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View Full Version : Need some Salmon smokin' advice please


Conlan
05-19-2014, 09:58 PM
I tried the "search" function but was denied

Need some ideas on time, temp and brine recipes, also how long to brine.

Thanks

Wampus
05-19-2014, 10:09 PM
Not sure if you're looking for hot or cold smoked salmon, but I've done those one many times. It's a hot smoked salmon with a 4 hour dry cure.

http://www.bbq-brethren.com/forum/showthread.php?t=105113


If you're looking for a cold smoked recipe, I'd HIGHLY recommend Thirdeye's Nova Lox. I did that recipe for Christmas and it was un-farking-real. I honestly could not have imagined it would be as good as it was. Here's that recipe:

http://www.bbq-brethren.com/forum/showthread.php?t=105113

Ron_L
05-19-2014, 10:14 PM
I tried the "search" function but was denied

Need some ideas on time, temp and brine recipes, also how long to brine.

Thanks

Here is our FAQ...

http://www.bbq-brethren.com/forum/faq.php

There is a Google search near the bottom of the page that searches just this site.

qman
05-19-2014, 10:21 PM
Not sure if you're looking for hot or cold smoked salmon, but I've done those one many times. It's a hot smoked salmon with a 4 hour dry cure.

http://www.bbq-brethren.com/forum/showthread.php?t=105113


If you're looking for a cold smoked recipe, I'd HIGHLY recommend Thirdeye's Nova Lox. I did that recipe for Christmas and it was un-farking-real. I honestly could not have imagined it would be as good as it was. Here's that recipe:

http://www.bbq-brethren.com/forum/showthread.php?t=105113

The dry cure here will also work without the marinade. I have done this, or a similar one many times. Personally, I like to leave the skin on while cooking, it makes handling the fish easier, and comes off with no problem when fish is done. You do have to watch for the "ooze" for doneness, but mine usually take about an hour at 225 for a thick side of salmon.

jjrkegler
05-19-2014, 11:04 PM
Here's a thread where I posted my process for brining and smoking fish:

http://www.bbq-brethren.com/forum/showthread.php?t=187403

In a nutshell: water and salt until egg floats then double water, soak filets overnight, add seasonings as desired, smoke at 250 till filets flake (2-3 hours for larger filets).

OS
05-19-2014, 11:08 PM
https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-frc3/t1.0-9/1487349_618846641509370_687233052_n.jpg


Did you get it figured out?

If not PM me, i will explain my method.

cameraman
05-19-2014, 11:15 PM
can you vacusuck and freeze that?

OS
05-19-2014, 11:23 PM
can you vacusuck and freeze that?


Not sure what vacusuck is. But if you mean vacuum seal...yes. And i do have some in the freezer and it eats plenty well when thawed.

delarob
05-20-2014, 10:00 AM
I like to finish my salmon off with a heated Appleton Estates rum and honey mix in a spray bottle. Spritz a copuple times over the last hour

THoey1963
05-20-2014, 05:57 PM
Depending on how fancy you want it, Cowgirl did a wonderful looking stuffed salmon:

http://www.bbq-brethren.com/forum/showthread.php?t=183198

She did it several ways. Just search for "cowgirl salmon". I can't seem to find the salmon I smoked, but it was pretty basic...

Teleking
05-20-2014, 07:11 PM
Not sure if you're looking for hot or cold smoked salmon, but I've done those one many times. It's a hot smoked salmon with a 4 hour dry cure.

http://www.bbq-brethren.com/forum/showthread.php?t=105113


If you're looking for a cold smoked recipe, I'd HIGHLY recommend Thirdeye's Nova Lox. I did that recipe for Christmas and it was un-farking-real. I honestly could not have imagined it would be as good as it was. Here's that recipe:

http://www.bbq-brethren.com/forum/showthread.php?t=105113

That recipe is definitely not LOX nor is it cold smoked. ???

JamieK
05-20-2014, 07:27 PM
can you vacusuck and freeze that?

That is what I do to the majority of my smoked salmon.

JamieK
05-20-2014, 07:52 PM
I tried the "search" function but was denied

Need some ideas on time, temp and brine recipes, also how long to brine.

Thanks

Hey Conlan,

I catch quite a bit of Salmon each Summer, and end up smoking a lot of it for later consumtion, my method produces similar smoked salmon to OS's pics above, and I then vacum seal and freeze.

Make sure that all your fish is trimmed to a similar size, so it will cook at the same rate. I have found that by leaving the skin on creates a moister finished product, but it depends on the type of salmon and size. For example for Pinks, Sockeye and Smaller Coho I leave skin on and smoke in whole or cut in half fillets, and for big Coho or Chinook, remove skin and slice fillets into 1 inch strips, as whole fillets will take for ever to smoke.

I do a dry brine of a 1kg of Brown/Demera Sugar to 1 cup of Course Salt, I then add a bunch of Spices to taste which always varies and I never measure(usually just a few dashes), but usually include Garlic Powder, Onion Powder, Chili Powder, Cumin, Maple Sugar, Black Pepper, or any thing I am feeling at the moment. I use to add maple syrup pr honey to the brine, but I have now found I get more flavor with it galzed on after the smoke, but can be add to save the glazing step later. I then let it brine for a Minimum 8hrs up to 24hrs.

I then wash brine of the fish pat dry with paper towels and let dry on the wire racks until they are tacky to touch, about 2hrs.

I then smoke in my Electric Big Chief Smoker only using 3 pans of mixed Cherry and Apple Chips (ends up being about 2.5hrs of smoke) and then leave in the Smoker without smoke to cook until firm, 6-8hrs total. I find my Big Chief cooks at about 180F. Once out of the smoker I glaze with Good Quality Canadian Maple Syrup while still on the racks, and is ready to eat in about an hour.

I haven't documented an actual Smoked Salmon session, as I wasn't Brethen last Summer, but will make sure I do a detailed write-up with PRoN this Summer.

I have tried lots of different kinds of Wet and Dry Brines and the simple ratio of 1kg Brown Sugar to 1 cup of Course Salt plus whatever spices makes it way in has been my favorite. Feel free to ask me any questions about smoking salmon, anytime.

bbq.tom
05-20-2014, 09:41 PM
I'd suggest seeing if any Georgia brethren on here can provide a recipe, since Salmon is apparently a Georgia BBQ staple.

Conlan
05-24-2014, 12:17 PM
...Thanks for all the advice...I was looking for a wet cure, but after reading the replies, have chosen a dry cure to try out.
I'll post pRon if possible :)

josh_wsp
05-24-2014, 04:53 PM
I tried the "search" function but was denied

Need some ideas on time, temp and brine recipes, also how long to brine.

Thanks

I don't brine...maybe I should, though

Paint with olive oil. Liberally apply salt, pepper, and brown sugar.

Smoke at 225 w/ mild fruit wood.

ENJOY

cameraman
05-24-2014, 06:04 PM
Are there any issues with salmon small staying in the pit? I have a wsm and don't want salmony ribs.