So-I-don't-forget(-again) smoked salmon

Gore · 10-30-2011, 10:01 PM

Since I treat Q-Talk like my own personal recipe library, I'm updating a recipe I added here some time ago, my "So-I-don't-forget smoked salmon" posted here:

http://www.bbq-brethren.com/forum/sh...ad.php?t=97010

I realized that I don't follow the recipe very well, and although the results largely look the same, we have trimmed down a bit on the technique and it is a bit simplified. This is a warm-smoked salmon (if you like that sort of thing). It is meant to be served next day, cold, and is good on bagels, toast, (with or without cream cheese), or just by itself. My girls like to eat it for breakfast. So here is the revised technique.

The first thing is preparing: 3:1, sugar:salt:

Although we've tinkered with this, it seems pretty standard. At present we use about 1/3 cup of salt (you can figure out the sugar from that

). This normally does about one side of salmon that we pick up at Costco. Sometimes we are lucky and they have the salmon halves cut in half. We picked up two of the bigger halves (not the tail part that is thinner):

This is sliced up into manageable portions. Lately, we've been using a lot of cling wrap. We place a bit of the dry brine mixture on the wrap, place the salmon on top and then wrap up:

Then we put all these back into the plastic bag that we put our package of fish in at the store and lay them all together in a cake pan:

This is critical: make sure the bag opening is up high! That way the liquid (and there will be a cup or two) will not leak all over (don't ask me how I know). Now you might ask yourself, "why bother using the cling wrap?" I asked myself the same question and tried it without. The reason I use it is that I saw everyone else doing it that way.

I tried it once without and it was still fine, but I don't think it was brined as uniformly. I'm willing to try it again without the cling wrap as it did save time (and cling wrap). Oh, did I mention I do this about 12-18 hours before I smoke them? Probably not, well, I'm telling myself now. I usually do this prep the night before. So, the salmon is in the cake pan. I now put some weight on top of it. I like to use the brown sugar bags because they mold around the salmon, and also because they wash off pretty easily when you forget to put the opening of the salmon bag up high and all the brine leaks all over. I've also tried milk cartons, but I have to lay those on their sides and sometimes they leak also, making cream of smoked salmon, which is not what we're going for.

I then put the whole thing in the fridge and wait until about 2-3 hours before I plan on smoking the salmon. Here is what it looks like then:

Yeah, pretty juicy! Well, we rinse off each of those pieces and lay them out to dry. I've used cookie racks, but I like the frogmat best. It's easy to clean and I can carry it right out to the smoker:

I let these dry out for a few hours and build a fire. I like a chunk of cherry in there and I'm trying for a temperature of about 175* or so.

For some I coat both sides in real maple syrup and then coat with pepper (on one side):

For others I rub both sides in sesame oil and coat one side with sesame seeds:

I toss these on the Oval and smoke until IT of 145*. This can take from 1.5 hours to 4 hours depending on the temp I could get the Oval to settle at. I generally try for about 175*, but there's not a lot of control in this range and sometimes I end up playing temperature tag. Here is the finished product:

That's what it looks like when I take it off. Again, I put these in the fridge and eat them next day, but they're pretty good as is (I usually get a few hearty nibbles in).

bbqbull · 10-30-2011, 10:04 PM

Perfection!
Thanks for the pictorial.

Al Czervik · 10-30-2011, 10:05 PM

Makes my mouth water every time I see this!

Schawing!

colonel00 · 10-30-2011, 10:11 PM

Fantastic Gore. I have yet to try the dry brine but it is definitely on my list.

Phubar · 10-31-2011, 03:28 AM

I'd love to have that for breakfast right now!

Dave S · 10-31-2011, 03:47 AM

Nice!!!

BGEMike · 10-31-2011, 04:31 AM

Looks good. What's the thought behind dry brining compared to wet. I haven't seen this except for dry cure meats. Do you get the same results as wet brining? It looks like I will be giving this a try a lot less hassle.

