First Salmon Smoke

Discussion in 'Fish' started by portagepete, Apr 3, 2016.

  1. portagepete

    portagepete Newbie


    My first attempt at smoking anything so I started with Salmon. I think I could have let it go for a bit more but the steak was done and the crew were banging their forks. [​IMG]  

    Tasted pretty good if I do say so myself. Used a brine recipe that took 20 minutes with a couple hour cure time. Then an hour in the smoker. I think I am going to like this smoking stuff.
     
    Last edited: Apr 3, 2016
    heubrewer likes this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty nice first smoke!
     
  3. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Nice job ! Thumbs Up
     
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    PP, Your salmon looks great , nice first smoke!
     
  5. portagepete

    portagepete Newbie

    Thanks all, smoked about 4#'s total in the smoker. Used the new Smoke Hollow smoker the kids gave me and it held the temperature very well.
     
  6. heubrewer

    heubrewer Meat Mopper

    I have been smoking salmon or steelhead every week for over a year now.

    I use a very simple brine for 1 fillet (salmon) or 2 fillets (steelhead)

    4 cups water
    6 table spoons salt
    2 table spoons brown sugar

    Brine for 1 hr

    Add fresh ground pepper prior to the smoke

    Smoke for 1 to 1.5 hrs


    Glad yours was a success
    Points to you :points:
     
    portagepete likes this.
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Awesome looking salmon!

    Al
     
  8. portagepete

    portagepete Newbie

    Thanks HEU, I will give that a try next time. I was guessing a little longer would have been better but it still tasted good. [​IMG]

    Pete
     
  9. portagepete

    portagepete Newbie

    Thanks Al, appreciate it!
     
  10. Nice!! NOW you did it....made me jump up and go $Buy$ 8/lbs of fillets. So, now my chunks are presently Meditating in the 1:4 Ratio of Canning Salt and Dark Brown Sugar. I add a little fresh Black Pepper now and just prior to the Smokin'. 

    Bam. Heaven.   Locomotiveman Tom.  Minnesota
     
  11. portagepete

    portagepete Newbie

    Thanks Tom, yours sounds good as well.
     
  12. heubrewer

    heubrewer Meat Mopper

    Meant to ask what wood did you use?

    I love cherry for beef and pork and I have tried a bunch of different woods (Apple, pecan, orange, peach) but always go back to alder. There is just something about alder with salmon/trout.
     
  13. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Either all Alder or start out with Alder and end with Apple.  Both very traditional for Salmon.  PortagePete, nice first smoke.  May more to follow soon.
     
    Last edited: Apr 10, 2016
  14. portagepete

    portagepete Newbie

    I actually used Mesquite. I will need to find some Alder.
     

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