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Started By
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Smoked salmon, and other smoked fish thread
Posted on 1/24/16 at 11:17 am
Posted on 1/24/16 at 11:17 am
"I'm developing a powerful lust for some Atlantic Salmon."
I've gonna get a slab brining in brining salt, old bay, and maple syrup. When it comes out, I'm gonna rinse it a little, then set it up in front of some fans for a few hours.
I was told:
What kind of time, temp, and wood should I be thinking about? This is about a 3lb filet.
TIA
I've gonna get a slab brining in brining salt, old bay, and maple syrup. When it comes out, I'm gonna rinse it a little, then set it up in front of some fans for a few hours.
I was told:
quote:
Secret to salmon is the brine and then drying. I use fans to create the "Pellicle"... Sticky crust that holds in the moisture. Also make sure you rinse after removing from brine Brine overnight... Weight down so it doesn't float to the surface
What kind of time, temp, and wood should I be thinking about? This is about a 3lb filet.
TIA
This post was edited on 1/29/16 at 10:06 am
4
Posted on 1/24/16 at 11:49 am to BRgetthenet
Why would anyone eat smoked fish in South Louisiana with all the fresh seafood?
Posted on 1/24/16 at 12:15 pm to Tigertown in ATL
quote:
Why would anyone eat smoked fish in South Louisiana with all the fresh seafood?
Have you ever had smoked salmon?
Posted on 1/24/16 at 12:22 pm to Who Me
quote:
Have you ever had smoked salmon?
+1
Posted on 1/24/16 at 12:25 pm to Tigertown in ATL
quote:
Why would anyone eat smoked fish in South Louisiana with all the fresh seafood?
We have almost as much seafood here in the NW and smoked salmon is something everyone I know eats. Every fisherman I know smokes salmon every year.
Yeah, that's a dumb question.
Posted on 1/24/16 at 12:28 pm to BRgetthenet
quote:
"I'm developing a powerful lust for some Atlantic Salmon."
That is a poor substitute for PNW salmon. However, if you only have access to Atlantic salmon, smoking is the way to go...
Posted on 1/24/16 at 12:33 pm to Jax-Tiger
quote:
That is a poor substitute for PNW salmon.
I'll be catching fresh salmon in less than 2 months. You'll have to come and catch a fresh one yourself.
Posted on 1/24/16 at 12:35 pm to Jax-Tiger
That line is trivia. Somebody will catch it. 
Posted on 1/24/16 at 12:52 pm to Tigertown in ATL
That's what you do with sheepshead.
Posted on 1/24/16 at 12:55 pm to Who Me
Hook line and sinker for at least 6 of you.
Posted on 1/24/16 at 1:08 pm to Tigertown in ATL
quote:
Why would anyone eat smoked fish in South Louisiana with all the fresh seafood?
Forget fresh, I only eat it canned.
Posted on 1/24/16 at 2:05 pm to BRgetthenet
I used to have a "Little Chief" smoker. It is for cold smoking.The temp only goes to about 165. I would do filets about 8 to 12 hours at that temp.
This post was edited on 1/24/16 at 2:08 pm
Posted on 1/24/16 at 2:16 pm to Stadium Rat
Ok, thanks.
That's longer than I thought. How was the texture?
That's longer than I thought. How was the texture?
Posted on 1/24/16 at 2:24 pm to BRgetthenet
Post some pics of the process baw. How many amps on the fan?
Posted on 1/24/16 at 2:30 pm to BRgetthenet
quote:It was great. Tastier and better texture than the store-bought stuff.
How was the texture?
I used the same method as you with the brining and the fans. Wish I still had that smoker. I'd get the salmon at Sam's, but I would cut into about 4 oz strips.
As for the time, check on your progress at about 5 hours, you can test with a probe thermometer. You can remove when it reaches 165 internal temp.
ETA: I would use alderwood for salmon. I did not like it with hickory.
This post was edited on 1/24/16 at 2:37 pm
Posted on 1/24/16 at 2:38 pm to Stadium Rat
Ok. Good call on the four inch strips.
Maybe I should cut them before the brine time.
Thanks
Maybe I should cut them before the brine time.
Thanks
Posted on 1/24/16 at 2:39 pm to Stadium Rat
quote:
alderwood
Awesome. Thanks.
What was your time under fan?
Posted on 1/24/16 at 2:44 pm to Matisyeezy
quote:
Forget fresh, I only eat it canned.
Thank you!
Posted on 1/24/16 at 2:46 pm to BRgetthenet
quote:I don't really remember, but if I had to guess, about 4 hours.
What was your time under fan?
Here is a recipe book download from Little Chief.
Posted on 1/28/16 at 9:29 am to Tiger Ryno
Update:
Just went and got this bad boy. I'll grab a slab of salmon later and get muh brine on.
This is gonna be epic:
Just went and got this bad boy. I'll grab a slab of salmon later and get muh brine on.
This is gonna be epic:
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