Final Smoked Salmon with recipe, instructions, and Qview

[Bearcarver]

 
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.

Yup---If you use my Brine, you should brine it for 6 hours if it's more than 1/2" Thick, and 4 hours if it's less than 1/2" Thick.

I'm glad you liked it anyway!!

Let me know how your next one comes out.

Bear

 

[gary s]

Back Again   Love this one

Gary

 

[Bearcarver]

 
Back Again   Love this one

Gary

Thank You Gary!!

Bear

 

[sflcowboy78]

Bearcarver, 

This is a great recipe. I have made it several times now and even though the wife still does not like salmon everyone else does. I have a hard time keeping this in stock. Thank you again. 

 

[Bearcarver]

 
Bearcarver, 

This is a great recipe. I have made it several times now and even though the wife still does not like salmon everyone else does. I have a hard time keeping this in stock. Thank you again. 

Thank You Mike!!

I'm always glad to hear from Happy Users of my Step by Steps!! 

I Appreciate it.

Bear

 

[navier]

Hello Bear
Going on a walleye charter Wednesday, they are limiting out in 3 hours. After this we are going for silver bass, no limit on detroit river for Canada so he said to plan on a 100 or so.
My question for you. Do you think this recipe would work well for bass?
Brine time would probably be drastically reduced. This will be a first for me, never fished, never smoked fish.
Advice is appreciated
Brian

 

[Bearcarver]

Hello Bear
Going on a walleye charter Wednesday, they are limiting out in 3 hours. After this we are going for silver bass, no limit on detroit river for Canada so he said to plan on a 100 or so.
My question for you. Do you think this recipe would work well for bass?
Brine time would probably be drastically reduced. This will be a first for me, never fished, never smoked fish.
Advice is appreciated
Brian

Certainly wouldn't hurt to try it.

I've done Yellow Perch, and Ocean Striped Bass, and they were fine.

Walleye is just an extra big Yellow Perch when it comes to eating.

Just go by the Thickness for the length of time brining, if you use my brine, like I noted in my Post #1.

Best of Luck to you,

Bear

 

[navier]

Bass is in the smoker,
didn't use your exact brine

Ingredients: For eight pounds of salmon, trout, sturgeon or other fish

• 8 to 10 pounds fillets, skin on, rinsed, patted dry, cut into small pieces. A good size is about 3″ x 6″, but smaller or slightly larger is fine. Small trout can be cleaned and smoked whole.
• 8 cups water
• 2 cups soy sauce (Kikkoman is our favorite)
• 1 1/2 cups brown sugar
• 1/2 cup sea salt or kosher salt (Do not use iodized salt. It will impart an unpleasant flavor.)
• 1 1/2 tbsp granulated garlic
• 1 tbsp ginger

this is what I used, had roughly 4 pounds so I used half, brined overnight, hopefully it wasn't too long. Forgot to tinse them when they came out of the brine. Having a bad feeling they will be salty.
Using your smoking protocol though.
dried for an half hour at 100, put smoke on them for an hour, now at the 120 degree for half hour.
will let you know end results and hopefully have finished product that is edible.
If not pets will love it

 

[Bearcarver]

Thanks Navier!!

Hoping yours won't be too salty.

Your salt ingredients are close to mine, but overnight might be too long.

And Thanks for the Points.

Bear

 

[gary s]

OK due to being one handed for another week or two, I decided since if would be way to hard for me to do a full blown smoke, something easy

Bear's Salmon    I will use his brine but just grill it this evening.

Gary

 

[Bearcarver]

 
OK due to being one handed for another week or two, I decided since if would be way to hard for me to do a full blown smoke, something easy

Bear's Salmon    I will use his brine but just grill it this evening.

Gary

That's Great Gary!!

I'm glad you like it !!

Bear

 

[gary s]

 
That's Great Gary!!

I'm glad you like it !!

Bear

You know I do, this one I  make all the time     Good stuff

Gary

 

[gary s]

Hey, the only thing I forgot to mention was  "Try this one out"  You will love it

Gary

 

[navier]

My update.
I put the bass in the smoker. Unfortunately that is when a storm decided to pass through. 6 hydro poles got knocked down, lost power for 6 hours. Bass was sitting out in 80 degree temps for all that time. Didn.t feel safe so I tossed them all. Guess this will have to wait for another time.
Thanks Bear for time and advice though. It was appreciatee.
Brian

 

[Bearcarver]

My update.
I put the bass in the smoker. Unfortunately that is when a storm decided to pass through. 6 hydro poles got knocked down, lost power for 6 hours. Bass was sitting out in 80 degree temps for all that time. Didn.t feel safe so I tossed them all. Guess this will have to wait for another time.
Thanks Bear for time and advice though. It was appreciatee.
Brian

Oh No!!!

That Stinks!!!

Shame you couldn't get them in ice quick, but you were probably scurrying around doing other things with the power out for 6 hours.

Like we always said after losing a Ball-game----"We'll get the next one!!"

Bear

 

[bbqcasa]

Thank you Bear Carver!

 

[Bearcarver]

 
Thank you Bear Carver!

Glad to help!!

Thanks,

Bear

 

[pilch]

Well Mr Bear I have just done my first smoked fish (mackerel) and was able to eat the results.

For some strange reason I didn't think to look at your SxS page and picked up bits and pieces of info from all over the place. Outside of the brine you mixed I operated on a similar process and manages to produce something eatable, but a bit on the dry side.

Now can you tell me if your process will work for all fish, mackerel in particular?

Will be trying the Bear way next time around.

Cheers from Down Under.

 

[Bearcarver]

 
Well Mr Bear I have just done my first smoked fish (mackerel) and was able to eat the results.

For some strange reason I didn't think to look at your SxS page and picked up bits and pieces of info from all over the place. Outside of the brine you mixed I operated on a similar process and manages to produce something eatable, but a bit on the dry side.

Now can you tell me if your process will work for all fish, mackerel in particular?

Will be trying the Bear way next time around.

Cheers from Down Under.

Howdy Pilch!!

My Brine & process should work on any fish, as long as you pay attention to my notes on using the thickness of the fish pieces to tell you how long to brine with my brine mix.

I've used it on Salmon, Tuna, Trout, Bass, Striped Bass, Perch, and Bluegills, and they all came out Great.

Bear

 

[tjdcorona]

Thanks for the info - Im smoking mine and its yet to hit 130 after 2-1/2 hrs........I think im ok based on what youre saying.....