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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 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 9:38 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 10:27 pm to Degas
Now I want smoked salmon.
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 5:07 pm to Degas
and here is the final product...
It didn't have the sort of dried crust I was hoping for. Perhaps I'll need to start it off at a higher heat, or maybe go the opposite with a seriously low heat (175). I didn't baste with maple syrup until nearly at the end. It has a great taste to it and as I've mentioned, most have ended up vacuumed in foodsaver bags and are in the freezer for future use. I may just put out as is or incorporate in a recipe when entertaining guests.
It didn't have the sort of dried crust I was hoping for. Perhaps I'll need to start it off at a higher heat, or maybe go the opposite with a seriously low heat (175). I didn't baste with maple syrup until nearly at the end. It has a great taste to it and as I've mentioned, most have ended up vacuumed in foodsaver bags and are in the freezer for future use. I may just put out as is or incorporate in a recipe when entertaining guests.
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