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-   -   Smoking pink salmon help needed.. (http://www.bbq-brethren.com/forum/showthread.php?t=169442)

tinman 08-25-2013 06:41 PM

Smoking pink salmon help needed..
 
I've been filling the freezer with pink salmon, and have been searching for some recipes/methods. The more I search, the more I am confused on what approach. I am thinking on dry brining overnight......rinsing....then drying in the fridge for a few hours to form the pelicle. I'm thinking 200ish on the UDS with a water pan until it IT of 165.

Any advice on turning out some great salmon would be awesome. I don't want to ruin this stuff.

OlyQ 08-26-2013 12:34 AM

Your Brine can Be as Simple as Salt and Brown Sugar

This is my go to recipe

2 quarts Apple juice/ Cider.

1/2 cup Salt ( I use pickling salt)

2 cups Brown sugar

1/2 cup soy sauce ( sashimi style its a lil bit sweeter)

4 Tbsp of chopped Garlic. ( More is always good)

2 tbsp lemon juice.

Mix Well and Soak fish for 48 hours.

The key after the brine is letting it air dry to get the tacky glaze look on the fish.

You can do this by leaving on the counter / having a small fan helps

or leaving in the fridge overnight.

Start the Smoker as Low as you can go. 100-125 to start up to 8 hours if you have time. Just remember to raise the smoker temp gradually .

swamprb 08-26-2013 05:19 AM

If this doesn't get you started, nothing will!

Brines:
http://justsmokedsalmon.com/recipes/smoking-brine/


Recipes:
http://justsmokedsalmon.com/recipes/recipes/

Ron_L 08-26-2013 06:30 AM

Brother Thirdeye has a great recipe on his blog...

http://playingwithfireandsmoke.blogs...-trout-or.html

Al Czervik 08-26-2013 07:56 AM

Brother Gore has one of the all time great and easy recipes as far as I'm concerned:

http://www.bbq-brethren.com/forum/sh...d.php?t=119317

:mrgreen:

Gore 08-26-2013 08:09 AM

Quote:

Originally Posted by Al Czervik (Post 2601924)
Brother Gore has one of the all time great and easy recipes as far as I'm concerned:

http://www.bbq-brethren.com/forum/sh...d.php?t=119317

:mrgreen:

Thanks Al,

This one is even easier.

http://www.bbq-brethren.com/forum/sh...8&postcount=37

For the record, you'll find lots of variations on smoking salmon: different brine recipes and techniques, different times in the brine, different cooking and IT temps and different cooking times. Smoked salmon is very forgiving. I've even had the temps get away from me and once even forgot about the salmon and it smoked a few hours too long and IT was much higher than usual. Results were still really good.

oifmarine2003 08-26-2013 08:39 AM

Here is one I did recently for the Viking throwdown that turned out really tasty. Pretty easy as well.

http://www.bbq-brethren.com/forum/sh...d.php?t=167829

oifmarine2003 08-26-2013 08:47 AM

Quote:

Originally Posted by oifmarine2003 (Post 2601969)
Here is one I dis recently for the Viking throwdown that turned out really tasty. Pretty easy as well.

http://www.bbq-brethren.com/forum/sh...d.php?t=167829

The actual brine recipe and all the ingredients are at the end of the comments if you need them.

TroyA65 08-26-2013 09:04 AM

I would suggest trying a traditional brine before you do a dry cure. I just had some this weekend that was done with a dry cure/brine and the flavor just wasn't quite there. I smoke between 50-100 lbs of salmon each summer and listed below is what I do for every batch. I've tried some "fancier" brines and I have regretted it everytime. I have heard that the salmon you have on the west coast has a higher fat content than what we get out of Lake Michigan, so you may want to use a milder wood like pecan or alder. I also like to use cherry for the salmon.


Here is my recipe and instructions for smoked salmon


• 2 quarts water

• 1/3 cup canning salt

• 1/3 cup curing salt (mortons tender quick)

• 2/3 cup brown sugar

• 1 tablespoon Lawry season salt

• 2 tablespoons pickling spice

• wood chips/chunks (hickory, pecan, cherry, apple, etc…)



Mix all ingredients and stir until sugar and salt dissolve.

Pour over fish, cover, and refrigerate at least over night or for up to 48 hours.

Remove fish from brine, rinse, and place on racks to air dry for about two hours to form the pellicle.

Place on well oiled smoker racks, skin side down.

Place apple juice in the water tray of smoker.

Smoke fish for 1-2 hours or until fish reach internal temp of 140-145 degrees F. (or until fish juices turn white).


Feel free to PM me if you need more specific instructions or have questions. Good Luck!!

Big George's BBQ 08-26-2013 09:37 AM

Both Gore's and thirdeyes are excellent I have used both Don Marco has a good one for cold smoking

tinman 08-26-2013 10:06 AM

Thanks guys! I am going to try a few of these. People have been complaining that the pink run isn't that good this year, but I am limiting every trip out within a couple hours. The freezer is getting packed, and I just picked up a vacuum sealer.

OlyQ 08-26-2013 10:12 AM

Pressure Canning is a good way to go to on those pinks.

You can smoke em for a few hours then can em

Big George's BBQ 08-26-2013 10:17 AM

Quote:

Originally Posted by OlyQ (Post 2602109)
Pressure Canning is a good way to go to on those pinks.

You can smoke em for a few hours then can em

Cowgirl did these Check out her blog

oifmarine2003 08-26-2013 01:51 PM

Quote:

Originally Posted by Big George's BBQ (Post 2602113)
Cowgirl did these Check out her blog

Hers did look very good.


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