Smoking pink salmon help needed..

tinman · 08-25-2013, 06:41 PM

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

Gore · 08-26-2013, 08:09 AM

Quote:

Originally Posted by Al Czervik

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

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

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

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

Cowgirl did these Check out her blog

Hers did look very good.

08-25-2013, 06:41 PM	#1
tinman On the road to being a farker Join Date: 09-09-12 Location: Renton, Washington	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. __________________ Brick Red Weber Performer UDS 22.5 Kettle Weber One Touch Silver Frankenweber!

08-26-2013, 12:34 AM	#2
OlyQ Full Fledged Farker Join Date: 01-02-08 Location: oly wa	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 .
	1 members found this post helpful.

08-26-2013, 05:19 AM	#3
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA	If this doesn't get you started, nothing will! Brines: http://justsmokedsalmon.com/recipes/smoking-brine/ Recipes: http://justsmokedsalmon.com/recipes/recipes/ __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

08-26-2013, 06:30 AM	#4
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Brother Thirdeye has a great recipe on his blog... http://playingwithfireandsmoke.blogs...-trout-or.html __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

08-26-2013, 07:56 AM	#5
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	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 __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")

08-26-2013, 08:39 AM	#7
oifmarine2003 Babbling Farker Join Date: 11-26-12 Location: Cedarburg, WI	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 __________________ Chris- Midwest BBQ Outreach

08-26-2013, 09:04 AM	#9
TroyA65 is one Smokin' Farker Join Date: 04-20-13 Location: Pleasant Prairie, WI	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!! __________________ Weber Summit S-670, 2-Weber 22.5 WSM's, Weber 22.5 kettle/cajun bandit conversion, Weber Smokey Joe Tamale pot conversion
	1 members found this post helpful.

08-26-2013, 09:37 AM	#10
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Both Gore's and thirdeyes are excellent I have used both Don Marco has a good one for cold smoking __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

08-26-2013, 10:06 AM	#11
tinman On the road to being a farker Join Date: 09-09-12 Location: Renton, Washington	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. __________________ Brick Red Weber Performer UDS 22.5 Kettle Weber One Touch Silver Frankenweber!

08-26-2013, 10:12 AM	#12
OlyQ Full Fledged Farker Join Date: 01-02-08 Location: oly wa	Pressure Canning is a good way to go to on those pinks. You can smoke em for a few hours then can em