Smoked Salmon Candy w/ Qview

[Rafter H BBQ]

Looks good, now I gotta smoke some salmon this weekend ! Nice job, WHB

 

[frosty]

Spectacular!  Recipes look wonderful!  Thanks very much for all your hard work. 

 

[ldrus]

Looks great now I want some

 

[dj54]

Do you think this would work good on South Louisiana catfish? Might have to gibe it a try.

 

[karabelb]

Looks delicious and very very close to the recipe that I use.

Try a variation with Dark Brown Sugar and crushed Szechuan Peppercorns.  You won't be disappointed....

BK

 

[smokin mikey]

Excellent looking finished product!

 

[smoker jb]

Have a lot of Costco salmon fillets in the freezer...this should be a great use of them! Thanks for the post.

 

[thatcho]

Curious bout the pink salt. Do u use it for saftey reasons? Does it change the flavor.

 

[sb59]

Curious bout the pink salt. Do u use it for saftey reasons? Does it change the flavor.

Me too. Also Tablespoon seems a bit much. Shouldn't it be more like 1&1/2 tsp. or less depending if its 6 or 8 lbs?

 

[stupeg]

Spot on, down here in Florida we smoke a lot of Mullet, about 8 hours, low and slow.

[email protected]

• stupeg
• Oct 16, 2013

These took less time, rib cage and backbone out, Red bay wood and green bay leaf branches.  I do about 100 pounds of

whole fish at a time.  You have to have a dedicated smoker for fish, that oil will transfer to other meats real easy.

 

[stupeg]

Smoker finished 001.JPG

• stupeg
• Dec 11, 2013

Here is my new rig I built, 20 racks, 33 X 23", should hold 200 pounds.

 

[leah elisheva]

That sounds delicious!!! Cheers! - Leah

 

[wade]

That is a recipe I will have to try. Looks great

 

[ak1]

One question? So I go to a local metal store and ask for food grade stainless steel. No clue as to what I'm talking about. So, I'm asking; what exactly is food grade stainless?

 

[stupeg]

316 Stainless is better, 304 is cheaper, but is acceptable for FDA use.

 

[scott mayfield]

Smoked Salmon was going to be my next project. Thanks for the recipe. 

question: does it really only take 12 hours for the cure to get through the meat? I know Pork (bacon) can take up to 10 days to get all the way through, roasts even longer.

Thanks again.

Scott

 

[stupeg]

12 hours is on the low side, depends on the thickness of the filet, amount of salt and skin or no skin, I think.

 

[wes w]

 

Curious bout the pink salt. Do u use it for saftey reasons? Does it change the flavor.

Me too. Also Tablespoon seems a bit much. Shouldn't it be more like 1&1/2 tsp. or less depending if its 6 or 8 lbs?

 

[bagbeard]

mmm.  looks great

just wondering what temp you cold smoke at.  you mention ambient , but what is ideal?

 

[kcoyne6673]

You can smoke it just plain as well for a really nice dinner. Smoked salmon is great!