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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 03-13-2011, 05:16 PM   #1
Miguels244
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Default Salmon...

Greetings...
It's been a while, I got my smoker sealed up and sorted out...
that said, I have done some pork butts with great success.

Next up salmon, I have two fillets, one herbed with dill, ginger garlic and oregano, the other with apricot, soysauce, ginger.

Dry salted for a few hours, I will be smoking with apple wood.

pictures later.
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Unread 03-13-2011, 05:32 PM   #2
Capozzoli
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Sounds delicious, but I like my smoked salmon unfettered with salt only. Well, maybe a little black pepper.

Cant wait to see the pics.
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Unread 03-13-2011, 08:09 PM   #3
Miguels244
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hunh
Turned out salty, I did the dry kosher salt thing for 1 hour, rinsed and patted dry. Still really good.
I wonder what I did wrong with my salting, and if I really need to salt and cure the fish.
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Unread 03-13-2011, 08:51 PM   #4
Capozzoli
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Looks nice.

No, you do not have to cure it if you are hot smoking.

Salmon will drink up a lot of salt fast sitting with a dry cure. Thats why a lot of pople mix sugar and salt for the cure.

Cold smoking usually needs a cure. That you will want to cure cause it will be sitting under 100 degrees for a long amount of time. Curing a weighting will also remove a good deal of moisture so you get a more dense finished product that will be easy to slice thin.
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Unread 03-13-2011, 09:02 PM   #5
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I have tried salting, brining and it always comes out too salty! Never again. Salmon doesn't need much to make it fantastic
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Unread 03-13-2011, 10:43 PM   #6
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Nope. Season it and go!
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Unread 03-13-2011, 10:50 PM   #7
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Best salmon I've ever done was with a dry cure of salt AND sugar (and various other spices). Never done one with an all salt dry cure. Seems like it would take a lot of the salt though. Guess that means I'm with Cap on this one.
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Unread 03-13-2011, 11:58 PM   #8
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Quote:
Originally Posted by Arlin_MacRae View Post
Nope. Season it and go!
What Arlin said.
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