Copper River Red Salmon!!

[alaskanbear]

Figured while I'm smoking, might as well do a Quiche.. Yeah I know, I aint a real man; as "Real men dont eat quiche" !!!

Rich

 

[meateater]

Can't wait for the Bear View! 

 

[alaskanbear]

Smoked quiche with smoked cheese were goodly...LOL

 

[alaskanbear]

Just an update on the smking for those who may care...

AMZN Smoker kicking ASS!!!!!!!!!!!

TY TODD

That TBS is absolutely wonderful, and temps holding between 105-110  wow I happy camper!!

Rich

 

[meateater]

Offer still up for deck hand. 

 

[leupy]

That is without a doubt the best looking salmon I have ever see.  One Shriner clown to another.

 

[Bearcarver]

That Salmon looks sooooo good!!!!

And I never had Quiche, but I would have no problem devouring a few slices of that stuff.

I guess it's OK for Bears to eat it !!!!  

Bear

 

[alaskanbear]

THE MONEY SHOT!!!!!!

 

[africanmeat]

I am speechless i am lost of  words so i can just say 

it is amazing

 

[Bearcarver]

MMMMMMMMMmmmmmmmm.........................

Dang---another keyboard !!!!!

Bear

 

[tjohnson]

Closest thing we get to that color red is "Roadkill"!!!

Looks AWESOME My friend!!

Todd

 

[flash]

Now that is the reason I laugh each time I shop at our Grocery stores and see them touting FRESH SALMON.

Thanks for reminding me what they really look like.

 

[alaskanbear]

I have read some posts lately that use a wet brine for their salmon.  I have never used a wet brine, as the dry one I use produces all the moisture needed to make the salmon ready for cold smoking, and/or kipper hot smoking. Heres my Alaskan recipe:

8-12 Red salmon fillets cut into 1" long strips

4 lbs. brown sugar (I use light)

1 cup Onion powder

1 cup garlic powder

1/2 cup black pepper (fine ground)

2 cups Pickling Salt (needed to produce correct brinning solution, and easily washed away)

mix well in a large bowl, making sure all lumps in sugar are gone.

place salmon in a food safe tote and cover with dry brine.

mix thoroughly with hands to ensure all pieces have a good coating on them.

set aside in a cool place covered for 2 hours; remix with hands to get dry off of bottom of tote.

recover, set aside for 2 hours and repeat above step.

set aside and allow to set another 2 hours--a total of 6 hours in brine. ( can go longer up to 12 hours without a problem)

remove from tote, rinse well in COLD water and towel dry

place on racks to air dry for 12-14 hours, (8-10 with a small fan blowing across them)

warm smoker to 105 and place fish inside. add smoke flavor of choice (most use alder, though its not my choice) smoke between 100-110 degrees for 16-18 hours OR till the desired consistency is achieved.  The longer the dryer and harder the salmon, but dam good too.

Let cool for 1 hour--vacuum seal and freeze--(thats if you can leave enough after MUNCHING out to have any leftover to freeze)

 

[Bearcarver]

Thanks Alaskan Bear !!!

Awesome !!

Bear