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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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Old 10-07-2011, 02:31 PM   #1
Randbo
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Join Date: 06-06-11
Location: Brookings Oregon
Default Smoked Salmon, Old School Style!!! pron!

I have been hoping for one of my friends to catch a salmon this year. I live on the southern Oregon coast and the salmon are a bit rare down here and the season to catch them and all of the rules, would confuse a professor!!
So I scored yesterday and had 18 pounds of fillets delivered to my door. SWEET!!!!! So I got out the old family receipe form my neighbors dad, Spud. Here it is
2 cups light brown sugar
3/4 cup salt
1/4 teaspoon garlic powder
This will make 10 to 15 pounds of fish

You sprinkle it on the fish and layer it in a plastic container. Let it marinate over night.







Here it is the next morning


Then it gets a triple rinse if you like it salty 4 if you don't want salty and onto the smoker rack where it sat in the house for 45 minutes to glaze.
Then I put it in the smoker.



Here is the fire I started with. I plan to smoke it around 160 until it is done which should be between 6 to 8 hours. The smoker has already made one jump above 160 to 175 and I knew it would happen so I am just playing with the amount of charcoal and smoke wood. I am using alder for the smoke. Here is a shot of the firebox.


I will update you when it is done with finished photos.

Ok here is how it cruised along this afternoon



The last couple of hours I have added nothing but alder wood.



The thinner meat is done at this point. I am not going to be hungry for dinner tonight as this is very tasty sampling..





I think the thicker meat is not to far behind will post it when it is done. I wish you all could smell this let alone taste it!!

Here is the last picture. I am very happy with the results. Most of it will get vac packed and frozen for special occasions which only makes the smoke penetrate deeper into the meat kinda like chili the second day. Thanks for looking!!!

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Last edited by Randbo; 10-07-2011 at 07:47 PM.. Reason: update progress on smoke
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Old 10-07-2011, 02:34 PM   #2
Redhot
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Location: Memphis, TN
Default

Ooooh, can't wait to see the pix of them done!
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Old 10-07-2011, 02:36 PM   #3
Divemaster
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Location: North Side of Chicago Illinois
Default

Looks good so far!
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Old 10-07-2011, 02:37 PM   #4
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Nice, we love smoked salmon.
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Old 10-07-2011, 02:42 PM   #5
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I'm all eyes.
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Old 10-07-2011, 02:44 PM   #6
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Get in my belly!
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Old 10-07-2011, 03:00 PM   #7
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Old 10-07-2011, 04:29 PM   #8
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That is a smoker full of great lookin' salmon!
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Old 10-07-2011, 04:59 PM   #9
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I update the first post. Boy it is good!!!
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Old 10-07-2011, 05:10 PM   #10
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Very nice. Love the color!!!
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Old 10-07-2011, 05:19 PM   #11
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Looks great, I've got a couple to smoke this weekend..



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