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Unread 07-18-2013, 07:47 PM   #1
oifmarine2003
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Default Lake Michigan Salmon

I have 2 bags of coho's from this spring I am going to smoke soon. I know how I am going to do it but my question is will it leave a fishy odor in my smoker? Should I do it in my old smoker? Please help. Thanks
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Unread 07-18-2013, 07:57 PM   #2
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Hot smoke or cold smoke? For me, cold smoking left no odor. I made thirdeyes Nova Lox. Hot smoke left a touch of lingering fishiness but it wasn't too bad.
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Unread 07-18-2013, 08:00 PM   #3
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Hot smoke or cold smoke? For me, cold smoking left no odor. I made thirdeyes Nova Lox. Hot smoke left a touch of lingering fishiness but it wasn't too bad.
I am going to hot smoke them. I have a really good recipe that I haven't made yet but I have had it when someone else made it and it was really good.
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Unread 07-18-2013, 08:05 PM   #4
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Quote:
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Hot smoke or cold smoke? For me, cold smoking left no odor. I made thirdeyes Nova Lox. Hot smoke left a touch of lingering fishiness but it wasn't too bad.
How long did it take to get rid of the fishiness?
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Unread 07-18-2013, 10:12 PM   #5
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I don't take the chance. Dedicated fish smoker is the best way to go. One thing I do know that those waukegan area cohos smoke up good.
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Unread 07-19-2013, 12:27 AM   #6
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Quote:
Originally Posted by oifmarine2003 View Post
I am going to hot smoke them. I have a really good recipe that I haven't made yet but I have had it when someone else made it and it was really good.
Care to share?
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Unread 07-19-2013, 04:36 AM   #7
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It's been a few years but that's exactly what I smoked in my old chargriler and it did leave a fishy odor for quite awhile. Had an old ECB laying around that I used the next couple times till I threw it away.
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Unread 07-19-2013, 04:45 AM   #8
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It didn't last very long in my drum....think I did a chicken in it the next cook and was definitly gone then.
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Unread 07-19-2013, 06:07 AM   #9
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Quote:
Originally Posted by oifmarine2003 View Post
How long did it take to get rid of the fishiness?
Quote:
Originally Posted by Garyclaw View Post
It didn't last very long in my drum....think I did a chicken in it the next cook and was definitly gone then.
Just a cook or two for me as well.
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Unread 07-19-2013, 06:36 AM   #10
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Quote:
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Care to share?
Yeah, I will share it when I do the cook. Hopefully this weekend!
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Unread 07-19-2013, 11:12 AM   #11
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Sounds like you may be new to fish smoking? If so, let me offer this advice... when you remove from your brine make sure you rinse the fish with cold water and let it dry on a rack for 1-2 hours to form the pellicle. This sticky crust like substance is important to keeping your fish moist. The other key factor in keeping the fish moist is not to overcook it. I pull the fish when it hits about 145 f. I would also suggest using hickory with some cherry wood as your fruit wood. Best of Luck!! I look forward to the pics!!
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Unread 07-19-2013, 01:31 PM   #12
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As long as you don't overcook the fish you shouldn't end up with a fishy smell in your cooker.
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Unread 07-19-2013, 01:43 PM   #13
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Quote:
Originally Posted by TroyA65 View Post
Sounds like you may be new to fish smoking? If so, let me offer this advice... when you remove from your brine make sure you rinse the fish with cold water and let it dry on a rack for 1-2 hours to form the pellicle. This sticky crust like substance is important to keeping your fish moist. The other key factor in keeping the fish moist is not to overcook it. I pull the fish when it hits about 145 f. I would also suggest using hickory with some cherry wood as your fruit wood. Best of Luck!! I look forward to the pics!!
To help get the pellicle to form, light air flow is very helpful. I put a fan on one end of the counter, on low so that it blows above the fish. Helps get that all important film to form.

I don't know about Atlantic Salmon, but hickory would be way too strong for Pacific Salmon. IMO, Alder is the only way to go.

Looking forward to seeing how yours turns out. :)
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Unread 07-19-2013, 01:45 PM   #14
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Lake Michigan salmon is very lean
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Unread 07-19-2013, 01:53 PM   #15
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http://en.wikipedia.org/wiki/Ontario_Minamata_disease

My friends told me the best way to get rid of this condition is to stand the whole fish head down in the freezer, then after a while cut the heads off...

Sorry, if you don't get the joke, it was really really bad. ban me if you'd like.
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