Smoked salmon chunks

Discussion in 'Grilling Fish' started by smoking b, Aug 18, 2013.

  1. Well after seeing all the recent salmon threads recently I had to make some more too  [​IMG]


    I cut up a couple pounds while I was waiting to get a butt out of the smoker & put in some ribs.


    Here are the dry ingredients that will turn into a brine.


    Salmon added.


    & this is the brine.  The salmon stayed in it for 8 hours & got stirred 4 times.


    After the 8 hours I rinsed them off


    & put them in front of a fan to get a good, quick pellicle.

    They are currently doing a 4 hour stint in the smoker with alder.

    Updates to follow...
     
  2. mike johnson

    mike johnson Master of the Pit Group Lead OTBS Member

    Looks good but what is in the mix for the brine?
     
  3. big dee

    big dee Smoke Blower

    Looks good!!
     
  4. Thanks man  [​IMG]
    I can give you measurements if you need them. It is mostly salt, sugar, & peppers.
     

  5. And here they are done - unfortunately they won't last long at all as I can't stay out of them  [​IMG]
     
  6. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    What species Salmon did you smoke?   Looks pretty light in color.   What was the ratio between Salt and Sugar? 
     
  7. I wish I could tell you  [​IMG]   A friend of mine went on a guided salmon fishing trip up in New York/Canada & gave me some when he came back...

    1:3
     
  8. Here is the recipe I used for anyone interested...

    For each lb of salmon

    1/2 cup salt

    1 1/2 cups brown sugar

    2 g black pepper

    .5 g cayenne pepper

    I also added some granulated garlic when I mixed it up & a splash of Worcestershire sauce. It turned out great & I will do it the same way when I make some more  [​IMG]
     
  9. Looks GREAT!

    [​IMG]I wish I had some fresh Salmon.

    Happy smoken.

    David
     
  10. Thanks David  [​IMG]   There are only a few left - they are addicting!  [​IMG]
     

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