Big day smoking Salmon

Discussion in 'Fish' started by cmayna, Jul 22, 2012.

  1. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Yesterday spent the day smoking 15# of king salmon that the Mrs recently caught. Used the basic dark brown sugar / non iodized salt dry mix along with 20 crushed cloves of fresh garlic. After brining over night and it had air dried for a couple hours, I. Lightly brushed with honey followed with a light sprinkle of course pepper.

    Then into the big chief it went. Smoked for almost 3 hours until the internal temp hit 145 degrees. My wife's fishing buddies have gone crazy over this stuff whenever she brings some on her fishing excursions.

    Air drying before:

    Being loaded:

    Cooling off afterwards:

    TapaYakin' from my iPhone
    Last edited: Aug 26, 2012
  2. bryce

    bryce Smoking Fanatic

    Looks awesome. 3 hours seems like the magic number for salmon. Do you prefer a dry rub or did you go with dry due to the sheer amount of salmon? We're going to smoke some salmon on Wednesday. Sure wish my smoker could hole 15 lbs worth! Soon....[​IMG]
  3. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    I went with a dry mix only because it's the only type of brine mix I'm use to using.  Someday I hope to experiment outside the dry box.
  4. fishwrestler

    fishwrestler Smoking Fanatic Staff Member Moderator OTBS Member

  5. bryce

    bryce Smoking Fanatic

    i've only smoked salmon 4 x now. First 3 were dry brine, 4th was overnight wet brine. I think i like wet the best.
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That is a nice load of Salmon! Since you have so much you and the Mrs.' might enjoy these recipes for a change of pace...

    Give this a try....Good stuff!...JJ

    Gingered Smoked Salmon Spread

    1Lb Cream Cheese...Room Temp

    1/2C Mayonnaise

    1/4C Sour Cream

    1Tbs Soy Sauce

    1tsp Hot Sauce...Sriracha (Asian) or other

    1/4tsp Black Pepper

    1Lb Smoked Salmon...or other Smoked Fish, Flaked

    1/4C Chopped Crystalized Ginger

    1/4C Chopped Scallion

    Process the first 6 ingredients until smooth...

    For Fine Spread...add remaining and Pulse to desire consistency...

    For Chunky Spread...Fold in remaining with a spatula...

    For a Change of Pace!

    Substitute... Ginger and Scallons with...

    1/4C Chopped Fresh Dill

    2T Chopped Capers

    2T Chopped Fresh Chives
  7. thoseguys26

    thoseguys26 Master of the Pit

    Nice Load of Sal's!

    Try JJ's recipes even if you don't like a couple of the ingredients just omit them and use his recipe as a base/starter and add what you like. Good stuff.
  8. Nice! Smoked salmon is one of my favorites! Great job!
  9. wtipton

    wtipton Fire Starter

    I have a question Cmayna, What temp did you hold your smoker at? and what type of wood/pellets did you use?



    P.S. Next time you smoke salmon I want to come over they look wonderful!!!!!
  10. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Funny that you ask that question for my biggest battle has been to keep the smoker temp at the low 200's. The heating element in my big chief is rated at 450 watts. The frst time i had no problem getting up to 225.

    More recently i would be happy if it got above 200. Thus why yesterday I replaced the element with an adjustable 1000w hot plate element.

    And yes today I am smoking more salmon. Stay tuned for a new post.

    Wood? Mostly have been using the good ole little chief's apple and cherry wood chips. Am currently experimenting with the infamois A-Maze-N smoker and sawdust.

    TapaYakin' from my iPhone
    Last edited: Aug 26, 2012
  11. wtipton

    wtipton Fire Starter

    [​IMG]More salmon... I am jealous. I have been looking at the a-maze-n smoker and sawdust also, but as a way to add the smoke while using charcoal as a heat source. Let us know if it works.


Share This Page