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-   -   Smoked Salmon fit for a Viking! (http://www.bbq-brethren.com/forum/showthread.php?t=167829)

oifmarine2003 08-05-2013 10:47 PM

Smoked Salmon fit for a Viking!
 
This is my entry for the "A Viking's Feast" throwdown. After doing a little bit of research, I found out Vikings ate a lot of smoked fish, including salmon. I just happened to have a a bag of Lake Michigan Coho's that was caught this spring.

After seeing Silverfinger's entry, I knew I needed help for this one. I brought out my 2 young vikings, Gunnar and Hunter.

http://i1363.photobucket.com/albums/...psd08ea6cd.jpg

Hunter even wore his pirate/viking boots.

http://i1363.photobucket.com/albums/...pse7512202.jpg

This is the first time I have tried to make this recipe. I have had it a couple of times but had never made it before. Until now....

Here are the ingredients:

http://i1363.photobucket.com/albums/...ps94ea3d2f.jpg

Next, I took my salmon
http://i1363.photobucket.com/albums/...psbcc68a8f.jpg

An put them in the brine, scales up for approximately 12 hours.

http://i1363.photobucket.com/albums/...ps0f19c933.jpg

After the 12 hours finally passed, I pulled the salmon out of the brine and lightly sprayed some excess brine off and let them sit for about 15 minutes.
http://i1363.photobucket.com/albums/...ps7feae4d8.jpg

At this time, I also pulled out some hickory chips and also a few chunks (thanks for the chunks chicagokp) and fired up the smoker.
http://i1363.photobucket.com/albums/...ps11c249b2.jpg

http://i1363.photobucket.com/albums/...psfde3a53f.jpg

Starting to get a little smoky in there!
http://i1363.photobucket.com/albums/...ps20149c1d.jpg

Once the smoker held at 220, I placed the salmon on one of the higher racks in my smoker.

http://i1363.photobucket.com/albums/...ps94ed4b69.jpg

1 hour into the smoke and the white fatty stuff is coming out of the salmon. things are going exactly as planned so far.

http://i1363.photobucket.com/albums/...psbf2740ad.jpg

At this time, I prepared a finishing glaze that consisted of pancake syrup, light brown sugar, and ketchup. The salmon will get three coats of the glaze before completion.

http://i1363.photobucket.com/albums/...psfb7df9cc.jpg

I love this shot from the bottom of my smoker looking up towards the salmon.

http://i1363.photobucket.com/albums/...psc6a22216.jpg

1 hour 40 minutes into the cook. Time for a coat of finishing glaze as soon as I took this shot. I put the glaze on about every 30 minutes.

http://i1363.photobucket.com/albums/...ps103fe10a.jpg

After about 3 hours and 20 minutes, the salmon was done and looking great!


http://i1363.photobucket.com/albums/...psd762353b.jpg

silverfinger 08-05-2013 11:06 PM

Oh man,
That really looks good!
Where did you get that smoker?


And your two boys!
Boots n diapers!
Great kid crutch shot!
You had me laughing my ars off here!

oifmarine2003 08-05-2013 11:12 PM

Quote:

Originally Posted by silverfinger (Post 2578729)
Oh man,
That really looks good!
Where did you get that smoker?


And your two boys!
Boots n diapers!
Great kid crutch shot!
You had me laughing my ars off here!

I need every advantage I can get against your steak! As far as the smoker, I built it last year. Here is the original build:
http://www.bbq-brethren.com/forum/sh...d.php?t=152554

And here is the rebuild after a small crash off the side of the driveway:
http://www.bbq-brethren.com/forum/sh...d.php?t=165925

landarc 08-05-2013 11:17 PM

I hate salmon, but, that is nicely done

oifmarine2003 08-05-2013 11:20 PM

Quote:

Originally Posted by landarc (Post 2578741)
I hate salmon, but, that is nicely done

Thanks landarc!

Tonybel 08-05-2013 11:25 PM

Nice color... Looks great.

Damn True 08-06-2013 01:05 AM

Looks great. I prefer my smoked salmon a bit on the dry side. Most of what one buys is closer to lox in terms of moisture. Not my thing. I'll toss a few trout in the smoker to use as appetizers now and then.

ssv3 08-06-2013 01:08 AM

Looks real good. Id def hit that.

Phubar 08-06-2013 02:34 AM

Nice reportage!

YetiDave 08-06-2013 03:44 AM

Isn't smoked salmon actually a Jewish dish? I know it was introduced here by Jewish immigrants and we had our fair share of Viking raids :mrgreen: doesn't matter though when it looks so good!

AussieTitch 08-06-2013 04:43 AM

I don't eat fish but that looks so dam enticing,

angryfish01 08-06-2013 05:44 AM

Nice cook. I'm glad to see the smoker survived the fall.
I must have missed the rebuild thread.

Garyclaw 08-06-2013 05:45 AM

Looks pretty tasty!

Love the smoker too.

Smoke Dawg 08-06-2013 06:27 AM

Great Job. Love the old school wood smokers

bluetang 08-06-2013 07:22 AM

Great job there!


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