Smoked salmon

Discussion in 'Fish' started by waterinholebrew, Sep 1, 2013.

  1. I wish but no I am more of a truck girl dodge ram 1500 quad cab, the ette68 is just the last part of my middle name Annette and 68 is the year I was born it is just something I have been using for my email address for along time in stead of my real name, sorry nothing exciting to my user name just something boring and easy to remember but if I was going to buy a car it could be a 68 mustang.
     
  2. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Like mine? I just knew there was something about you that I liked.
    [​IMG]


    Tapayakin' from my iphone
     
  3. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Ette68,
    What type of brine?


    Tapayakin' from my iphone
     
  4. Ya something like that, nice car for where you live, I have to settle for the truck in these Arkansas hills and woods, I don't spend a lot of time in the city.
     
  5. I used the one Bearcarver used for his smoked salmon recipe
     
  6. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Good choice. I typically dry my fish at room temp under a fan for 2+ hours but as you can see, there are different ways. Never have had the need to use a fridge.




    Tapayakin' from my iphone
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    The fan is one of the best ways, but not if you have a cat.

    Smokey would love to see some Salmon pieces out in the open.

    The only room I could lock him out of would be the bedroom, and Mrs Bear wouldn't like that idea. [​IMG]

    BTW: Nice Stang!!

    Bear
     
    Last edited: Sep 8, 2013
  8. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Geez, and here I have 3 cats who can care less about Salmon.



    Tapayakin' from my iphone
     
  9. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Did not mean to start a thread that ended up with folks arguing, just had a ? and thought what better place to get an answer. For those with an answer, thanks! I know I am kinda a newbie here but can't we respect others opinions and recipes like we would like our own opinions and recipes respected... Just saying if you don't like a recipe, then don't use it. Thanks again to those with an answer.... It is appreciated.... WHB
     
  10. Wow..................you boys are just smoking fish not building a skyscraper.........remember the "KISS" system for the rest of us novice smokers....My head is spinning after what I just read and still don't know what in the heck you were talking about.
     
  11. well said WHB......I'm a newbie to the world of smoking also - I read this thread and I am more confused than before. I agree "if you don't like a recipe, then don't use it".... We all take a lot of time in developing and testing recipes and have received great  reviews from family and friends (both of which are our toughest critics) ........smoking and bbq'ing food should be fun and NOT intimidating like some people make it out to be.....correct me if I am wrong here - just saying.  Josie
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    WHB  &  Josie-----------Exactly !!

    Bear
     
  13. akhap

    akhap Smoke Blower

    What do you find intimidating about the FACT the pellicle is the single most important step in smoking fish?

    What do you find difficult in understanding Beercarver starts off with a compromised pellicle and produces smoked fish showing strong signs of heat abuse?

    Your critic family member may be the toughest, but they likely know little about what really great smoked fish is. They cannot until they have actually tried some.

    Developing and testing recipes is a grand pursuit... ONCE you have mastered the very BASICS of smoking. Showing photos of poor product should be a clue to look elsewhere for a better set of BASIC instructions. Once the BASICS are mastered the recipe can come into play.
     
  14. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Ok, other than meeting a few nice folks from this thread, I am kinda regretting even starting this thread. AK, there's more than "one way to skin a cat"... AGAIN, if you don't like someone else's recipe then don't use it !! Thought it was a simple question that I originally asked... Thought it interesting to see the different ways people do things... So I am saying in a nut shell that as the original poster of this thread I find it insulting that you think YOUR way is the only way and insulting others is your way of showing your RIGHT !! I am constantly learning stuff on every smoke I do and it does not need to be intimidating as SVB stated... WHB
     
    bearcarver likes this.
  15. dcarch

    dcarch Smoking Fanatic

    Well said.

    Just want to put this out there. I have in fact visited many commercial smoke salmon houses in the NY area, from small to large, regular to Kosher, talked to the operators of those companies, looked inside their factories, from their freezers to their slicing and packaging operations, to the restaurants they supply to, I can tell you that there is no one recipe or method, everyone does something different.

    dcarch
     
    diggingdogfarm likes this.
  16. dcarch

    dcarch Smoking Fanatic

    Oh, just in case you are wondering.

    The company I am with gives smoked salmon to clients around Christmas Holidays. 350 lbs to 450 lbs every year. I am the shopper for the company. I get to talk to many smoke houses, see how clean they are, discuss how they make their salmon, and sample lots of recipes.

    dcarch
     
  17. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    dcarch,
    I need your job !! Any openings ?? LOL
     
  18. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Hey, Hey, Hey, get in line behind me.  I already applied for a job as a Salmon taster.
     
  19. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Alright I'll step aside for one person cmayna but that's it. The next opening is mine !! LOL
     
  20. dcarch

    dcarch Smoking Fanatic

    The company trusts me because I smoke salmon at home. Tasting smoke salmon is OK, that is just a job. No big deal.

    But, many of these smoke houses also smoke shrimps, trout, sturgeon, lobsters, scallops --------  now that's the fun part, I get to taste those too!!!.

    [​IMG]

    dcarch
     

Share This Page