Perfecting my smoked Salmon

Discussion in 'Fish' started by h2so4ca, Mar 2, 2014.

  1. h2so4ca

    h2so4ca Meat Mopper

    In a quest to perfect my smoked Salmon recipe. I smoked this Black Mouth yesterday.


    I put it in a brine of 2 cups Kosher Salt and 4 cups of Dark Brown Sugar.

    Here it is after coming out of the brine. 


    I prepared a glaze of Honey, Brown Sugar, Gallic and a bit of Sriracha

    here it is after smoking for 4 hours over alder wood smoke at @ 180 deg.


    At this point I reglazed and added just a hint of garlic powder.

    Two hours later out of the smoke and cooling before vacuum sealing 


    It has a beautifully mahogany color. And smells great.

    This morning I tried a piece and I really like this recipe.
     
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Nice lookin salmon, I would not need to worry about a vacuum packer at my house as the salmon would probably already be gone ! :ROTF. Huge salmon fans here ! Again, nice job ! Thumbs Up
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking Salmon! I like the addition of Hot Cock in your glaze, bet it added a nice kick!
     
  4. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Nice looking fish, especially since it is a Chinook.   
     
  5. How delicious!!! Cheers!!! - Leah
     
  6. denappy

    denappy Fire Starter

    I like the idea of glazing it again after smoking, will have to try that!  Great looking fish!
     
  7. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    h2so4ca,

    After re-reading your thread, am I correct in understanding that you did an initial glazing at the beginning of the smoke and then a repeat 4 hours later ending with 2 more hours of smoke?   Did you burn alder for all 6 hours?    I love the color.
     
  8. h2so4ca

    h2so4ca Meat Mopper

    Yes for this run I did burn Alder for 6 hours. 
     
  9. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    I really like the Sriracha addition to the glaze.   I just might do a little Sriracha experimenting during my next batch.
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Awesome From Here!!!! [​IMG]

    Bear
     

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