First hot smoke salmon and Q-view

Discussion in 'Fish' started by nogoer, Aug 3, 2008.

  1. nogoer

    nogoer Meat Mopper

    Well i've done lox style cold smoked and grilled salmon before but this was my first try at cured and fully cooked salmon. Sockeye was on sale for 8.99lb so i grabbed a couple peices cured it overnight and smoked it today.

    I used Bob's brine http://www.smokingmeatforums.com/for...ad.php?t=13365
    and then smoked at 180. I actually smoked at 180 figuring it would be hot enough to smolder my apple chips but no go. I wound up dropping the temp an hour in to 150 and using my cold smoking setup for smudge. Took about 3.5 hours to complete.

    Photos to follow....
    [​IMG]
     
  2. nogoer

    nogoer Meat Mopper

    after pulling from the smoker
    [​IMG]
    [​IMG]
     
  3. nogoer

    nogoer Meat Mopper

    all packaged and ready for snacking at some later date
    [​IMG]
     
  4. solar

    solar Smoking Fanatic SMF Premier Member

    That salmon looks great!! I hope mine comes out that well.
     
  5. desertlites

    desertlites Master of the Pit OTBS Member

    yup good looking fish-we love doing salmon here
     
  6. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Never had smoked salmon, but it does look great.
     
  7. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    THAT is some purty lookin salmon!!!!! salmon is among the best fishes to smoke... great choice a fish and great job smokin!!! nice pix!
     
  8. venture

    venture Smoking Guru OTBS Member

    Like you, I have made lox, but haven't tried hot smoke salmon. Did you get any pics after cutting into it so we could get an idea of texture?

    I hate the hot smoked salmon that the commercial places turn into a red brick!

    Great looking salmon! I will try this as you have done it!
     
  9. Do you freeze them? What method do you use to reheat them when you want to eat them, or do you eat them cold? I just made some and am in heaven, but I don't want to eat it all at once.

    Jim
     
  10. meat-man

    meat-man Smoking Fanatic SMF Premier Member

    Looks great [​IMG]
     
  11. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Great looking fish.
     
  12. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Nogoer , that is some good lookin smoked salmon , it's Mrs.T-bones favorite [​IMG] ....great job
     
  13. Looks great, did you use the maple syrup and honey glaze also?
     
  14. nogoer

    nogoer Meat Mopper

    Hey sorry i missed all the replies.

    jmcrabb - no i dont freeze them, but it doesnt last long enough to worry about it either. I cure mine and then vac seal it so i guess it should last a very long time in the fridge. Suppose if i made alot i could freeze it but i would be worried about thawing and texture. Oh and i just eat it cold or warmed to room temp.

    Venture - I didnt get any texture pics, but it was soft and flaky while still firm enough to cut into bite size peices.

    chrisjl3 - Yes i used a maple and honey glaze, but im not sure i liked it too much. I prefer a more savory flavor and the glaze left too sweet a flavor. Next time, possibly tomorrow im going to try using cracked pepper rather than the maple route.
     
  15. fishawn

    fishawn Smoking Fanatic

    Sometime, if you get a chance, try Alder on Salmon. It is what I would say 90% of the people in the NW that I know use for smoked Salmon.
     
  16. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    nogoer

    good looking fish great job
     

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