Toggle sidebar

Smoked salmon

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Remove the Ads for LIFE - 50% Off!
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Sockeye + alder = probably what they serve in heaven.

Can't tell from the pic...Steaks?
Watching and cheering.
 
Last edited:
atomicsmoke said:
Sockeye + alder = probably what they serve in heaven.

Can't tell from the pic...Steaks?
Watching and cheering.
Click to expand...

Three filets cut into five pieces each. From now on, I'll let the fish monger filet the fish for me. I butchered the heck out of this poor guy. Fortunately, I bought the third filet. You can guess which one will pose for pictures.[emoji]128132[/emoji][emoji]128055[/emoji]
 
Last edited:
Sounds good to me.  I do a lot of Salmon and Alder then chased with Apple is my favorite.
 
I have been using Italian spice pellets from Todd on salmon.    Works great.
 
c farmer said:
You only cold smoking?

They look beautiful.
Click to expand...

No, sorry for the confusion. I just didn't preheat the smoker this time. The Bradley only goes down to 120, which is too warm to start at. By starting cold and paying attention to the temperature and turning off heating element as needed, I'm able to keep it around 100 for the first hour or so, then I'll move it up to 120 and finish at 140 for the last hour or two.
 
MyOwnIdaho said:
No, sorry for the confusion. I just didn't preheat the smoker this time. The Bradley only goes down to 120, which is too warm to start at. By starting cold and paying attention to the temperature and turning off heating element as needed, I'm able to keep it around 100 for the first hour or so, then I'll move it up to 120 and finish at 140 for the last hour or two.
Click to expand...
 
Looks great.  What wood did you decide to use?   The Italian Spice pellets that Adam mentioned sure sounds interesting.  Might need to add some to my next Todd order.
 
cmayna said:
Looks great.  What wood did you decide to use?   The Italian Spice pellets that Adam mentioned sure sounds interesting.  Might need to add some to my next Todd order.
Click to expand...

I used Alder. The spice pellets do sound interesting.
 
You must log in or register to reply here.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Similar threads

N
Pellet Smoked Salmon & Brine Gone Wrong?
Replies
0
Views
359
Fish
NorthShoreSmoker
N
E
Colds smoked salmon questions / diagnosis
Replies
14
Views
2K
Fish
SmokinAl
SmokinAl
KBFlyer
Going In The Smoker Tomorrow
Replies
13
Views
2K
Fish
Winterrider
Winterrider
Rafter H BBQ
Steelhead Filet… Two Ways In Process!
Replies
20
Views
992
Fish
Brokenhandle
Brokenhandle
M
Smoked Salmon Sticks
Replies
12
Views
2K
Sausage
DEERMAKER
DEERMAKER
Rafter H BBQ
Salmon Jerky!!
Replies
21
Views
883
Making Jerky
Rafter H BBQ
Rafter H BBQ
N
First smoked salmon
Replies
11
Views
3K
Fish
Name4SmokingForum
N
cmayna
Smoked Salmon & Blue Fin Tuna
Replies
3
Views
1K
Fish
jaxgatorz
jaxgatorz

Latest posts

Hot Threads

Top Bottom
Back
Clicky