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Started By
Message
Let's make smoked salmon
Posted on 10/21/14 at 8:43 pm
Posted on 10/21/14 at 8:43 pm
I'm starting off by mixing a dry brine, about four parts brown sugar to one part kosher salt and a bit of finely chopped garlic. Down into the bottom of a vessel it goes, then layered salmon face side down, then alternating until all is covered in the dry brine.
After three hours in the fridge (I could have gone more but I'm not the biggest fan of salt), it looks like this, nice and syrupy...
Once rinsed off and patted dry, I've got them under a fan for a couple of hours to dry them out further before hitting the smoker.
I'll be smoking them with cherry wood chips for about three hours and will post the results later.
After three hours in the fridge (I could have gone more but I'm not the biggest fan of salt), it looks like this, nice and syrupy...
Once rinsed off and patted dry, I've got them under a fan for a couple of hours to dry them out further before hitting the smoker.
I'll be smoking them with cherry wood chips for about three hours and will post the results later.
This post was edited on 10/21/14 at 10:40 pm
10
Posted on 10/21/14 at 8:55 pm to Degas
Looks great. I smoked some last thanksgiving that was a hit. Used a lot of dill and fennel.
Will you eat these as "steaks" or use them more as an appetizer. That's a lot of fillets!
Will you eat these as "steaks" or use them more as an appetizer. That's a lot of fillets!
Posted on 10/21/14 at 8:58 pm to Degas
Looks good 
I used to love going to Pike Place Market in Seattle as a kid and get smoked salmon that was caught the day before
I used to love going to Pike Place Market in Seattle as a kid and get smoked salmon that was caught the day before
Posted on 10/21/14 at 9:00 pm to Degas
I have extra salmon too. Go figure. 
Let me know how it works out.
Let me know how it works out.
Posted on 10/21/14 at 9:02 pm to Sunday Gravy
quote:Foodsavers are a man's best friend. I may be breaking out some smoked salmon on New Year's Eve ftw.
That's a lot of fillets!
Posted on 10/21/14 at 9:02 pm to Degas
You need some fresh dill. Besides that, I would destroy.
Posted on 10/21/14 at 9:34 pm to Degas
Looks like you just set that rack on the slab.
Posted on 10/21/14 at 9:37 pm to Degas
What temp?
Posted on 10/21/14 at 9:37 pm to BRgetthenet
Nah, that's actually the smoker rack off the ground a few inches with a non-pictured fan blowing on them, awaiting a nice dry exterior before smoking.
Posted on 10/21/14 at 9:38 pm to Degas
I need more pics and more info on this subject. I've never done salmon before. I'd love to try some. Side item ideas would be helpful as well.
TIA.
TIA.
Posted on 10/21/14 at 9:40 pm to OTIS2
Looking for an internal temp of 130-140. Probably will go with something slightly lower than 225, perhaps basting with maple syrup.
Posted on 10/21/14 at 9:41 pm to Degas
Posted on 10/21/14 at 9:44 pm to BRgetthenet
quote:
Looks like you just set that rack on the slab.
I was gonna say the same. That fan will blow no telling what on the salmon.
Posted on 10/21/14 at 10:00 pm to crimsonsaint
quote:West Africans are not allowed within 40 meters of the fan if that makes you feel better. I'll be more than fine once I sup on these lovelies.
That fan will blow no telling what on the salmon.
Posted on 10/21/14 at 10:27 pm to Degas
Now I want smoked salmon.
Posted on 10/22/14 at 7:26 am to Degas
Posted on 10/22/14 at 7:46 am to Degas
Dry brine. That is very interesting. I want to try that.
I do a regular brine, but you have to let the salmon dry for at least 2 hours when you do that.
ETA: Nevermind. I see how they look. Still need a couple hours of drying.
Still, the dry brine is interesting.
I do a regular brine, but you have to let the salmon dry for at least 2 hours when you do that.
ETA: Nevermind. I see how they look. Still need a couple hours of drying.
Still, the dry brine is interesting.
This post was edited on 10/22/14 at 7:47 am
Posted on 10/22/14 at 8:06 am to LouisianaLady
I prepare smoked salmon frequently as a client gift,I think I'm holding on to some accounts because of it. My prep and process is a bit simpler.
I use whole filets from Sam's or Costco, remove the belly flap, I save it for salmon bacon, marinade for a couple of hours in soy sauce, black pepper brown sugar.
I get my Kamodo Joe up to high heat, add a lot of cherry or pecan chunks, put the heat deflector in and the fish on the grill. It usually takes about 35-40 min to get to a perfect mahogony color, depending on size. Remove and go next fish.
I generally do 5- 7 at a time.I prepare a lemon juice, mayo, horse radish, cream cheese spread to go with it. Put on a plastic tray, in a gift box and deliver.
Cost about $30 per gift including box and tray.
I use whole filets from Sam's or Costco, remove the belly flap, I save it for salmon bacon, marinade for a couple of hours in soy sauce, black pepper brown sugar.
I get my Kamodo Joe up to high heat, add a lot of cherry or pecan chunks, put the heat deflector in and the fish on the grill. It usually takes about 35-40 min to get to a perfect mahogony color, depending on size. Remove and go next fish.
I generally do 5- 7 at a time.I prepare a lemon juice, mayo, horse radish, cream cheese spread to go with it. Put on a plastic tray, in a gift box and deliver.
Cost about $30 per gift including box and tray.
Posted on 10/22/14 at 8:12 am to andouille
quote:
Cost about $30 per gift including box and tray.
Where do you deliver?
Posted on 10/22/14 at 1:18 pm to horsesandbulls
quote:
Where do you deliver?
LOL, that's my cost, inexpensive client gifts, for me.One of my clients wanted to give them to his clients, I chrged him $70 per fish, he was delighted with the price. The garnish and giftboxes really dress it up.
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