first smoked salmon - giving it a try

Discussion in 'Fish' started by djm3801, Apr 23, 2011.

  1.  Planning to serve cold tomorrow as appetizer.....

    IN MES 40....

    Brines in solution of water, salt, brown sugar, worchestershire, hot sauce for 12 hours. Removed from brine and let it sit in fridge for 3 hours. In smoker with A-MAZE_N Maple at 100 degrees.
     
  2. smokinal

    smokinal Staff Member Moderator OTBS Member SMF Premier Member

    Are you making lox? When I make lox I cure it with cure #1 for a few days then cold smoke it.
     
  3. Sounds good to me.
     
  4. [​IMG]Will start at 100 degrees for 2 hours, then 130 for 2 hours, then 140 for 2 hours.
     
  5. No - not Lox, actually, but I will give that a try one day.
     
  6. bearcarver

    bearcarver OTBS Member

    This is gonna be some good stuff!!!!

    Bear
     
  7. OK. So I did not want to "cook it" and did not want to "cure it", 6 hours in the MES 40 - 100 for 2 hours, 120 for 2 hours, 150 for 2 hours. It seems very soft. Going into the fridge overnight. May not be slicable but very tasty. Got it in SAMs club. We'll see what we have in the morning. Just put 2 pork butts in the WSM at 220 with my Digi-q going. Overnight....
     
  8. Well, did not decorate the salmon much - it was pretty good and everyone enjoyed it.Very soft but very falvorful, not too mushy after it was chilled. Will try it again, perhaps with cure first.
     
  9. Once you do your first smoked salmon it is never your last.
     
  10. I already have requests for more!
     
  11. Congrats! that was a very pretty slab o' salmon!  There are lots of tips and recipes here on the site for salmon.   Around our parts, you can't go to a party without someone bringing smoked salmon.  Cheers, and have fun!!
     

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