Kitchen Essential

Shrimps can either be cold smoked whole or as peeled meats. For the former method, the shrimps should have the heads removed and are then washed and drained for 30 minutes. They are then brined for 30 - 60 minutes (according to preference) in 40% brine (1 lb 3 oz salt to 1 gallon water), then boiled in the brine or in plain water, again according to taste, for 30 minutes. The shrimps are then allowed to air dry on racks for 2 hours.

Smoking

The shrimps are then placed in the kiln and smoking is carried out for 1 - 1¹/2 hours at a temperature of 80^° F. The yield of smoked meats after shelling is approximately 36% of the whole raw shrimp weight.

Alternatively, clean peeled meats may be boiled for 1 - 4 minutes, depending on size, in a 40% brine. They are then allowed to drain on oiled wire mesh trays until the surface of the meat is dry. The trays are placed in the kiln and are smoked for 1 - 1¹/2 hours at 80^° F.

Bloaters

Bloaters are produced from whole, ungutted, slightly salted herring, and owe their distinctive flavour to the enzymes or ferments in the gut. The herring are mixed with solid salt for about 12 hours, after which the surface salt is removed by soaking the fish in fresh water for 20 minutes. They are threaded on rods, either through the mouth and gills or through the eyes. As it is not necessary to produce a salt gloss, the fish do not require a dripping and air drying period, and can be placed in the kiln straight away.

Smoking

The total smoking period in the traditional smoke house is about 12 hours (4 hours in the Torry Kiln). The smoking temperature should be maintained at 77° F, and for exactly half the smoking period the bloaters should be dried with an absolute minimum of smoke. For the remainder of the smoking period, very dense smoke should be produced which gives the fish a mild smoky flavour while the product retains a bright silvery appearance.

Storage

The bloaters should only lose about 6% weight, so consequently keeping time is short, about 2 - 3 days.

Red herrings

Besides herring, the raw material may be pilchard and sprat. They are placed in solid salt in a suitable bucket or vat-shaped receptacle for 7 - 8 days, the bulk ratio of salt to fish being about 1:2. Surface salt is removed by soaking in fresh water for 1 hour.

Smoking

The fish are cold smoked for 5 - 6 days at a temperature of 85^° F.

Storage

Weight loss is 20 - 25% and the fish will keep for several months without refrigeration.

Smoked bacon

Bacon may be cured by either brining or dry salting. The traditional method, either brining or dry salting, appears to vary from one county to another in Britain. For example, dry salting is traditional in the Lincolnshire Fen district, whereas Galloway, in south-west Scotland, favours brining.

The dry cure for meat should be applied at a rate of 1 lb per 10 lb meat. Half the dry cure should be rubbed well into the meat 5 days after killing, no sooner or the meat will not absorb the cure. As pork taints very easily, it is most important that the meat should be kept cool during this waiting period. The other half of the dry cure should be applied after 3 days. The bacon should be allowed to cure at a rate of 2 days per 1 lb of flesh, eg 12 lbs must cure for 24 days, after which time the bacon must be removed from the salt and any of the cure adhering to the surface should be brushed off and the bacon kept quite dry. Bacon cured in this manner would keep at room temperature for considerable periods, suspended from rafters, in the days before refrigeration came into general use.

Sweet pickle brine should be used for a brine cure, and the meat should remain in the pickle for the same length of time, ie 2 days per lb, and should be agitated and turned every 2 days. After brining, the bacon should be well washed and hung up to drain in a cool place for 48 hours.

Both dry cured and brine cured bacon is now ready for smoking, if desired. The length of the smoking period varies according to individual taste. Temperatures should be 75 - 80^°F and can vary from 24 hours, for a very mild smoke flavour, to 7 days for a stronger smoke cure.

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