First attempt at some salmon

Discussion in 'Fish' started by johnnyb99, Feb 15, 2015.

  1. johnnyb99

    johnnyb99 Fire Starter

    A week ago I would never have said this would be going on my smoker.  I told a co worker of mine that all fish was just gross.  End of story.  She asked if I had ever tried a piece of smoked salmon. I said it didn't matter, that I wouldn't like it.  Well......the next day she brought me in a piece to try.  Holy crap! that was one of the tastiest things I have ever eaten.  She got to give me a big "I told you so."

    So here I am today about to put 2.5 lbs of salmon on the smoker.  I am a jerky lover and after seeing cmayna's post with the jerky pics I decided to dive right in on that too.  I took a portion and sliced it up for jerky.

    I sort of messed up and did the ratio wrong on the brown sugar / salt, and did a 2/1 ratio.  I also added a couple quarts of water for a wet brine, so I could brine overnight.  sprinkled just a bit of sweet and spicy jerky seasoning on the jerky strips.  Everything is on the racks and drying right now.  I will update later. 


     
  2. johnnyb99

    johnnyb99 Fire Starter

    on the smoker @ 125 with the AMNPS


     
  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    johnyb that is starting to look good [​IMG]
     
  4. Looking good! Keep the pics coming.

    Happy smoken.

    David
     
  5. johnnyb99

    johnnyb99 Fire Starter

    finished

     
    themule69, tropics and gary s like this.
  6. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Salmon is a lot of fun to play with, it can come out many ways and still be good.
     
  7. johnnyb99

    johnnyb99 Fire Starter

    I'm really glad I'm breaking out of my norm and trying something different. The jerky is downstairs still going. I'm excited to see how that turns out. The guy at the meat counter thought I was nuts when I mentioned salmon jerky.
     
  8. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Salmon can be barely cooked, moist and flaky, or it can be smoked until firm and dark and intense which is good for using in smaller amounts, like in a dip or spread.
     
  9. MY T FINE!

    [​IMG]

    Happy smoken.

    David
     
  10. timberjet

    timberjet Master of the Pit

    Way to go in trying new things. I just made ABT's with oysters inside. Gotta try new stuff. Life is too short.
     
  11. Now you have my attention! did the oysters get chewy?

    Happy smoken.

    David
     
  12. Beautiful !!  Great color  [​IMG]

    Gary
     
  13. timberjet

    timberjet Master of the Pit

    they were from a can and they were awesome.

     
  14. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    They look real nice, good job. [​IMG]
     
  15. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    johnnyb99,

    Nice looking fish there.  I see you started out at 125*.  Did you then bump it up to what?  and what internal temp did you pull the fish at?  Once you master Salmon jerky, you'll have a sudden increase of friends.    I'll be doing some this weekend.
     

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