Apple Jack Smoked Salmon

MRI_Guy · Aug 31, 2009

Not exactly squaw candy - but good enough for me & MRI_Boy.

No pics of the finished product (yet) as I pulled the salmon off of the smokers a couple of hours before getting on the plane home.

Start with fresh Alaskan salmon caught earlier in the day.

Chunk the salmon and soak in the brine overnight.

Plug in the smokers

When the salmon has a nice glaze from the brine - add to the smokers and smoke until salmon is firm and sweet (or pull off at 5:00 AM, put in gallon sized ziploc bags and head to the airport).

milehigh · Aug 31, 2009

Start em young. Looks like he is hooked for life! Headed to Kodiak in 3 weeks!

Paul

MRI_Guy · Aug 31, 2009

milehigh said:
Start em young. Looks like he is hooked for life! Headed to Kodiak in 3 weeks!

Paul

He started heading to AK when he was 3 months old. This was about this 4th or 5th trip up there.

He is starting to learn the tricks of old fishermen.........

landarc · Aug 31, 2009

great photo of the boy holding the salmon, the smoke looks like it started off well.

big brother smoke · Aug 31, 2009

Quite nice! Glad to see a kid, loving to fish!

Big George's BBQ · Aug 31, 2009

Great Pic Salmon looks awesome

Bushwacker · Aug 31, 2009

I can still remember when my dad took me fishing at 7 my first time off the rocks of Bevertail, RI. I was hooked after that, Did the same with my son. He caries 2 light poles in the back of his PU now all the time...

firecracker jack · Aug 31, 2009

I'd love to go to Alaska, looks like fun...Salmons looking good to...What kind of temps do you smoke the Salmon? and how about sharin that brine recipe?...thanks

firecrackerjack

MRI_Guy · Sep 2, 2009

firecracker jack said:
I'd love to go to Alaska, looks like fun...Salmons looking good to...What kind of temps do you smoke the Salmon? and how about sharin that brine recipe?...thanks

firecrackerjack

The Little Chief Smokers don't get very warm. If I had to, I would guess about 150F or so. But it really depends upon the weather/wind/rain/etc in AK. In nice weather, we can finish a batch in about 12 hours, otherwise it is closer to 24 hours most of the time.

I'll have to check when I get home to make sure all this is my Apple Jack salmon. I cut the filets differently between the batches (Apple Jack and Squaw Candy) so I could tell them apart when they were finished.

MRS_MRI just finished packaging the fish and sent me these photos:

jpw23 · Sep 2, 2009

Nice!!!!!!:biggrin:

boatnut · Sep 2, 2009

love to get your brine recipe!

Apple Jack Smoked Salmon

MRI_Guy

Take a breath!

milehigh

is Blowin Smoke!

MRI_Guy

Take a breath!

landarc

somebody shut me the fark up.

big brother smoke

somebody shut me the fark up.

Big George's BBQ

somebody shut me the fark up.

Bushwacker

Guest

firecracker jack

is one Smokin' Farker

MRI_Guy

Take a breath!

jpw23

Babbling Farker

boatnut

is Blowin Smoke!

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