good friday salmon

Discussion in 'Fish' started by aussie84, Apr 21, 2011.

  1. aussie84

    aussie84 Newbie

    g'day

    it is good friday today and iam going to smoke up a 1.75kg atlantic salmon.  so far i have marinated it over night and patted it dry, did not rinse.  it is now sitting around to tackyfy up before i use one of my toys on it, dunno which one yet.

    the marinade was.

    a lot of honey lathered over

    a couple of kaffer lime leaves very finely sliced

    cracked black peppper

    garlic powder

    splash of tabasco

    and whole bottle of "au wines" off dry riesling

    here are some photos, more as the project progresses.

    [​IMG]

    [​IMG]

    as you can see, there is still pepper and stuff on it, i did not rinse on the taking out of the fridge.  those flavours are tooo good to wash out.

    more soon

    kevin
     
  2. les3176

    les3176 Master of the Pit

    Sounds good!!!....can't wait to see the end pics of this!!!!
     
  3. fife

    fife Master of the Pit

    YEP sounds good to me also bring on the pix
     
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Nice big hunk of fish!!!

      Craig
     
  5. aussie84

    aussie84 Newbie

    'K

    the boring bit, sparking up the lump charcoal and methodizing the WSM.

    now, i had no wood chunks, fortunatly i have some alder pellets which are of the TRAEGER kind. i made 2 pouches about 1/3 cup each, with a couple of holes punched in them. i am holding these out untill i am ready to put the salmon in. ( want lots of smoke )

    photos

    Australian red gum lump charcoal

    [​IMG]

    just the one chiminey load

    [​IMG]

    the parcel and the pellets

    [​IMG]

    now just waiting for the temp to drop to 225 or so..

    more to follow

    kevin
     
  6. aussie84

    aussie84 Newbie

    'K

    i have not used any rub, i am going to let the flavours of the marinade and the smoke carry this through.

    more photos.

    [​IMG]

    [​IMG]

    perfect smoke from 2 pouches of pellets each only 1/3 cup.  20mins in and still a nice almost can see flow.

    [​IMG]

    [​IMG]

    i will leave you alone for a while, going to let the WSM do it's magic for 1.5hrs or so

    kevin
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I love smoked salmon, can't wait to see yours when it's done.
     
  8. aussie84

    aussie84 Newbie

    sorry to leave my post and not finish this 'till now.  went down the river to fish for some cod and yellow belly, put a couple of pots down, and while i was there we forgot our worries and the salmon and kicked back and enjoyed fishing with your mates to the truest tradition.  thankfully the wife was on board and she did the last few photos.

    the smoke got no thicker than that which is in the photos, we had to put a couple more pouches on, which i made up before leaving my post.  the flavour was pretty good, we could taste the wine and honey with the kiss of the smoke.  the smoke was not as dominate as usual, but i think i like it better with just this kiss.

    photos

    [​IMG]

    it slid off the mat with no worries.

    [​IMG]

    [​IMG]

    doing some quail and pheasent on monday, will try to focus fully on this project, but you never now.

    kevin
     
  9. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    That is some really wonderful Salmon  my Friend!

    Good Job!  [​IMG]
     
  10. roller

    roller Smoking Guru SMF Premier Member

    Looks great. Its been awhile since I have had fresh caught salmon.
     
  11. thebarbequeen

    thebarbequeen Smoking Fanatic

    VERY NICE!! and what a great wife!  Cheers [​IMG]!
     
  12. meateater

    meateater Smoking Guru SMF Premier Member

    That looks awesome. I had to google the kaffer lime leaves as I wasn't familiar with that. I think I know where to get some. :)
     
  13. aussie84

    aussie84 Newbie

    meateater,

    if you cannot find kaffer lime leaves, bay leaves will do fine.

    kevin
     

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