Smoked Salmon Pron...From fish to "delish"

[rlt]

I have been a member for a while. I have been in awe of the level of skill that the folks on this forum possess. So much so in fact that I haven't posted anything on my own EVER. I have replied on some posts here and there where I though my opinion might be of use, but I have never endeavored to start my own thread. So, This is that time. I live in Alaska, and it being the summer time and all, the salmon are running. This means that I have access to as much salmon as I want to catch. I know for some of you this would be a dream come true. So, I thought I would post a full on smoked salmon pronfest. This is how I do it, and just like every thing else in life, there are hundreds of other acceptable methods to end up with a tasty end product. This is my go to method and it is delicious. The other day a friend of mine and I got a wild hair and went down to the Kenai river to catch some red salmon. We limited out in about three hours, which there, you can keep six red salmon a day. Then the fun begins.

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This is all of the salmon

http://www.bbq-brethren.com/forum/attachment.php?attachmentid=68189&stc=1&d=1343118572
This is the biggest of the day, about 17 pounds or so

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Half of all the meat (I split it with my buddy)

http://www.bbq-brethren.com/forum/attachment.php?attachmentid=68194&stc=1&d=1343118572
Rinsed and trimmed

http://www.bbq-brethren.com/forum/attachment.php?attachmentid=68193&stc=1&d=1343118572
Tools of the trade (a filet knife to trim the meat up and needle nose pliers to pull the pin bones)

http://www.bbq-brethren.com/forum/attachment.php?attachmentid=68192&stc=1&d=1343118572
The white things on the top of the filet are pin bones. I always pull those before I cook the fish. I think it makes for a better product.

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The filet with no pin bones

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The meat is in its tasty bath water

Here is my Brine recipe which is taken from the naked whiz website.

1/3 cup sugar (or 1/2 cup brown sugar)
1/4 cup non-iodized salt
2 cups soy sauce
1 cup water
1/2 t. onion powder
1/2 t. garlic powder
1/2 t. pepper
1/2 t. Tabasco sauce
1 cup dry white wine

You have to do some math and make enough to cover your fish. I generally double the recipe. This batch is about 20 pounds of fish. Just to give you guys an idea.

It will sit for 12-24 hours in here depending on how froggy Im feeling. Then it will be onto the BGE for a little smoky love. I will post more pics as the situation develops in the next few days. Cheers.

[Phrasty]

Awesome looking fish! Looks like a mighty good time... :clap:

Cheers

[Skidder]

Very good post thanks. Been to Alaska twice and you can't beat the fishing.

[certified106]

Am I the only one unable to see the photos???? Dang it I wanted to see this one it's killing me!:sad::mad:

[Twelvegaugepump]

Can't see pics either.

[MisterChrister]

Am I the only one unable to see the photos???? Dang it I wanted to see this one it's killing me!:sad::mad:

I can't either but I'm on my phone. Are you?

[certified106]

I can't either but I'm on my phone. Are you?

Nope, I'm at work and working hard....Can't you tell, lol

[Jack of Spades]

I don't see nuttin'!!

[MS2SB]

Looks like a double post. The original has the photos:
http://www.bbq-brethren.com/forum/showthread.php?t=139696

[rlt]

Yeah sorry guys, somehow I managed to delete the photos from this one, so I reposted it. I hope I didn't confuse everyone too much.

[colonel00]

Nice haul. I will be up there in 3 weeks to catch some fish and chase some caribou around.