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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 11-24-2013, 06:32 PM   #1
GSXR883
Knows what a fatty is.
 
Join Date: 10-28-13
Location: Wonder Lake, Il
Default 16 degrees outside... (pron)

Almost 200 degrees in the smokehouse. I did my first batch of smoked salmon on Saturday. It was a pleasant 16 degrees here in Northern Illinois, no issues for the smoke house.

Two salmon fillets, one peppered and one plain. Just over 3lbs. Both brined for 30 minutes in a salt water bath (1 cup kosher salt to 7 cups water), paper towel dried and left to dry a little more to form a pellicule.

I smoked them with alder wood for about 2 and half hours around 175 and then 200 for the last 30-40 minutes.

The salmon turned out good, I was hoping for more smoke flavor, but still really good. It will be eaten, next time more alder and maybe some cherry.
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Old 11-24-2013, 06:35 PM   #2
Meat Burner
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oh man, that looks great!!!!
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Old 11-24-2013, 07:10 PM   #3
HankB
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Join Date: 01-16-12
Location: Winfield, IL
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Looks great! Never let the chill stop your plans!

Judging by your handle, you might appreciate my activity today. Our (CRBMW) frostbite ride was scheduled for today. Temperature was in the single digits when I left the house this morning. Praise the lord for heated gear and heated grips!
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Old 11-24-2013, 08:17 PM   #4
GSXR883
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Join Date: 10-28-13
Location: Wonder Lake, Il
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Frostbite ride indeed. I don't have heated gear or grips. I'm still hoping to get my BMW motorcycle someday, but I keep spending money on food to smoke!
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Old 11-25-2013, 05:54 AM   #5
Diesel Dave
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Location: In the woods
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Looks like you really nailed it
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Old 11-25-2013, 06:31 AM   #6
sliding_billy
somebody shut me the fark up.

 
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Great looking smoke.
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