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A 'lil Sunday Salmon.

post #1 of 9
Thread Starter 

Figured I'd try a 'lil salmon this weekend with my new AMNPS in my MES,

 

Sams Club farm raised Atlantic Salmon,

 

Alder chips.

 

Following Bearcarver's path (generally ;-)  http://www.smokingmeatforums.com/t/91264/final-smoked-salmon-with-recipe-instructions-and-qview

 

Imported Photos 00013.JPG

 

Happy with the results,

 

Thanks, Bearcarver and Todd. biggrin.gif

post #2 of 9

WOW!

What Nice Color!

 

How'd the salmon taste?

MES 30 or 40

Temp?

 

 

Todd

 

 

No Creosote! A-Maze-N Smokers

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post #3 of 9
Thread Starter 
Quote:
Originally Posted by TJohnson View Post

WOW!

What Nice Color!

 

How'd the salmon taste?

MES 30 or 40

Temp?

 

 

Todd

 

 




Lol, the first piece I tasted out of the smoker was pretty salty, but it was that very thin belly piece, so that's to be expected.  The thicker pieces were just nice. 

 

My MES is an older 40 inch digital, I've had it for about 4-5 years now, caught it on an end-of-season markdown at Sams club for $119 (don't hate me!)

 

Since I was cooking here in Fl with an ambient temp between 83 and 91 today during my smoking time, it was hard to keep the temp low at the beginning, (the AMNPS alone will hold my pre-heated smoker at 120), The majority of the smoking was done between 120 and 140, bumping it up toward the end to get the +140 finish temp.  About 5 hours total.

 

Still fighting with my Maverick ET-732 and my smoker, the Maverick keeps reading 10-20 degrees higher, got to keep playing with probe placement, I suppose...

 

And yes, filled the AMNPS 1/2 full, was still smoking when I was done...  biggrin.gif

 

 

post #4 of 9
Quote:
Originally Posted by billebouy View Post

Figured I'd try a 'lil salmon this weekend with my new AMNPS in my MES,

 

Sams Club farm raised Atlantic Salmon,

 

Alder chips.

 

Following Bearcarver's path (generally ;-)  http://www.smokingmeatforums.com/t/91264/final-smoked-salmon-with-recipe-instructions-and-qview

 

Imported Photos 00013.JPG

 

Happy with the results,

 

Thanks, Bearcarver and Todd. biggrin.gif

Looks great! Great path to follow.
points.gif
 

 

post #5 of 9

That looks great, bille!!!!   Nice Color!!!

 

You're right---The thinner pieces can get a little salty.

 

When I did my Salmon, the pieces were all pretty thick. Then when I did some small trout & tilapia, I found out that 6 hours brining with my brine was just right for the thicker pieces & too long for the thinner pieces.

 

Next time I do fish with the brine I use, I will be doing thicker pieces for 6 hours & thinner ones for 4 hours.

Hard to believe that 2 hours makes a difference, but it really did for me.

 

I wonder if I should edit my step by step, on that point???

 

 

Bear

post #6 of 9
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

That looks great, bille!!!!   Nice Color!!!

 

You're right---The thinner pieces can get a little salty.

 

When I did my Salmon, the pieces were all pretty thick. Then when I did some small trout & tilapia, I found out that 6 hours brining with my brine was just right for the thicker pieces & too long for the thinner pieces.

 

Next time I do fish with the brine I use, I will be doing thicker pieces for 6 hours & thinner ones for 4 hours.

Hard to believe that 2 hours makes a difference, but it really did for me.

 

I wonder if I should edit my step by step, on that point???

 

 

Bear

 

Yep, I was thinking next time, I'd load the 1/2" or less pieces into the brine last (so they're on top), and pull them around 4 hours, maybe even 3 for a real thin belly piece.  Have to play around with it.

 

post #7 of 9
Quote:
Originally Posted by billebouy View Post

 

Yep, I was thinking next time, I'd load the 1/2" or less pieces into the brine last (so they're on top), and pull them around 4 hours, maybe even 3 for a real thin belly piece.  Have to play around with it.

 


Yup---That confirms it---I'm going to edit my Step by Step (right now).

 

I'll go with 4 & 6.

 

Thanks for your contribution,

Bear

 

post #8 of 9
Thread Starter 

I just noticed, if you look just above the top middle piece in the pic, you'll see a very interested kitty.

 

Yes, I gave him a taste.

 

He really enjoyed it. Of course, he enjoys dead mice too (no acountin' for taste, lol)...

 

 

post #9 of 9

LOL---That's funny!!!

 

I didn't even notice that, but our kitty "Smokey" loves to look up through our glass coffee table, and loves Smoked salmon.

He has never seen a real mouse---Has about 15 toy mice though!!!  biggrin.gif

 

 

Edited my Step by step,

Bear

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