Coco Smoke Salmon

RED AND GREEN PEPPER JELLY


Adapted from 
INGREDIENTS


  • 2 cups finely chopped red bell peppers
  • 1 or 2 jalapeño peppers, minced
  • 1 1⁄2 cups cider vinegar
  • 1⁄2 tsp hot pepper sauce (or 1⁄4 tsp/1 mL
  • hot pepper flakes)
  • 6 1⁄2 cups granulated sugar
  • 2 pouches (3 oz/85 mL each)
  • liquid pectin

INSTRUCTIONS


  1. In a large, deep, heavy-bottomed pot, combine red peppers, jalapeño peppers, vinegar, hot pepper sauce and sugar. Bring to a boil over medium heat, stirring constantly. Reduce heat and boil gently for 5 minutes. Remove from heat and let stand for 20 minutes, stirring occasionally. Bring to a full boil over high heat, stirring constantly. Immediately stir in pectin; return to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating peppers.
  2. Ladle into prepared jars to within 1⁄4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten just until fingertip-tight. Process jars in a boiling water canner for 10 minutes (see page 27). Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.
  3. Makes about five 8-ounce (250 mL) jars.
  4. Tip: To test for floating peppers, fill one jar; let rest for 1 minute. If peppers start to float upward, pour jelly back into pot and keep stirring; begin again with a new sterilized jar.



Instructions

In a bowl, mix together salt, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/4 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/2 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish. 

Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather. 

Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process. 

Smoke fish over smoldering hardwood chips or coconut shell, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 140 degrees. Glaze with red & green pepper jelly (optional) and continue to cook for 5 more minutes.

Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days. It can also be frozen for use on another occasion.


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