Final Smoked Salmon with recipe, instructions, and Qview

Discussion in 'Fish' started by bearcarver, Mar 24, 2010.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    OK----My Son goes to Pulaski in October for the Salmon Run. Then again in November for the huge Trout that run up to eat the Salmon Eggs.

    He's been too busy the last couple years---Hopefully he'll get me some this year.

    Bear
     
  2. I followed this and it came out unbelievable. Marcia said it tastes like sausage! LOL
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Jeff !!!

    Glad you like it !

    Bear
     
  4. dato

    dato Newbie

    This looks really great!! ...but I'm wondering if I'm the only one who likes to eat crispy salmon skin? mmmm!?
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Dato!!!

    I used to eat a lot of Trout, Bluegill, Perch, and Bass Skins, among others, and crispy is my favorite way too. Also crispy Trout tails were always one of my favorites.

    However when it comes to smoking, the Salmon smokes much better without the skin.IMHO  I experimented with about every way possible.

    Bear
     
  6. jonboat

    jonboat Smoke Blower

    Been seeing reports of some early-run salmon in the Salmon River already. They're catching some already. Not the mad-house we'll see come october, but there are some fish in the river already.

    One note... of the nine fish our crew caught on Ontario last week, only one had a clipped adipose fin. That means the other 8 were wild fish - not hatchery fish. Sounds to me like they're getting more successful at spawning and establishing a larger wild population. Pretty cool.

    lamprey control must be getting better too - none of our fish had lampreys or scars on them.
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks, I'll tell my Son, but He's really been busy, just hired 2 new climbers, and he's also been completely changing his back yard & pond bank.

    I used to fish for Shad in the Lackawaxen Pool, of the Delaware River, and the farmers were paying $3 per burlap sack (in the '60s) of Lampreys, because their cows would wade into the water & the Lampreys would suck fast, and they'd get infected. They were coming up the river by the tens of thousands----Burlap bags wouldn't even make a dent in them. LOL

    Those Lampreys are some Ugly critters!!!

    Bear
     
  8. djom1cincy

    djom1cincy Fire Starter

    Quick question.  I didn't want to read 9 pages looking to see if it was covered before.  When making your brine and bringing up to temp you dont have the fish in it correct?  Thinking about it I would say no because it would start cooking.  Just making sure.  Add the fish after adding the water and ice?  I have some fresh salmon I caught in on lake ontario saturday I want to smoke.
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yes, definitely cool your brine before putting the fish in, preferably below 40*.

    Your Salmon should be Great, since you caught them in Ontario. Mine come from Ontario, but my Son caught them in Creeks near Pulaski.

    Let me know how you like it.

    Bear
     
  10. djom1cincy

    djom1cincy Fire Starter

    Thanks for the info. Your sons catch come from Pulaski ny? If so I vacation real close to there on sandy pond. Great place. Been going for 7 years myself. My wife's been going there all her life as her parents own a place there. I'm going to get started on the salmon tonight.
     
  11. djom1cincy

    djom1cincy Fire Starter

    My fish turned out delicious. My 3 year old son loved it along with everyone else who's taste it.

    I did do it slightly different. It brined for 8-10 hours. I let it rest over night and was going to smoke the next day. Things got crazy so I didn't get it in the next day but the day after around 5pm. Started my smoke at 150. Smoked at that temp till the it temp leveled at 118. I turned up the smoke temp to 200 and added a little water to my pan and finish it off. It really turned out great. Your brine has great flavor. I also used apple and hickory for my smoke.
     
  12. djom1cincy

    djom1cincy Fire Starter

    My fish turned out delicious. My 3 year old son loved it along with everyone else who's taste it.

    I did do it slightly different. It brined for 8-10 hours. I let it rest over night and was going to smoke the next day. Things got crazy so I didn't get it in the next day but the day after around 5pm. Started my smoke at 150. Smoked at that temp till the it temp leveled at 118. I turned up the smoke temp to 200 and added a little water to my pan and finish it off. It really turned out great. Your brine has great flavor. I also used apple and hickory for my smoke.
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sounds Great !!!

    Glad you all liked it !!!

    Thanks for the report,

    Bear
     
  14. Hello Bearcarver.    I know this is an older thread but I just joined SMF and was wondering if you've tried this technique with any farm raised salmon?    I spent 40 years in the northwest so my salmon palate finds the farm raised stuff underwhelming and thought this may be a way to make it more "real".
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Maybe it's because of my brine & how hard I smoke my Salmon, but if you did both the same way as this, and put them in front of me, I don't think I could tell the difference.

    Let's not forget that the Salmon I used in these tests & this final recipe were Salmon that ran up river to spawn, so they aren't supposed to be that great.

    These only run a couple miles, instead of the long runs they make in the Northwest, but they're still on a spawning run.

    Give it a try & let me know.

    Bear
     
  16. Incredible detail Bear, I am following this except I am smoking the entire filet (not sliced into smaller steaks). Brined for 5 - 6 hours (due to thickness) and now drying in fridge for pellicle. Will update tomorrow with status results.
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sounds Great, 4dogs!!

    PM me if you run into any questions. I'm usually on the forum on & off between 7 AM and 7 PM.

    Bear
     
  18. This is so amazing! Thanks for posting this, as it's so thorough and helpful and beautiful! Cheers! - Leah
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Leah!!!  Glad you like it.

    Imagine me typing all that with one finger.

    I take pride in making them easy to follow.

    I have a bunch of other "Step by Steps" like that in my Signature, at the bottom of eachl of my posts, but that's the only fish there.

    Bear
     
  20. Very fun! I checked out your step-by-steps and was looking for "Bear" (due to your name) as I always find the shoulder roast to be so damn fatty, and in need of too much trimming, but figured you were the "bear" guru.

    Then, I looked at your hobbies, and then your avatar, and am BEYOND IMPRESSED! Did you actually CARVE that bear? (Sorry, I realize this is a food thread, but hey, credit is due).

    Anyway, here's to bear, carved bear (both edible and not) and good things! Happy Monday!!!! Cheers! - Leah
     

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