Final Smoked Salmon with recipe, instructions, and Qview

[bucktailer]

Great Job!  That fish looks great.  I use about the same method for brining.  I am going to try the overnight in the fridge method though to form the pellicle.  Thanks for the pics!

 

[SmokinAl]

Nice job Bear! Very informative tutorial. We smoke salmon here all the time, only we catch ours at Sam's. I look pretty funny with my fishing pole in Sam's trying to snag one out of the cooler with my treble hook on.  

 

[Bearcarver]

Nice job Bear! Very informative tutorial. We smoke salmon here all the time, only we catch ours at Sam's. I look pretty funny with my fishing pole in Sam's trying to snag one out of the cooler with my treble hook on.  

Thanks Al !

We'd get arrested---Triple-hook snagging is illegal in PA, but our wives could just tell them we're senile.

Don't tell anybody, but my son said he cheated on one of last years 30 pound Salmon.

He said it swam into his left leg, and almost knocked him over in the current.

So he reached in the water, grabbed it by the tail, and threw it up on the bank.

That's illegal too.

Bear

 

[porked]

I tried this recipe last weekend with huge success. I only caught a little one over a lb. at Pathmark, but followed the easy instructions and myself and others were very impressed. I can see me fishing a lot more for salmon in the future. Thank you Mr. Bear.

I would attach a photo but the site is telling me I don't have permission for some reason.

 

[Bearcarver]

I tried this recipe last weekend with huge success. I only caught a little one over a lb. at Pathmark, but followed the easy instructions and myself and others were very impressed. I can see me fishing a lot more for salmon in the future. Thank you Mr. Bear.

I would attach a photo but the site is telling me I don't have permission for some reason.

Thank you,

I'm real glad you liked it!

I thought I smelled something real good last weekend, coming from a little SouthEast of here!

Bear

 

[porked]

Here's a pic finally, remember, I just tried a small batch to see how it came out. Oh baby, it came out.

 

[Bearcarver]

Here's a pic finally, remember, I just tried a small batch to see how it came out. Oh baby, it came out.

Oh Man---They look great!

You probably did already, but when some fat cooks out like that, I just rinse them off & pat them dry---No problem then.

I'll bet those lasted at least a few minutes!!!

Bear

 

[andrew82]

Great job bear!! Im going to try this soon! Do you use the AMNS for smoking salmon and if yes, how much saw dust do you use for the fish. Thanks!

 

[Bearcarver]

Thank You Andrew!

At the time of this smoke, the AMNS was not yet available.

When my Son gets me another pile of Salmon, I will definitely use the AMNS.

I will probably use Hickory, and I will put it on at a medium/heavy flow.

Whether I light one end or two will depend on which AMNS I use.

I will keep the smoke going for nearly the whole time, but that might just be me, as I am a confessed "Smoke Hound" !!!!

Bear

 

[jonboat]

So he reached in the water, grabbed it by the tail, and threw it up on the bank.

Tooooo  funny. Glad to hear somebody did what I've been tempted to do more times than I can count. Standing there in the river, not getting a hit, but have them bumping into you, or worse yet porpoising a foot in front of you (and hearing them laughing), makes you want to throw them on the bank!!!!

Had a crummy year chasing our upstate NY salmon last year - had lots on, but didn't land a single one - then we had high water and I was done for the season.

Hoping that the last two weekends are a sign of things to come this year - 2 for 2 on steelhead outings. a 26" female (7lbs) and a 32" male (9.5 lbs)

Yesterday morning, the female from last weekend went in the old ecb along with a salmon I had left in the freezer from a charter trip last summer.

I did a really simple brine - water, plain salt and dark brown sugar - overnight the night before and smoked them for 6 hours with apple wood. I still haven't replace the ECB thermometer, but know it only got out of "warm" about 3 times (it didn't get to 30 deg yesterday), so to be safe, they went in the oven at 200 for 30 minutes when I pulled them (safety first). Once they were done and I had sampled one of them,  took my son to a Lake Ontario tributary and got another steelie.

Maybe next year I'll bump into your son BC. I try to get up to the SR a few times each fall since it's only about an hour from home.

I can't get the kind of temp control you used, but as for the rest of your recipe and tutorial - sounds yummy and worth trying!

