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Smoked Salmon and also some Cheese for the holidays (Lots of Qview)

post #1 of 9
Thread Starter 

I  had a request to smoke  up a bunch of salmon for my mother in law and her friends so  they could have  some for the Holidays. My MIL brought over 6 big fillets from Sam's and I ran out and picked up two for my freezer and I also decided to pick up some cheese while I was at Sam's. figured if I smoked it now it would be ready for Xmas snacks. I did my normal rub of brown sugar and salt  for 12 hours then rinsed the salmon of and let them dry and then added a bit of brown sugar, garlic powder and pepper on them and then put them in the smoker at around 150 degrees until they reached  145 degrees internal temp. I did kick the temps up to around 180 for the last 45 minutes because it was getting late and I wanted  to go to  bed. I was using my A-Maze-N-Pellet-Smoker filled  with  cherry pellet.

 

The 8 fillets of salmon that we "caught" at Sam's Club.

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All rubbed down  and ready to rest in the fridge over night.

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All rinsed and dried a bit and rubbed with brown sugar, garlic powder and pepper and waiting to go  into the smoker.

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Sorry no pictures  of the salmon in the smoker but here they are all finished and cooling off out in the garage. Once  they were  cool I vacuum sealed  them all up.

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No here is the question I have for you guys and I want your opinions. Once I rinse and dry my salmon do you think it is better to let it dry and form  the pellicle before I  put the brown sugar, garlic powder and pepper on or do I put those on and then let it dry before it goes into the  smoker? I have tried  it both ways and I still can't figure out which is better. The issue I have is once I put that brown sugar on it there is  a ton of liquid from the sugar so it never really gets try. This time I let them dry then I put the ingredients on it and then I let it rest for another hour to  see  if the sugar would dry out a bit but it really didn't at all. Please post your opinion  on this as I am curious what everyone else  does.

 

Here is the cheese. I did a true  cold smoke for 3 hours with cherry dust loaded up in my A-Maze-N-Smoker since my pellet smoker was in use for the salmon.

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All loaded up and ready to  go  into the smoker.

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And here it is 3 hours later. They took on a bit of color.

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All packaged up and ready to rest for a  few  weeks in the fridge. We will eat these over Xmas.

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Here is a shot of the two smokers running side by side. Man I am sure glad that I poured that cement slab this fall.

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Thanks for looking and if you could give me your opinions on what you thing about adding the brown sugar I would really appreciate it.

 

 

post #2 of 9

All looks really great, Ross!!

 

Mighty Tasty!!!!

 

As for your Brown Sugar question----You and I have both tried it both ways---LOL

I went back to just putting the Brown Sugar in my brine, and not putting anything but dry stuff on it after it has been rinsed and dried---only dry seasonings after that (like pepper & garlic powder type things), for the same reason you're wondering about---to keep my pellicle dry & tacky.

 

 

Bear

post #3 of 9

I have only made salmon 2 ways, cured & cold smoked for lox, or hot smoked for a dinner meal. I guess I will have to try Bear's way as a snack food.

post #4 of 9
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

I have only made salmon 2 ways, cured & cold smoked for lox, or hot smoked for a dinner meal. I guess I will have to try Bear's way as a snack food.


Yea I have been meaning to try Bears recipe one day but I just keep going back to my old trusty recipe. I am going  to make some lox though this winter. That stuff looks so awesome!

 



Quote:
Originally Posted by Bearcarver View Post

All looks really great, Ross!!

 

Mighty Tasty!!!!

 

As for your Brown Sugar question----You and I have both tried it both ways---LOL

I went back to just putting the Brown Sugar in my brine, and not putting anything but dry stuff on it after it has been rinsed and dried---only dry seasonings after that (like pepper & garlic powder type things), for the same reason you're wondering about---to keep my pellicle dry & tacky.

 

 

Bear


I probably don't need to add the brown sugar to mine either as I have quite a bit of brown sugar in the rub but I like the little hint of sweet flavor that it gets when I add the brown sugar so I keep doing it. Some day I am going to give your recipe a test run.

 

post #5 of 9

Great job Ross...! Looks awesome! Smokin - K

post #6 of 9

Ross this salmon looks great like AL i made only lox and hot smoke i will have to do this way also one day the  cheese looks good as well ,

post #7 of 9
Some great lookin grub my friend. love the cheese, color was great
post #8 of 9

Great looking salmon and cheese. I never smoked cheese, but will try some soon. Can you mix things up in the smoker? Like salmon and turkey breast? Or salmon and cheese?

post #9 of 9

Sorry Ross...I missed this one!

Awesome Looking Cheese and Salmon

 

How'd it all turn out?

 

I'm waiting for some "Wild Salmon", and going to do a side by side comparison with "Farmed Salmon"

 

 

Todd

No Creosote! A-Maze-N Smokers

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