The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 12-12-2010, 08:25 PM   #1
Gore
Phizzy

 
Gore's Avatar
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Downloads: 0
Uploads: 0
Default So-I-don't-forget smoked salmon

I don't know about you, but I have a terrible time remembering anything, and I'm a terrible record keeper. Usually, I just search my email if I need to find anything. If I'm looking for how I cooked something, I as often as not, look at a previous post. That is what this is, a record so I don't forget. I've made smoked salmon about a dozen times in the last month and I keep forgetting stupid things. If you want some good smoked salmon, see Don Marco's post:

http://www.bbq-brethren.com/forum/sh...ghlight=salmon

This is a super tutorial. When I did it it came out a bit saltier than I liked, so I cut down on the curing time. Probably I salted a bit thicker than Don Marco. I know I rinsed really well. Also, Thirdeye is an encyclopedia:

http://playingwithfireandsmoke.blogs...-trout-or.html

So, now that I've given those two references, you can look them up, as I've got nothing I can add to that. The rest is just what I do, so I don't forget. So if you haven't left already, you're welcome to find another post that has some useful information in it.

I cannot fish and don't see wild salmon for sale too often here, so I stick with what they have at Costco. At least it doesn't stink, like the salmon at the local grocery stores. I also prefer the salmon to the steelhead, but that is my preference. It we're shy some room in the fridge or want to try them different ways, we slice these up.



The first lack of memory was the cure: 3:1, sugar:salt. For some reason, after doing this a dozen times, I could not remember that I'd been using brown sugar:



Thankfully, my wife's brain is fully equipped and she can remember. This is sprinkled somewhat liberally on the salmon, both sides:



Then wrapped in plastic. Usually we used ziplocks, but cling wrap also works if you do a good job:



We put the individual slices on plates and in the fridge, weighted down:



We've been keeping them there for about 6 hours, but could be a bit longer. Then a good rinse and a pat down. Typically we let it sit for about an hour or so.



We've been flavoring them with maple syrup and ground pepper:





But we have tried a number of other flavorings. This one I think is the new favorite, sesame oil and sesame seeds:



The smoker is brought up to about 160-200*. I also put a huge chunk of cherry wood in. That is really nice. This is not a cold smoke. I prefer cold-smoked salmon, but my wife likes it taken up to about 145*. This I also have a habit of forgetting: put the salmon on cookie racks. This makes putting them on and taking them off the smoker really easy, just lift the rack:



Usually it takes about 1.5-2.5 hours, depending on the temperature and how late it is.





Finally, we let them sit a day before eating. Normally, they're gone pretty quickly.
__________________
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.
Gore is online now   Reply With Quote


Thanks from: --->
Unread 12-12-2010, 08:35 PM   #2
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Oooh! I need to remember this one!
__________________
Crockpot Bigglesworth
Join the BBQ Brethren Throwdowns
Sole recipient of the Silverfinger and fingerlickin Awards!
3rd Degree Crockpot Ninja
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!
The Secret Squirrel Society doesn't exist - Zero Club member
bigabyte is online now   Reply With Quote


Thanks from:--->
Unread 12-12-2010, 08:41 PM   #3
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Good luck, since starting to interact with Gore, I forget all sorts of things.

That is some good looking salmon, and the sesame seed thing is your favorite?
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Thanks from:--->
Unread 12-12-2010, 08:45 PM   #4
Gore
Phizzy

 
Gore's Avatar
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Downloads: 0
Uploads: 0
Default

I really like the maple too. We typically use maple syrup we picked up in NY sold at a farmer's market. It's about twice as thick as what we get in the stores. I really like sweet though. The sesame oil (poured on then rubbed) then covered in sesame seeds also is really nice. I haven't seen that done elsewhere, but it is highly recommended. Definitely my wife's favorite. I can't decide.
__________________
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.

Last edited by Gore; 12-12-2010 at 10:21 PM..
Gore is online now   Reply With Quote


Unread 12-12-2010, 08:50 PM   #5
mmmmeat
is One Chatty Farker

 
mmmmeat's Avatar
 
Join Date: 10-21-09
Location: Sierra Vista, Arizona
Downloads: 0
Uploads: 0
Default

my email too is full of copy/paste drafts or emails i have copy/pasted and then sent to myself, and go into the recipe folder, there is also a BBQ BUDDIE's folder where the same type of thing happens such as an address put up so maybe a box of TP can be sent forth to someone partaking of Shane's brisket or somethin...of that nature
__________________
Til next time, chew carefully, and dont let your meat loaf!
GRUNTER
UG
GROGG
MY BLOG

Facebookin it!
Avatar created by i really wish i remember, but they got skillZ
mmmmeat is offline   Reply With Quote


Thanks from:--->
Unread 12-12-2010, 09:05 PM   #6
stglide
On the road to being a farker
 
