Recipe Yeilds 100 2oz portions.  This is a multiday, long process to get the right product.  

Day 1-

1) Receive the salmon.  Make sure the fish is healthy and doesn't have any soft spots or discoloration.  Not even a little bit.  What is barely noticeable when fresh will stick out like a sore thumb at the end of this process.

2) Remove skin and pinbones from the salmon.

3) Spread the salmon out in a single layer on greased sheet pans, skin side down.  Typically this amount of salmon will require 3 sheet pans.

4) Taking the 3 cups of cure and sprinkle over the fish, making sure to evenly distribute the 3 cups across all sides of salmon.

5) Take cure seasoned salmon and put them in the walkin on either the protein rack or freya rack and leave UNCOVERED for at least 24 hours.

Day 2)

1)Take cured salmon and rinse under fresh, cold running water, making sure to remove any excess cure.  If this step is neglected product will be unappealingly salty.

2)Pat salmon dry with papertowels, Place rinsed salmon on meat resting racks. Return to walkin and keep uncovered.  This step is to make sure the fish can dry fully before the smoking process.  If this step is neglected, a) fish will be discolored as the smoke is absorbed in the water and will get splotchy. b) the smoke wont be able to stick to the fish flesh.

Day 3)

1)  Portion the salmon into 2 oz fingers.  Have a manager or freya experienced cook demo the size and shape of the portions.  You should be able to get 100 properly sized portions out of 14#

2) Plug in the smoker, fill the chip plate with DRY chips (wet chips will add bitterness and will discolor fish long before it picks up the right amount of smoke), place cover on smoker.

3) While smoker is priming, place portioned salmon on the smoking racks (if you don't know what these are, ask.  Not all racks will fit the smoker.) 

4) fill smoker with salmon except for the bottom two rungs of the smoker.  We keep this space empty to allow smoke to diffuse and any salmon in that area will pick up too much color and overcook.

5) keep salmon in smoker until the chips run out and smoke stops (about 20 mins).  When this happens, refill the chips and rotate salmon racks and shuffle the racks depending on color.  If bottom is darker, place towards the top of the smoker.  Lighter pieces get moved towards the bottom, etc.

6) at the end of the second round of chips the salmon is done.  Salmon should be fully cooked, have a rich pink-brown appearance and should flake when bent.

7) Remove racks from smoker and cool in walking to sub 41 degrees.  Once cool, repackage salmon into a 4in deep half hotel.  Place salmon into hotel neatly, generally you can fit 24 pieces in a layer.  Place a piece of parchment on top of previous layer and repeat. 100 pieces should fit in a single 4 in deep half hotel.

8) Wrap pan.  Label, date, and you're ready to send to the cafe.