Smokeadelic · 10-31-2011, 07:56 AM

Thanks Gore! My wife has been asking me regularly to smoke some salmon....but I haven't been in the right mood. Apparently I just need a little pron to push me along! Off to the fish market..........

Garyclaw · 10-31-2011, 08:09 AM

Nice Gore. Thanks!!

bluetang · 10-31-2011, 08:15 AM

Looks great, love the texture and color.

Gore · 10-31-2011, 08:40 AM

Quote:

Originally Posted by BGEMike

Looks good. What's the thought behind dry brining compared to wet. I haven't seen this except for dry cure meats. Do you get the same results as wet brining? It looks like I will be giving this a try a lot less hassle.

I do dry cures because it is what I've seen other people do. It also seemed easier as I don't have to worry about a container, etc. In the end, however, it becomes pretty wet anyway, so it probably doesn't matter.

deepsouth · 10-31-2011, 08:41 AM

off the hook.

deguerre · 10-31-2011, 08:41 AM

I can testify that the Gore method works great.

Thanks for posting again!

Wrench_H · 10-31-2011, 08:43 AM

Looks great Gore. Every time you post this I say I am going to try it. This time I really am.

Redhot · 10-31-2011, 09:26 AM

I always love seeing your salmon pix, looks great! And we love doing that method.

10-30-2011, 10:01 PM	#1
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	So-I-don't-forget(-again) smoked salmon Since I treat Q-Talk like my own personal recipe library, I'm updating a recipe I added here some time ago, my "So-I-don't-forget smoked salmon" posted here: http://www.bbq-brethren.com/forum/sh...ad.php?t=97010 I realized that I don't follow the recipe very well, and although the results largely look the same, we have trimmed down a bit on the technique and it is a bit simplified. This is a warm-smoked salmon (if you like that sort of thing). It is meant to be served next day, cold, and is good on bagels, toast, (with or without cream cheese), or just by itself. My girls like to eat it for breakfast. So here is the revised technique. The first thing is preparing: 3:1, sugar:salt: Although we've tinkered with this, it seems pretty standard. At present we use about 1/3 cup of salt (you can figure out the sugar from that ). This normally does about one side of salmon that we pick up at Costco. Sometimes we are lucky and they have the salmon halves cut in half. We picked up two of the bigger halves (not the tail part that is thinner): This is sliced up into manageable portions. Lately, we've been using a lot of cling wrap. We place a bit of the dry brine mixture on the wrap, place the salmon on top and then wrap up: Then we put all these back into the plastic bag that we put our package of fish in at the store and lay them all together in a cake pan: This is critical: make sure the bag opening is up high! That way the liquid (and there will be a cup or two) will not leak all over (don't ask me how I know). Now you might ask yourself, "why bother using the cling wrap?" I asked myself the same question and tried it without. The reason I use it is that I saw everyone else doing it that way. I tried it once without and it was still fine, but I don't think it was brined as uniformly. I'm willing to try it again without the cling wrap as it did save time (and cling wrap). Oh, did I mention I do this about 12-18 hours before I smoke them? Probably not, well, I'm telling myself now. I usually do this prep the night before. So, the salmon is in the cake pan. I now put some weight on top of it. I like to use the brown sugar bags because they mold around the salmon, and also because they wash off pretty easily when you forget to put the opening of the salmon bag up high and all the brine leaks all over. I've also tried milk cartons, but I have to lay those on their sides and sometimes they leak also, making cream of smoked salmon, which is not what we're going for. I then put the whole thing in the fridge and wait until about 2-3 hours before I plan on smoking the salmon. Here is what it looks like then: Yeah, pretty juicy! Well, we rinse off each of those pieces and lay them out to dry. I've used cookie racks, but I like the frogmat best. It's easy to clean and I can carry it right out to the smoker: I let these dry out for a few hours and build a fire. I like a chunk of cherry in there and I'm trying for a temperature of about 175* or so. For some I coat both sides in real maple syrup and then coat with pepper (on one side): For others I rub both sides in sesame oil and coat one side with sesame seeds: I toss these on the Oval and smoke until IT of 145. This can take from 1.5 hours to 4 hours depending on the temp I could get the Oval to settle at. I generally try for about 175, but there's not a lot of control in this range and sometimes I end up playing temperature tag. Here is the finished product: That's what it looks like when I take it off. Again, I put these in the fridge and eat them next day, but they're pretty good as is (I usually get a few hearty nibbles in). __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
	1 members found this post helpful.

