to better adhere to the surface of the fish.
Attached to the kiln is a smoker that burns wood chips or sawdust — typically from oak, maple, or hickory trees to produce smoked salmon.
Cold- vs. hot-smoked salmon
Salmon can be either hot- or cold-smoked. The major difference is the temperature of the smoking chamber.
For cold-smoked salmon, the temperature should be 50–90°F (10–32°C) for 20–24 hours. This temperature range is not hot enough to cook the salmon. So extra care should be taken during preparation and curing to reduce the risk of foodborne illnesses.
Conversely, for hot smoking, the chamber must be warm enough to achieve an internal temperature of at least 145°F (63°C) for at least 30 minutes to properly cook the salmon.
Most on the market is cold-smoked. You can distinguish hot-smoked varieties because their packaging generally states that they’ve been fully cooked.
Cold-smoked salmon tends to be smoother and mild while hot-smoked salmon is flaky and smokier in taste.
Food scientists generally advise against using cold-smoking methods at home because of the food safety risks involved. Yet, hot smoking can be safely performed at home with the proper equipment and techniques.