Yumminess Smoked Salmon

Discussion in 'Fish' started by cmayna, Feb 16, 2014.

  1. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    We need to start clearing out our freezer with last season's catch so thought I'd start stockpiling up on some Filets of our Pacific King.

    2am...Mixing up the dry brine with da fish
    [​IMG]

    Fish resting in the smoker afterwards. Note the AMNPS at the bottom.
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    Started one end with Alder for an hour plus. Blew it out and started the other end with Apple.
    [​IMG]

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    Details:
    Dry brine with 1/4 ratio of Salt / Br. Sugar with fresh minced garlic for 7 hours.
    Rinse and room dry for 2+ hours.
    Smoke for 3-4 hours (1 hour [email protected] 130*, 150*, 165*) or until IT reaches 145*






    Tapayakin' from my iphone
     
    Last edited: Feb 16, 2014
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Craig.... great looking fish.... not overcooked... The Big Chief has always been a perfect fish smoking machine.... They are even better when modded...... :thumb1:
     
    Last edited: Feb 16, 2014
  3. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Man that looks very good, well done
     
  4. Delicious!!! I love the color!!!! It must smell amazing!!!!!!!!!!! Cheers!!! - Leah
     
  5. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Thanks everyone.   Wife claims it's one of my better batches  [​IMG]     Need to make some more Jerky out of the next batch so I can share it on the upcoming Salmon opener day.
     
  6. sb59

    sb59 Smoking Fanatic

    Details:
    Dry brine with 1/4 ratio of Salt / Br. Sugar with fresh minced garlic for 7 hours.
    Rinse and room dry for 2+ hours.
    Smoke for 3-4 hours (1 hour [email protected] 130*, 150*, 165*) or until IT reaches 145*

    Hi cmayna,

    Looks good, about how much do you mix per pound of fish? I've never used a dry brine and I want to try this spring but not sure how much to make or heavy to coat. 

    Thanks

    SB59
     
  7. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    It really depends on what size container I am using. I do feel I probably use way too much when I do filets. When I do Salmon nuggets not so much.

    I never really thought about how much I use per pound of fish. My guess would be 2-3 cups per pound. I have thought about doing the next batch in large ziplok bags to help reduce the waste of air space around the filets that a oblong pan creates.




    Tapayakin' from my iphone
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty as usual Craig!
     
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    That calls for a nice cocktail to that salmon justice.

    Disco
     
  10. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    SB59,

    I forgot to mention that when I make the dry brine, I always make way too much just to have plenty available and whatever I don't use, goes into larger 1 gallon ziplok bags and stored away for the next smoke session.  I use the same brine for my Salmon nuggets and Jerky as well.  Never goes to waste.
     
  11. sb59

    sb59 Smoking Fanatic

    Thanks cmayna,

    Mostly I was just wondering how heavy I would have to cover the fish. It looks pretty heavy judging from your pics.
     
  12. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    I am planning to experiment doing filets in large ziplok bags in order to reduce the amount of brine used.   Will post when I do it.
     
  13. Those look very good.  Is that ground black pepper on top?  Also, I couldn't tell from the pictures, is that done with the skin on or removed?
     
  14. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Yes, some of them have coarse black pepper and fresh minced garlic such as in the last pic.
     
  15. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    Craig, morning..... When I dry brine my fish, I weigh the salt, sugar etc.... mix it all up in a zip bag.... If I have 25% salt, I add the mix to the fish at the rate of 2% salt...... then it can sit for days and not get too salty and a short rinse and dry is all that is needed for a good flavor...
    Example: 10# of fish.... = 160 oz fish or 4540 grams of fish..... 160 x .02% = 3.2 oz / .25% = 12.8 oz mix for 2% salt or 4540 x .02 = 91 grams mix / .25% = 364 grams of mix for 2% salt...
     
    Last edited: Mar 2, 2014
  16. sb59

    sb59 Smoking Fanatic

    Hi Dave,

    Let me see if I've got this right. If I mix up 8 lbs of  Craigs brine ( 2 lbs salt + 6 lbs brn. sugar ) and I want to brine 5 lbs fish all I need take from the batch is 6.4 oz of the blend? And since I'm working with only 5 lbs of fish if I wanted to add cure #1 for safety I would add 1 level teaspoon to the 6.4 oz of dry brine?
     
    Last edited: Mar 2, 2014
  17. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Let's figure this out..... for a 2% salt addition, if 12.8 oz is for 10#'s ...1.28 oz / # x 8#'s fish = 10.24 oz of the mix for 8 #'s..... Then the cure for fish is from 120-200 Ppm cure #1 or something like that... I would probably put 1 1/2 to 2 tsp cure #1 for 8#'s fish.... 1 tsp per 5 #'s is about 156 Ppm nitrite....
    Then it could sit in the refer for 2-5 days and never get too salty, and the cure/salt/sugar would fully penetrate, depending on thickness of course..... Spices etc. could be added..... I like a little dill, garlic, onion, white pepper and a dash of ground allspice.... not too much of any of them but for a hint of flavor.....

    Dave
     
    Last edited: Mar 2, 2014

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