自製醃肉及煙燻篇- 三文魚 (HOMEMADE CURING AND SMOKING – Salmon)

 

很多人都喜歡吃三文魚,在外國一般也是生的,所以他們會以鹽去醃製過,以去除細菌。有的會用煙燻,煙燻後的三文魚又是另一風味。 在這一篇,小編兩者都會分享。至於煙燻方面,小編只會分享熱燻及濕燻方法,重申一次,不要在家進行冷燻,特別是魚類,外國已有很多例子,不但致命,有孕婦甚至流產。但,如果讀者有煙燻槍的話,可以煙燻十五分鐘就可以了。

Many people like eat salmon,normally you see it is raw, but not a raw, it just cured to prevent bacteria growth.  Sometimes it will smoked after cured and also taste good.  So herewith, I will share both cured and smoked method for you.  Again, we only do hot smoke at home, there are many incidents occurred in other counties. But, if you have smoking gun, you can use it for smoking fish around 15 minutes too.

 

選擇三文魚最好是三文魚的中段,過了魚腩之後,魚尾之前,因為肉身比較厚,切起來也容易,但讀者也可以自行整條去醃製。

Practically, we better select middle portion, which is after belly and before tail, it’s the thickness part and easy to cut, of course, you can process the whole salmon as well.

 

材料 (Ingredients) :

 

三文魚 (Salmon fillet)

 

鹽 (Kosher Salt)

 

蔗糖 (Raw sugar)

 

黑胡椒 (Black pepper)

 

時蘿 (Dill)

 

紅菜頭 (beet root) [optional]

 

 

做法 (Method) :

 

1. 先量度魚肉的淨重量,準備 5%鹽、及5%糖
Measure the net weight of salmon fillet

 

2. 清洗三文魚,印乾,準備好密封袋,放入三文魚,加入鹽、蔗糖、黑胡椒粒、時蘿香草,並平均地塗上三文魚上
Wash it, dry it and prepare a vacuum bag, put the salmon, add salt, sugar, black pepper and dill, rubbed all in the salmon equally

 

3. 密封好,放入雪櫃3天,每天翻一次
vacuum seal the bag and put in the refrigerator for 3 days, flip it over every day

 

4. 取出後,放在冰水浸1小時
soak it in the water for an hour

 

5. 印乾後,如想生吃,這樣就可以切薄片了。
dry it then you can cut it into slices and enjoy it if you wanna eat raw

IMG_6752
醃好後生吃的魚片
外國人也喜愛三文魚配藍莓醬吃

 

6. 要是存放在雪櫃,準備2張牛油紙,把切好的魚片平放在牛油紙上,把另一張放上面,然後折合四邊,再放在密實袋存放,這樣魚片就不會變乾了。
You can store it in the refrigerator as well, prepare 2 baking paper, put the salmon slices one by one and cover another baking paper over it, then flip over 4 edges and put it in the ziplock back for storage, then the salmon will still moisture itself.

 

7. 不喜歡生吃,可以選擇煙燻 (15-25分鐘) 或低溫慢煮(54度,30分鐘)也可以。
If you don’t like eat raw, you can process for smoking (15-25 minutes) or sous vide (54 degress, 30 minutes) as well.

IMG_6702
煙燻後的三文魚

 

煙燻後,簡簡單單已很滋味