|T.R. Durham of Durham's Tracklements and Smokery giving a talk, April 17, 2016.|
|Smoked duck breast with apricot mustard|
Curing the salmon, other fish, or duck breast is the critical first step, contributing flavor beyond just smoke, says Durham. Curing involves either a dry-rub process or an infusion process. Combining the natural flavors of high-quality salmon with the salt, sugar and spice infusion is an important step before either hot-smoking or cold-smoking the product. Curing requires a long time: 48 to 72 hours to infuse the flavor into the salmon.
|Two flavors of smoked salmon. Tracklements uses farm-raised fish|
from the Faroe Islands and the bay of Fundy.
Controlling the exact quantity of salt in the cured flesh is critical to food safety, and laboratory tests ensure that government safety requirements are followed. Durham's explanation of the entire process was detailed and fascinating. When he began producing smoked products, there was little or no FDA or USDA regulation; he welcomed the coherent instructions that would allow him to adopt good practice and avoid contamination during the curing, smoking, and shipping of his products.
|Hand-cutting with great care for quality is the final step.|
I saw Jaime, who works at Tracklements, slicing this salmon just before it was served.
|Double-smoked cheddar with pickles and mustard: all from Tracklements.|