Smoked Salmon Bones

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cmayna

Master of the Pit
Original poster
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Jun 23, 2012
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SF Bay Area, CA
Morning everyone, Here's some pics from yesterday of my Salmon Bones (carcasses) smoke session. I collected 4 carcasses from our last two fishing excursions, which I would normally scrape clean to make Salmon Patties, but instead decided to try smoking them as is. After consulting with Mr. dirtsailor2003, I decided to go for it. First I broke them in half to make handling easier.
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Then put them in my typical dry brine of a 4/1 ratio (dk brown sugar / non iodized salt), back into the fridge for 4+ hours. Sorry, no pics in the brine (my bad)

On the racks to room dry for 2 hours:
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Into the MES40 starting out with Alder for 2/3rd of the smoke session, finishing with Apple. Smoke first hour at 130, bumped to 140 for 2nd hour, bumped to 155 for 3rd, 4th and 5th hour.
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Case, sorry I didn't hang them. A little too lazy yesterday.
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On the table cooling down. Mopped with a diluted honey while still warm followed with a very light sprinkle of coarse pepper.
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Not sure how I would serve these on the boat. Might be too messy and the deck hands would probably get caught double dipping
with their anchovy smelling fingers :biggrin: So maybe I will just scrape them clean to collect a Salmon mix. Perfect candidate for my Salmon log. Enjoy!
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Looks Great as usual, Craig!!
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I could sit & work on a bunch of that during a game on TV---Any type of game!!

Nice Job!!
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Bear
 
Thanks everyone.  It was fun to try this method.  Now to figure out how to serve it on the boat tomorrow.  argh!
 
So......for tomorrow I decided to scrape the bones of two carcasses to generate the meat for a Salmon Log.
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Mixing with cream cheese, onions, lemon juice, tabasco sauce, horseradish sauce.
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Formed and rolled into some chopped pecans
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That served with crackers will please a few fellow fishing people.




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Nope it's king (chinook)


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Our out going Governor when first taking office 8 years ago was queried about the state logo, "Sportsman's Paradise". I won't go into specifics. But he stuck his foot in his mouth, he replied, he wasn't quite sure how that could be true, Louisiana although abundant in fresh and saltwater seafoods had no salmon.

He got a letter from the state's seafood industry....LOL
 
Those must be some abnormal salmons , coming with a bone rack.

The one I get from the store is just meat (and skin).

Awesome smoke. I would pick on those bones night and day.
 
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More future smoked salmon bones caught moments ago by yours truly


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