Sunday PM Salmon

smoke83340

Smoke Blower

Original poster

Oct 14, 2012

98

15

Wilsonville, OR

• May 3, 2015

• #1

I haven't posted anything in awhile. Sockeye salmon, brined for an hour or so. Olive oil, lavander, pepper, rosemary, a bit of brown sugar. I'll smoke it about 2+ hours at 190 in my MES 30...
Here is the "before"

image.jpg

• smoke83340
• May 3, 2015

 

Last edited: May 3, 2015

cmayna

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Jun 23, 2012

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SF Bay Area, CA

• May 3, 2015

• #2

Very interesting.  Have you done this recipe before?   Do you let it form a pellicle before going into the smoker?  What wood flavor are you using?  

Have fun.

 

smoke83340

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Oct 14, 2012

98

15

Wilsonville, OR

• May 10, 2015

• #3

Sorry not to reply sooner Cmayna.   I'm not sure how to form a pellicle.  I rub the fish top and bottom with olive oil before putting the rub on.

I have found that simpler is better with smoking fish.  I always use a bit of black pepper, and this one with rosemary and lavender came out really nicely. 

I'd be interested in hearing about your methods.

Adam

 

dirtsailor2003

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Oct 4, 2012

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Bend Oregon

• May 10, 2015

• #4

Salmon really needs no additional oil added.

Forming the pellicle happens after you brine your fish, rinse it, then air dry it prior to smoking. The air drying forms a sticky surface over the fish. Then you season and smoke.

 

gary s

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• May 10, 2015

• #5

Nice Fish

Gary

 

cmayna

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• May 10, 2015

• #6

dirtsailor2003 said:

Salmon really needs no additional oil added.

Forming the pellicle happens after you brine your fish, rinse it, then air dry it prior to smoking. The air drying forms a sticky surface over the fish. Then you season and smoke.

Click to expand...

Yup Yup, Just as he says.

 

driedstick

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• May 21, 2015

• #7

Well?? How did it turn out??

DS