Join Date: 07-23-10
Location: Charlotte NC
Downloads: 0
Uploads: 0
Default

Have you used Alder to smoke with? I remember some of the best I've ever had was in WA, smoked w/ Alder. Grant it, it was very fresh salmon, and I'm sure that plays into it as well....
__________________
[B][FONT=Comic Sans MS][COLOR=Blue][SIZE=3]Bill[/SIZE]
UDS - Ole Blue
Weber 22.5 Kettle x 2
Charbroil Quantum 5 burner
Brinkman SKD Offset w/ Mods
[/COLOR][/FONT][/B]
stglide is offline   Reply With Quote


Thanks from:--->
Unread 12-12-2010, 09:23 PM   #7
Gore
Phizzy

 
Gore's Avatar
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by stglide View Post
Have you used Alder to smoke with? I remember some of the best I've ever had was in WA, smoked w/ Alder. Grant it, it was very fresh salmon, and I'm sure that plays into it as well....
This is very common in Finland. I was given a small box smoker from some friends a couple years back, the type that everyone there has (or so I was told). My friend had to translate the directions for me and the wood used is alder. Unfortunately, finding Alder is not easy here. Went on a mission and finally found that it was the wood used by one particular company to make the shavings to line hamster cages. Yes, I bought a bag and used it for the salmon. Yep, it was good.
__________________
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.
Gore is online now   Reply With Quote


Unread 12-12-2010, 09:41 PM   #8
Wrench_H
is one Smokin' Farker

 
Wrench_H's Avatar
 
Join Date: 10-22-09
Location: Wilmington, NC
Downloads: 0
Uploads: 0
Default

Looks great Gore. My wife loves salmon, so I'll have to try these out for her. I'm a fan too, but its her favorite thing to grill or smoke. Have you been in 3 TDs...you should enter this in the virgin throwdown
__________________
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 Zero Member

Try the Throwdowns - MMMMM...tastes like liquid crystal
Wrench_H is offline   Reply With Quote


Thanks from:--->
Unread 12-12-2010, 10:39 PM   #9
Ron_L
Moderator

 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

Wow... I think you posted something really good, Gore, but that was 8 posts ago and it's getting fuzzy. It was Gore, wasn't it? I don't remember...




__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote


Thanks from:--->
Unread 12-12-2010, 10:40 PM   #10
Gore
Phizzy

 
Gore's Avatar
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Downloads: 0
Uploads: 0
Default

I can't remember entering more than a couple Anthony, so I should submit this.

I think I posted that Ron. Nice signature. Is that new?
__________________
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.
Gore is online now   Reply With Quote


Unread 12-12-2010, 11:01 PM   #11
big brother smoke
somebody shut me the fark up.


 
big brother smoke's Avatar
 
Join Date: 05-03-06
Location: Ventura, CA
Downloads: 0
Uploads: 0
Default

Nice feeesh, Gore!
__________________
Peace and Smoke,
BBS

https://www.bigpoppasmokers.com/stor...nufacturer=314

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous

"Walk with Us"
big brother smoke is offline   Reply With Quote


Thanks from:--->
Unread 12-13-2010, 02:33 AM   #12
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
Downloads: 0
Uploads: 0
Default

Mmmmm....looks tasty Gore!
Remember me!?
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote


Thanks from:--->
Unread 12-13-2010, 06:35 AM   #13
Garyclaw
Babbling Farker

 
Garyclaw's Avatar
 
Join Date: 08-05-09
Location: NE OH-IO
Downloads: 0
Uploads: 0
Default

Very nice Gore. Maple syrup and Salmon are a great match of flavors.
__________________
Gary
____________________________________

Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers,
a swinging grate over my Fire pit, Big Pig Cooker, SJS.

"Nice talkin' to ya"
Garyclaw is offline   Reply With Quote


Unread 12-13-2010, 10:05 AM   #14
B3
On the road to being a farker

 
B3's Avatar
 
Join Date: 08-31-09
Location: Columbus, OH
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by Gore View Post
We put the individual slices on plates and in the fridge, weighted down:
Great looking salmon Gore! Can I ask, what's the reason for the weight?
B3 is offline   Reply With Quote


Unread 12-13-2010, 10:14 AM   #15
Big George's BBQ
somebody shut me the fark up.


 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Downloads: 0
Uploads: 0
Default

Yum That looks awesome
Big George's BBQ is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
So-I-don-forget yet another time warm and cold smoked salmon Gore Q-talk 8 11-08-2011 06:20 AM
So-I-don't-forget(-again) smoked salmon Gore Q-talk 14 10-31-2011 09:26 AM
smoked salmon LT72884 Q-talk 12 03-16-2010 12:34 AM
Smoked Whole Salmon Lemon Lime Q-talk 8 09-09-2008 02:11 PM
smoked salmon strange Brew Q-talk 5 12-13-2006 08:59 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 12:45 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts