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Unread 08-05-2013, 10:47 PM   #1
oifmarine2003
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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!


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Chris

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

UNLINED DRUM KING OF CHICAGO AREA

Scrap Iron Chef
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