Today's Smoked Salmon

Discussion in 'Fish' started by cmayna, Jul 5, 2014.

  1. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Been so busy doing Salmon Jerky & Salmon Nuggets recently, I kind of forgotten how to do some good ole Smoked Salmon Filets. So thought today would be perfect to go back to the basics. Here's 12 pieces in the brine:
    [​IMG]

    Drying on the racks:
    [​IMG]

    In the Big Chief
    [​IMG]

    Cooling on the racks
    [​IMG]
    [​IMG]

    In da tub for the night. Tomorrow they will be vacuum sealed
    [​IMG]
     
    Last edited: Jul 5, 2014
  2. chestnutbloom

    chestnutbloom Smoking Fanatic

    Looks superb! May I ask which brine you used?  [​IMG]  [​IMG]
     
  3. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Great color. Those look awesome!

       Mike
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks fantastic Craig! The salmon fishing has been great off the Oregon coast the past couple weeks. Hoping I can get over and catch a few while the season is still open!
     
  5. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    I use a very basic dry brine of a 4/1 ratio of Brown Sugar/ Non Iodized salt with a bunch of fresh minced garlic. 
     
    sb59 likes this.
  6. kaze105

    kaze105 Newbie

    wow that looks great! Is that sesame seed on the top?
     
  7. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Nope, it coarse pepper.
     
  8. sb59

    sb59 Smoking Fanatic

    Looks good as usual, Craig. I finally tried your recipe today on a 6 lb rainbow trout I had in the freezer. Really came out well. Totally different taste then my usual wet brine method. I think I'll use my old brine for the pan sized fish and your recipe for the larger fish that I fillet. 
     
  9. reinhard

    reinhard Master of the Pit OTBS Member

    Great color, very nice!!! Reinhard
     
  10. skully

    skully Meat Mopper

    great job![​IMG]
     
  11. Those are beautiful!  I have been using a dry brine lately as well, very similar to your's but add garlic and onion powder and a little pepper.  I tried some powdered ginger in one batch as well and it came out really good, but found out you need to go easy on the ginger...it can become a very "forward" taste if you let it have it's way!

    Cheers!
     
  12. Also had a question....do you peel the skins off after smoking and before storing them?  I was always told that i should, but I see a lot of people don't.  I am curious if it makes a difference?
     
  13. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    I see no reason to skin the fish before vacuuming.
     
  14. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Now that is some damned fine lookin salmon ! Yum !! Nice smoke ! Thumbs Up
     

Share This Page