Smoked Salmon with Q-View

Discussion in 'Fish' started by nwbhoss, Dec 25, 2009.

  1. nwbhoss

    nwbhoss Smoking Fanatic

    Here are a few silvers and Pinks in brown sugar brine

    Ready to hit the smoker

    Getting started

    Finished product

    All sealed up and ready to go!!!

    This fish turned out great!!!!!!!!!
    The Course Ground Malabar Black Pepper added after the brine was rinsed off and just before going into the smoker made a big improvement. this is the first time I have added Pepper to my salmon. The flavor is excellent!!!
  2. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Oh man do I love smoked Salmon. Your dog is looking at you out of the corner of his eye, hes waiting for you to turn your back so he can snag a piece LOL. Great job. [​IMG]
  3. werdwolf

    werdwolf Master of the Pit OTBS Member

    That looks incredible [​IMG]
  4. nwdave

    nwdave Master of the Pit SMF Premier Member

    Mark, those are some great lookin' fish. You are saving some for our next Bomb party, RIGHT?[​IMG]

    Hey, you got snow!!!! All we got was fog!!!!

    Sidebar: Mark lives about 30-35 miles south of me.
  5. nwbhoss

    nwbhoss Smoking Fanatic

    Both my healer's LOVE fish and as you can see in the finished picture we have already been "testing" the quality of the last batch [​IMG]

    She is hanging out waiting for more [​IMG]
  6. alx

    alx Master of the Pit OTBS Member

    Great job...I miss the salmon.
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Delicious, Great Job...[​IMG]
  8. tom in nc

    tom in nc Smoke Blower

    Man that looks delicious. Just last night (after smoking some baby back ribs) my wife asked me when I was going to smoke some salmon. Looking at your Q-view I'll have to smoke it soon.

    Nice job...[​IMG]
  9. meateater

    meateater Smoking Guru SMF Premier Member

    What is all in that brine if you dont mind? I love that salmon, great stuff!
  10. flyfishjeep

    flyfishjeep Smoking Fanatic

    Great looking Salmon! I to am anxious to try some. I also would love to know what ingredients you used for your brine.
  11. nwbhoss

    nwbhoss Smoking Fanatic

    Here is the recipe for the salmon [​IMG]

    1 cup canning salt
    7 cups brown sugar
    3 Tbsp onion powder
    3 Tbsp garlic powder
    1 1/2 Tbsp black pepper

    Let er soak in the rub for 12 hours, then move the bottom meat to the top and vice versa to get the other half of the meat into the juice created.

    Smoke for 3-4 hours @ 140ish. When the fish is almost done turn the heat up to 160-165 for an hour to help kill anything that might need it.

    There is an option to this recipe. Rub red pepper flakes on the fish right after it comes out of the brine.

    I personally smoke for 3-4 hours at 120-130, then up the heat to 165 for an hour or so to get the internal temps up and finish the fish.
  12. the dude abides

    the dude abides Master of the Pit OTBS Member


    [​IMG][​IMG]:pDT_Armataz _01_12:

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