Newbie

Discussion in 'Roll Call' started by micdarj, Sep 27, 2016.

  1. micdarj

    micdarj Newbie

    Hello, just read a message from a moderator encouraging an introduction so here goes.  Currently reside in Alaska and been here since honorably discharging from the Marine Corp back in 1992, but originally from Iowa.  This summer I decided I wanted to make my own smoked salmon as co-workers, neighbors and the like often give me salmon they have caught.  So I googled a bit to figure out what kind of smoker I wanted to purchase, but stopped short and tried using a "smoke box" in my existing propane grill.  It did not go well in that I had a very difficult time maintaining a low temp.  Did more research and decided to go with an electric smoker by MasterBuilt that has a digital interface and not so useful remote.  Not so useful in that it only allows one to initially set the temp and time, but doesn't monitor the temp from a far.  After nine smokes thus far I believe I have my dry brine down in terms of brown sugar, salt amounts, and brine time.  On my last two I have tried some "spicy" dry rubs on a few fillets; still needs tweaks.  Now that silver salmon fishing is pretty done up here I hope to use the stock in the freezer wisely as I also got back into fishing for them myself this season, but was skunked every time; maybe next year.  Since I am here I'm going to ask a question of "Roll Call" topic if that acceptable.  Now that I have the smoke bug I want to send some of my craft to my dad in Arizona.  I am seeking advice on how to get it there without messing with dry ice or cold packs as it plays a huge role in the price of shipping and timing.  So the question is can I brine and smoke some salmon, vacuum pack it and mail it in a package his way as is (e.g. room temperature, no cold packing items?   
     
  2. smokinal

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

    Welcome to the forum!

    Glad to have you with us!

    Your question would best be answered by our food safety moderator.

    I PM'd him & he will respond as soon as he gets on.

    Al
     
  3. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC. It's good to have you on this great site.

    Thank you very much for your service to our country.
     

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