gr0uch0
Master of the Pit
Killing some time before dinner, and saw this oldie but goodie--have to try this with next salmon go-round. Point to you, Bear.
Thanks Tonka!
Love this recipe! My family devours it.
Thank You Groucho!!Killing some time before dinner, and saw this oldie but goodie--have to try this with next salmon go-round. Point to you, Bear.
Thank You Joe!!I have wanted to do some salmon and stumbled on this old thread. Thanks for the very detailed recipe and instructions. Everything looks great.
Thank You!!Dang this looks good. Going to try this next time. Just smoked some whitefish today, but didn't like it as much as smoked salmon.
Thank You!
Just started smoking salmon and your method/recipe looks great! Anxious to try it. Will have to use store caught though, not much wild salmon in the streams in Kentucky.
Hi Jim,
Please file this under "Dumb Question Category" however I have to ask.
I tried and go thru the comments section (got about halfway thru) and did not see this asked.
The final part of the original recipe has the smoked salmon vacuum packed and put in the freezer. Is this step required to cure the salmon, kill parasites or is it just for storage?
Also if it is required is it due to the possible parasite issue? If so is using previously frozen salmon make this step unnecessary?
Thanx,
Jim
Glad you liked it, Jim!!
My MES did not produce as much smoke as I needed. I figure it was due to the air temp being in the high 70's so the heating element was not on long enough. I ended up bringing the temp up higher earlier than the schedule you put out in the first post. I also started some chips outside with a lighter and dropped them in to help with the smoke.
We mixed some yogurt with dill and chopped some red onion to go with it. It was GREAT! Even saved one small piece to try the next day. Going to buy the smoker attachment you recommend and do it again!
Thanks Bear!
Jim
No problem Freddi !!
On your recipe, you have two different temperatures. One says "Internals". What is the difference between the two.
Sorry, I am new to smoking fish (any meat for that matter) and don't know the process and terminology yet.
Thanks Gary!!
Back Again, I've got some nice Steel head we got at Sam's not gunna smoke it just grilling but using your brine
Love this stuff
Gary