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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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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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Unread 08-05-2013, 11:06 PM   #2
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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!
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Unread 08-05-2013, 11:12 PM   #3
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Quote:
Originally Posted by silverfinger View Post
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
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Unread 08-05-2013, 11:17 PM   #4
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I hate salmon, but, that is nicely done
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Unread 08-05-2013, 11:20 PM   #5
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Quote:
Originally Posted by landarc View Post
I hate salmon, but, that is nicely done
Thanks landarc!
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Unread 08-05-2013, 11:25 PM   #6
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Nice color... Looks great.
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Unread 08-06-2013, 01:05 AM   #7
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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.
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Unread 08-06-2013, 01:08 AM   #8
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Looks real good. Id def hit that.
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Unread 08-06-2013, 02:34 AM   #9
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Nice reportage!
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Unread 08-06-2013, 03:44 AM   #10
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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 doesn't matter though when it looks so good!
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Unread 08-06-2013, 04:43 AM   #11
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I don't eat fish but that looks so dam enticing,
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Unread 08-06-2013, 05:44 AM   #12
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Nice cook. I'm glad to see the smoker survived the fall.
I must have missed the rebuild thread.
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Unread 08-06-2013, 05:45 AM   #13
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Looks pretty tasty!

Love the smoker too.
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Unread 08-06-2013, 06:27 AM   #14
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Great Job. Love the old school wood smokers
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Unread 08-06-2013, 07:22 AM   #15
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Great job there!
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