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Unread 08-05-2013, 10:47 PM   #1
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Join Date: 11-26-12
Location: Grayslake, IL
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Default 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.

Hunter even wore his pirate/viking boots.

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:

Next, I took my salmon

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

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.

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.

Starting to get a little smoky in there!

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

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

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.

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

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.

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


Homemade Wood Smokehouse, Charmglow gasser, Smoke Hollow, UDS, dual chamber homemade grill, Uline Weber Kettle
Certified MOINK Baller


Scrap Iron Chef
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