 

[jacobtia]

Bear,

I want to do some smoked salmon but I'm not using an electric smoker. How could I do this with my charcoal smoker and dial the temps in as stated above?

Thanks,

Jake

 

[Bearcarver]

Tooooo  funny. Glad to hear somebody did what I've been tempted to do more times than I can count. Standing there in the river, not getting a hit, but have them bumping into you, or worse yet porpoising a foot in front of you (and hearing them laughing), makes you want to throw them on the bank!!!!

Had a crummy year chasing our upstate NY salmon last year - had lots on, but didn't land a single one - then we had high water and I was done for the season.

Hoping that the last two weekends are a sign of things to come this year - 2 for 2 on steelhead outings. a 26" female (7lbs) and a 32" male (9.5 lbs)

Yesterday morning, the female from last weekend went in the old ecb along with a salmon I had left in the freezer from a charter trip last summer.

I did a really simple brine - water, plain salt and dark brown sugar - overnight the night before and smoked them for 6 hours with apple wood. I still haven't replace the ECB thermometer, but know it only got out of "warm" about 3 times (it didn't get to 30 deg yesterday), so to be safe, they went in the oven at 200 for 30 minutes when I pulled them (safety first). Once they were done and I had sampled one of them,  took my son to a Lake Ontario tributary and got another steelie.

Maybe next year I'll bump into your son BC. I try to get up to the SR a few times each fall since it's only about an hour from home.

I can't get the kind of temp control you used, but as for the rest of your recipe and tutorial - sounds yummy and worth trying!

Just make sure nobody is watching if you grab one by the tail. They'll nail you for it. My son fishes way up a little tributary, and there aren't any spies up there.

See below about temps.

Bear

Bear,

I want to do some smoked salmon but I'm not using an electric smoker. How could I do this with my charcoal smoker and dial the temps in as stated above?

Thanks,

Jake

This step by step was from before I had an AMNS. I had to go up gradually like that to keep the chips burning enough to get good smoke.

If you have an AMNS, or your smoker is good at producing smoke, you can just go to 140˚ or 150˚ for about 4 hours (first hour NO SMOKE), and then bump it up to 180˚ until the internal temp is at 140˚.

Bear

 

[czarcastic]

Awesome presentation and tutorial.  Thanks for all the time and effort you put into this.  It goes without saying how many people are going to benefit from your hard work and clear information.

 

[Bearcarver]

Thank You Steven!

Bear

 

[mr t 59874]

Nice thread Bearcarver,  I see your recipe is very close to one of my favorites.  Will post mine when I can figure out how to post pictures.  Good job though.

Mr.T

 

[ugaboz]

thanks

 

[Bearcarver]

Nice thread Bearcarver,  I see your recipe is very close to one of my favorites.  Will post mine when I can figure out how to post pictures.  Good job though.

Mr.T

Thanks Mr T !

Coming from "Trout Creek", I would expect some fine smoked fish!  

Bear

 

[lathrop]

I Just finished using your recipe. More or less. for 2 Coho salmon I am using a charcoal smoker with an electric bbq pot burner and a Variac. My smoke generator is a bread pan with a hole for a !00W soldering iron,. and a 1/4 " al plate with a hole in it for a tube to the smoker. [Sink drain pipe.] I put a brick in the pan to reduce its volume and act as a thermal mass. I did your brine for 6 hr. then overnight in the fridge. Then Started the graduated smoke. Temps worked out to be ~ averages of times. As I  was juggling power, vents, smoke. The last 1 hour at 180* was more like 1,5 hr for the 2 shelves of med to larger pieces but I pulled the tails at the 1 hour mark.

 I should add that I am doing it for a Scotch tasting fundraiser for The key city Public Theater. I took some smoked salmon to a closing night ceremony / pot luck and was then asked to do this. I added a Glaze of dark rum honey and maple sirup at the end. It is cooling as we speak.

George

 

[Bearcarver]

MMMMmmmm......

That glaze sounds GREAT, George !!!

Bear

 

[lathrop]

I have a Question as to the use of cure #1 with Fish. Marianski calls for 2 tbs for 4 # of fish. The Spice store at the Seattle public market indicated 1 OZ /10 Galons of water for brineing. I used 1/2 teaspoon ~3G.  for  4# of Coho. It is for public consumption so I felt the need to use it. What is an appropriate amount.