Final Smoked Salmon with recipe, instructions, and Qview

[baydoe]

Does it matter how much Salman you use in the brine? or just as long as it is all covered it does not matter the weight?

 

[Bearcarver]

 

[Bearcarver]

 
Does it matter how much Salman you use in the brine? or just as long as it is all covered it does not matter the weight?

As long as the percentages are the same as mine---You can make more or less if you want.

Then as long as it all stays submerged the whole time. Weight doesn't matter.

Bear

 

[Bearcarver]

 
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.....

Sorry I missed this, TJ.

Hope it turned out Great for you!!

Bear

 

[tjdcorona]

Bear - it turned out ok ----- could've been better.

I think that the stuffing created a "cold" cook - that the cold stuffing cooled the meat, while some of it dried out. Im not too sure If Ill do this again, but the salmon was AWESOME!

 

[hawkce541]

I'm going after work to get some salmon.  Momma loves squaw candy.  She grew up in Utah in the 30's-40's around Navajos and I've only gotten close to her memory once.  Gonna give this hell.

 

[Bearcarver]

 
Bear - it turned out ok ----- could've been better.

I think that the stuffing created a "cold" cook - that the cold stuffing cooled the meat, while some of it dried out. Im not too sure If Ill do this again, but the salmon was AWESOME!

You had me scared for a second---I thought you meant my Salmon could've been better.

I never stuffed & smoked anything. I think if I stuff a fish, I would bake it without smoke, but hey---You don't know if you don't try.

Bear

 

[tjdcorona]

Bear -

that's funny!

But I agree - no more stuffing salmon or other meats if Im smoking them.

 

[Bearcarver]

 
I'm going after work to get some salmon.  Momma loves squaw candy.  She grew up in Utah in the 30's-40's around Navajos and I've only gotten close to her memory once.  Gonna give this hell.

That's Great, Hawk!!

Hope she likes it !!

Bear

 
Bear -

that's funny!

But I agree - no more stuffing salmon or other meats if Im smoking them.

I wouldn't say that.

Smoking Stuffed meats & fish is Great.

However if you want to smoke stuffed Fish, it should be smoked hotter & faster than I do in this Step by Step.

This one is more for snacking type Smoked Salmon.

Bear

 

[mike anliker]

I'm new to smoking, so forgive me for not knowing, but I'm smoking salmon right now according to this recipe. I'm in the first hour at 100 degrees with an electric smoker, and my chips are not producing any smoke. Is this normal? At what temp will they start to smoke?

 

[mike anliker]

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• mike anliker
• Feb 14, 2017

 

[Bearcarver]

I'm new to smoking, so forgive me for not knowing, but I'm smoking salmon right now according to this recipe. I'm in the first hour at 100 degrees with an electric smoker, and my chips are not producing any smoke. Is this normal? At what temp will they start to smoke?

Hi Mike!

Sorry I wasn't here when you needed info.

The main problem of getting smoke with a built in smoke generator in an electric smoker is the fact that both the heating of the smoker & the making of smoke come from the same heat source.

So when the smoker comes to set temp, and the heating element shuts off, there is no heat under the chip plate.

So most of us "Watt-Burners" use an added "Smoke Generator", such as the AMNPS (See Link Below).

The AMNPS can be filled with pellets or saw dust, and once lit & burning properly can give up to 11 straight hours of Perfect Smoke, without having to touch it.

Link to AMNPS at Amazing Smokers:

http://www.amazenproducts.com/product_p/amnps5x8.htm

Bear

 

[smoker21]

I'm new to smoking, so forgive me for not knowing, but I'm smoking salmon right now according to this recipe. I'm in the first hour at 100 degrees with an electric smoker, and my chips are not producing any smoke. Is this normal? At what temp will they start to smoke?[/quot

Hi Mike,

100 degrees is too low a temp for smoking meats and fish, and can be dangerous. Germs etc. jack the temp up to 225-250 and try again. If you want to cold smoke something like bacon or cheese, it might be a bit high.
Btw... what kind of smoker do you have and what do you wanna make?

Keep poking around the forums, it's all here from a-z. [emoji]128578[/emoji]

No matter what, have fun!

JD

 

[mike anliker]

 

I'm new to smoking, so forgive me for not knowing, but I'm smoking salmon right now according to this recipe. I'm in the first hour at 100 degrees with an electric smoker, and my chips are not producing any smoke. Is this normal? At what temp will they start to smoke?[/quot

Hi Mike,

100 degrees is too low a temp for smoking meats and fish, and can be dangerous. Germs etc. jack the temp up to 225-250 and try again. If you want to cold smoke something like bacon or cheese, it might be a bit high.
Btw... what kind of smoker do you have and what do you wanna make?

Keep poking around the forums, it's all here from a-z. [emoji]128578[/emoji]

No matter what, have fun!

JD

I have a Cajun Injector electric smoker.  I've made quite a bit of stuff in it so far.  Ribs a few times, pork butt, brisket, meatloaf, pulled pork, country ribs.  It's a lot of fun experimenting with different things. 

The salmon actually turned out REALLY good!!!  I was just following the recipe, and started at 100 degrees and then the temp gets bumped up every so often.  It's some of the best smoked salmon I've ever tasted.  My pieces were a little thinner and only took about 4 hours.

 

[smoker21]

Hi Mike,

Like Bear said, check out an ANAPS.(bear put up the link). I have the 5"x8". Used it on Salmon, chicken, bacon and cheese, to name a few things. The tube is also a great investment. Oh yeah, I like really smokie jerky, and it works great!

JD

 

[Bearcarver]

 
I have a Cajun Injector electric smoker.  I've made quite a bit of stuff in it so far.  Ribs a few times, pork butt, brisket, meatloaf, pulled pork, country ribs.  It's a lot of fun experimenting with different things. 

The salmon actually turned out REALLY good!!!  I was just following the recipe, and started at 100 degrees and then the temp gets bumped up every so often.  It's some of the best smoked salmon I've ever tasted.  My pieces were a little thinner and only took about 4 hours.

That's Great!!

I'm glad you liked your Salmon!!

This Step by Step I did before the AMNPS was invented, which is one of the reasons I was bumping the temp up slowly:

Without the AMNPS I used to get it smoking again every time I  bumped the heat up, because that would get the heating element going again, which would get the chips smoking again.

However since the invention of the AMNPS I don't have to do that any more. I do still keep the heat low for awhile, so it doesn't get done too fast. I like it in there a while to get more Smoke on it.

If you look at the bottom of all of my posts, there is a Link to my Step by Step Index. There are all kinds of Smokes on there, and they are ALL in "Step by Step" form. My Smokes that aren't Step by Steps don't make it into that Index.

Bear

 

[smoker21]

New dolly and chicken thighs.

IMG_2737.JPG

• smoker21
• Feb 20, 2017

IMG_2739.JPG

• smoker21
• Feb 20, 2017

JD

 

[smoker21]

Whoops... this wasn't supposed to go here.

Sorry

JD

 

[tjdcorona]

Word won't burn at 100 ( think trees and forests).
Need an external smoke source. AMPNS

 

[cmayna]

Word won't burn at 100 ( think trees and forests).
Need an external smoke source. AMPNS

Most words won't burn at any degree  unless you pronounce them at a rather high elevation.