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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-08-2012, 08:03 PM | #1 |
Full Fledged Farker
Join Date: 02-07-12
Location: Washington, DC
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Saturday Smoked Salmon
Started last night with 2 12oz salmon filets. Dry brined maybe 18-20 hours in a simple salt/sugar rub with pepper added. Let dry in front of a fan until a pellicle formed, then smoked at 200˚ until the IT hot 150˚.
Turned out pretty well. Next time I'll try pink salt and do a post brine soak to make it a little less salty. |
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12-08-2012, 08:47 PM | #3 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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Yup, pretty sure I could eat that into nonexistence! Looks great! What was your ratio? Raw or brown sugar? How long would you post soak? I have some salmon thawing right now I'd like to smoke. I used to smoke alot of salmon when I was younger but I was a drunkard kid hack at the ECB!
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12-08-2012, 09:12 PM | #4 |
Full Fledged Farker
Join Date: 02-07-12
Location: Washington, DC
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It was 1 part dark brown, 1 part white, 2 parts kosher salt. With each part being a quarter cup, I added 1TB black pepper. I think a 60-90 minute soak would get rid of a lot of the saltiness.
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12-09-2012, 06:24 AM | #6 | |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Quote:
I could do some serious damage to that Looks excellent
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12-09-2012, 07:17 AM | #7 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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That looks great. I want it for breakfast!!
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12-09-2012, 08:58 AM | #8 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Looks awesome! LOVE smoked salmon.
I've tried a few different recipes at salmon, but HERE is my all time favorite.
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12-09-2012, 11:23 AM | #9 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
Saltiness could be as simple as your ratio, try 2 parts sugar to one part salt, plus seasonings. I don't recommend pink salt if your pit temps are 190°-200°. Saltiness can also be from not rinsing enough, even a rinse then 15 minutes in a bucket of water will make a difference. Lastly, a long rest allows the salt, (which is in a higher concentration near the surface) to equalize within the flesh. The equalization is an important step because once your tongue tastes salt, it convinces your brain that all of the fillet is too salty. Another thing I do following smoking is to give my fillets a very light shine coat with olive oil. I think your pit temps are good, and the 150° internal is what I use for myself as I like a moist product. Folks that like theirs a little drier, I'll take to 170°. Here is a fillet smoked to 150°.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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12-09-2012, 11:38 AM | #10 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Great cook! My wife wants me to do more fish, this is definitely a winner!
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12-09-2012, 12:13 PM | #11 |
Knows what a fatty is.
Join Date: 11-21-12
Location: Oahu, Hawaii
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thats da kine. Maybe a quick "reverse sear" will do the trick on a cold smoke too.
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12-09-2012, 12:46 PM | #12 |
Full Fledged Farker
Join Date: 02-07-12
Location: Washington, DC
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12-09-2012, 02:06 PM | #13 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Looks fantastic!
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12-09-2012, 03:38 PM | #14 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
A second option is Gravlax which is cured without using pink salt, and is not smoked. It has some aromatics and often fennel or dill tops are layered in during the curing. A third option is Nova lox. It is cured and cold smoked. There are several recipes and I just published my latest revision of this classic cold smoked salmon. I don't use pink salt in this one, but I do a double cure (dry and wet). I tell you what, I'll start a separate Nova lox thread.... the timing might be good for the holidays anyway. Here is some of my Nova lox next to some cured and hot smoked salmon.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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12-09-2012, 03:53 PM | #15 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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So I don't hi-jack your thread (too much) , my Nova lox thread is now posted in Q-Talk.....
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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