10-30-2011, 10:04 PM	#2
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	Perfection! Thanks for the pictorial. __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]

10-30-2011, 10:05 PM	#3
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	Makes my mouth water every time I see this! Schawing! __________________ 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 (")_(")

10-30-2011, 10:11 PM	#4
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	Fantastic Gore. I have yet to try the dry brine but it is definitely on my list. __________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

10-31-2011, 03:28 AM	#5
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	I'd love to have that for breakfast right now! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

10-31-2011, 03:47 AM	#6
Dave S On the road to being a farker Join Date: 04-02-11 Location: Brookeville, Maryland	Nice!!! __________________ OTS, UDS, ET-732, [B][COLOR=red]Terp[/COLOR][/B] [COLOR=red][B]RED Thermapen.[/B][/COLOR]

10-31-2011, 04:31 AM	#7
BGEMike Got Wood. Join Date: 09-12-11 Location: Brandon MS	Looks good. What's the thought behind dry brining compared to wet. I haven't seen this except for dry cure meats. Do you get the same results as wet brining? It looks like I will be giving this a try a lot less hassle.

10-31-2011, 07:56 AM	#8
Smokeadelic On the road to being a farker Join Date: 09-18-10 Location: Georgetown, MA	Thanks Gore! My wife has been asking me regularly to smoke some salmon....but I haven't been in the right mood. Apparently I just need a little pron to push me along! Off to the fish market.......... __________________ JS - Smokeadelic BBQ - KCBS CBJ

10-31-2011, 08:09 AM	#9
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	Nice Gore. Thanks!! __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo:

10-31-2011, 08:15 AM	#10
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Looks great, love the texture and color. __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

10-31-2011, 08:41 AM	#12
deepsouth somebody shut me the fark up. Join Date: 04-21-10 Location: Biloxi, MS	off the hook. __________________ Out. Again.

10-31-2011, 08:41 AM	#13
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	I can testify that the Gore method works great. Thanks for posting again! __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

10-31-2011, 08:43 AM	#14
Wrench_H is One Chatty Farker Join Date: 10-22-09 Location: Wilmington, NC	Looks great Gore. Every time you post this I say I am going to try it. This time I really am. __________________ Anthony - Pork City Grillers KCBS team CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy, Char Griller Akorn Multiple Time [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zero[/URL] Member Try the [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]Throwdowns[/URL] - MMMMM...tastes like liquid crystal

10-31-2011, 09:26 AM	#15
Redhot is One Chatty Farker Join Date: 04-26-10 Location: Memphis, TN	I always love seeing your salmon pix, looks great! And we love doing that method. __________________ [FONT=Comic Sans MS][SIZE=3][COLOR=red]Michele [FONT=Arial]>^..^<[/FONT][/COLOR][/SIZE][/FONT] [FONT=Comic Sans MS]22" OTS "Dirty Girl"[/FONT] [FONT=Comic Sans MS]Weber Performer/Cajun Bandit "Cajun Queen"[/FONT] [FONT=Comic Sans MS][FONT=Comic Sans MS]GOSM "Bubba Q", Stovetop Smoker "Lazy Girl", ET-73[/FONT][/FONT] [B][FONT=Comic Sans MS][COLOR=navy]Avatar by NorthwestBBQ[/COLOR][/FONT][/B]

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