salmon help

Discussion in 'Fish' started by twistertail, Dec 13, 2011.

  1. twistertail

    twistertail Smoking Fanatic

    Doing some salmon and seems to be going pretty quick.  I brined it over night, rinsed off and dried with paper towels, then put on a rack to dry and form the pellicle.  After about 2 hours it had a nice sheen and was a little tacky like its supposed to.  I'm using a GOSM and I put a needle valve on and was able to get it to settle in at 155.  Got the smoke going and put the salmon in and after an hour its reading 120.  Maybe I'm just used to pork shoulders and briskets but it just seems that it was heating up too fast.  Does this sound ok?
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Fish in general are a made up of fairly loosely bound muscle, they take on heat fairly quickly not to mention it is not likely that your filet is more than 2-3 inches thick...It is not going to take that long, just don't take the IT above 140*F or it will get dry...JJ
  3. twistertail

    twistertail Smoking Fanatic

    Thanks.  I had 2 fillets and I cut them into pieces about 3-4 inches wide, the thickest ones are about 2.5 inches thick.  These were caught from Lake Michigan and this is a trial run, if it turns out good I've got about 20 more pounds to do!  Keeping my fingers crossed!!!
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Sounds good so far, I hope your taking photo's!
  5. owlcreeksmoker4

    owlcreeksmoker4 Smoking Fanatic Group Lead

    please take pics, and also just run a steady, low temp and monitor the meats temp and you should be good to go
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    I use an old GOSM and an eletric hot plate for heat source and wood chunks for smoke. I have smoked salmon a couple times and I always take it to maybe 135°ish or so. Then slice it thin for Bagels with cream cheese.
  7. twistertail

    twistertail Smoking Fanatic

    Sorry guys no pictures, I was doing this at work.  It turned out great, had about 7-8lbs and we ate the last piece this morning.  We have about 20lbs more in the freezer at work and the guy who gave it to me has 80-100lbs still at home, so I think I'll be doing a lot of salmon in the next month or so.  Thanks for the help guys. 
  8. fpnmf

    fpnmf Smoking Guru OTBS Member

  9. biteme7951

    biteme7951 Meat Mopper

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