Final Smoked Salmon with recipe, instructions, and Qview

[Bearcarver]

Ok just a quick follow up. Followed Bear's initial post recipe and process. I did hit snooze one to many times and ended up going 7 hours in the brine. Happy to report all is good. I just love the flavor of this smoked Salmon. Jeff above, your in for a treat!!! Mine came out of the smoker at midnight last night, cooled some then in to zip lock bags and in the fridge over night. (I expect to eat it all today and tomorrow so no vac pac) Son just got home this am and we sampled some this afternoon. We devoured two pieces sampling. Just too hard not to keep eating. Family will be happy tonight. Merry Christmas !!!!
 

That's Great, Jeff !!!

I'm glad you like it !!

I think you'll like it even more when it's cold---I do.

And Thanks for the Points!

Bear

 it turned out good. A little on the salty side, but I like it. The smoke ended up taking 4 hours. I went low and slow for more smoke flavor. Used cherry pellets in the amnps. Overall I am pleased.

Thanks Ol Smoky!!

I'm glad you like it !!

You have to be careful how long you brine it (by thickness), but it may taste less salty after a day or so in the fridge.

Bear

 

[lathrop]

I have used Bears cold smoking procedures for several years. With good results. In 1 case I used the salmon smoking steps to smoke salmon for a fundraiser. IN  Port Townsend Wa. using wild troll caught fish. I added a minimal amount of pink Salt because there were for a lot of people in a public melieu .  The results got multiple comments to the effect.. "This is the best smoked salmon I ever ate"  The stepped smoking really works well. 

 

[Bearcarver]

 
I have used Bears cold smoking procedures for several years. With good results. In 1 case I used the salmon smoking steps to smoke salmon for a fundraiser. IN  Port Townsend Wa. using wild troll caught fish. I added a minimal amount of pink Salt because there were for a lot of people in a public melieu .  The results got multiple comments to the effect.. "This is the best smoked salmon I ever ate"  The stepped smoking really works well. 

Thanks Lathrop!!

I'm real glad you're happy with the results!!

Thank You for the Report !!

Bear

 

[smokey123]

Just finished and tasted my very first batch, brined and smoked according to your recipe. The result is better than all my own attempts in the past five years. Thank you so much Bearcarver!

Patrick

Some pictures (could not upload through Tapatalk):

 

[gary s]

Great job,  Looks mighty tasty to me   

Gary

 

[Bearcarver]

Yup---Looks Mighty Tasty, Smokey!!

Glad you like my method!!

Bear

 

[Bearcarver]

 
Great job,  Looks mighty tasty to me   

Gary

You gotta bag some of those Texas Salmon!!!

Bear

 

[gary s]

 
You gotta bag some of those Texas Salmon!!!

Bear

I have a funny story about that, I have ti send to you

Gary

 

[craig2387]

Decided I can't keep torturing myself looking through this thread.  Time to make it for myself.  Bear, thank you for sharing your recipes. 

 

[Bearcarver]

 
Decided I can't keep torturing myself looking through this thread.  Time to make it for myself.  Bear, thank you for sharing your recipes. 

Thank You Craig!!

And Thanks for the Points!

Bear

 

[gary s]

Making this again tonight, Wish I could give you another point !!     Some Tasty Stuff 

Gary

 

[Bearcarver]

 
Making this again tonight, Wish I could give you another point !!     Some Tasty Stuff 

Gary

Thanks Gary!!

Just enjoy again!!

Bear

 

[3montes]

Didn't read the entire thread but did any of your experiments include a dry brine Bear? I personally cannot stand salmon no matter what you do to it. But everyone I know brings it to me to smoke. I dry brine it in brown sugar and kosher along with some other spices. Brine it overnight at least. Rinse well and let it sit out to form the pellicle.

Then onto the smoker at a low temp 120 or 130 using oak and apple wood in the stick burner. Once it's firm to the touch it's done!

Everyone says it's the best they ever had and have since stopped taking it to retail smokehouses who did it for them previously.

I have never tried it I can't even get past the smell!!

 

[Bearcarver]

 
Didn't read the entire thread but did any of your experiments include a dry brine Bear? I personally cannot stand salmon no matter what you do to it. But everyone I know brings it to me to smoke. I dry brine it in brown sugar and kosher along with some other spices. Brine it overnight at least. Rinse well and let it sit out to form the pellicle.

Then onto the smoker at a low temp 120 or 130 using oak and apple wood in the stick burner. Once it's firm to the touch it's done!

Everyone says it's the best they ever had and have since stopped taking it to retail smokehouses who did it for them previously.

I have never tried it I can't even get past the smell!!

Thanks Montes!!

My experiments were all variations of the wet brine, among other things, but none were Dry Brined.

If my Son ever gets me some more Salmon from NY, I want to try that kind of thing, as I have already saved some info to try. Around here, it's just too expensive to buy!!

Bear

 

[krusmoke]

I'm doing my first ever fish smoke today with steelhead trout and am brining using your recipe right now! I can't wait!!

 

[Bearcarver]

 
I'm doing my first ever fish smoke today with steelhead trout and am brining using your recipe right now! I can't wait!!

That's Great !!

Hope you enjoy it !!

Bear

 

[hakamo0o]

I think I am going to give it a try

 

[Bearcarver]

 
I think I am going to give it a try

That's Great !!

Just give me a yell (PM) if you run into a question. That way I won't miss the question.

And Thank You for the Points!!

BTW: What kind of fish will you be smoking??

Bear

 

[hakamo0o]

 
That's Great !!

Just give me a yell (PM) if you run into a question. That way I won't miss the question.

And Thank You for the Points!!

BTW: What kind of fish will you be smoking??

Bear

Thank you, I am going to search for Salmon fillet. I think they will be a good start.

 

[krusmoke]

Sorry I didn't get back here right away, but man, that was amazing! I probably brined it too long as it was a bit too salty, but everything else was just sublime! I will try again soon brining for less time.