or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fish › Mr T's "Smoked Salmon From Go to Show" w/Q-View
New Posts  All Forums:Forum Nav:

Mr T's "Smoked Salmon From Go to Show" w/Q-View - Page 4

post #61 of 78
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

MR, T I owe a guy a bet that I lost and he wants some smoked salmon and I am going to try this, during the week, How long will this stay vac pac'd in the fridge??  No freezing, I am going to try to get 6lbs or so, and cut into chunks. 

 

DS
 

 

I have kept it longer than I care to admit.

 

T

post #62 of 78
Quote:
Originally Posted by Mr T 59874 View Post
 

 

I have kept it longer than I care to admit.

 

T

Roger that!!!  Thumbs Up

 

DS

post #63 of 78

Mr T, I gotta give it to you, great recipe. Brined some Steelhead with your recipe and smoked to 143 degrees with Alder/Apple/Maple pellets. Came out moist, flaky and buttery. 

 

post #64 of 78

I'm going to give this a try next year. I smoked over 30 samon this year. I'm currently moding my trager so that I can do even more fish next year. I'm canning some also. I'll use some of the brine in it also.

I don't fish for them. My tribe gives them to me. They come out of the Okanogan river with nets.

post #65 of 78

I like to use cream cheese,Samon, sour cream, green onions, celery,garlic.a pinch of salt and a pinch of pepper and some bell pepper. I throw the stuff in a Ninja then mix it with the cream chease and flaked samon. 

As good as that is... I make a cabbage salsa that is to die for!

post #66 of 78
Quote:
Originally Posted by twissted View Post

I'm going to give this a try next year. I smoked over 30 samon this year. I'm currently moding my trager so that I can do even more fish next year. I'm canning some also. I'll use some of the brine in it also.
I don't fish for them. My tribe gives them to me. They come out of the Okanogan river with nets.


Twisted, morning.... are we neighbors ?? Howdy neighbor....
post #67 of 78

Great information. Add to my list.

post #68 of 78

I wonder if this would work on striper?

post #69 of 78

 

Good morning! I live above the Golf corse. I hope we can meet some time. 


Edited by twissted - 10/20/15 at 3:45pm
post #70 of 78
Thread Starter 
Quote:
Originally Posted by DirtyDuc83 View Post
 

Mr T, I gotta give it to you, great recipe. Brined some Steelhead with your recipe and smoked to 143 degrees with Alder/Apple/Maple pellets. Came out moist, flaky and buttery. 

 

 

That's what smoked salmon should look like, mouth-watering.  I could tell at a glance that you followed the recipe very closely and that you used the TQ version. 

 

Will give the Apple/Alder/Maple blend a try.  Thanks for the tip.

 

Good job and glad you are enjoying.

 

Tom

post #71 of 78
Quote:
Originally Posted by DirtyDuc83 View Post
 

Mr T, I gotta give it to you, great recipe. Brined some Steelhead with your recipe and smoked to 143 degrees with Alder/Apple/Maple pellets. Came out moist, flaky and buttery. 

 

Dang it man that looks good!!!! :points:

 

A full smoker is a happy smoker 

 

DS
 

post #72 of 78

Salmon turned out GREAT! Thanks.

post #73 of 78
Quote:
Originally Posted by twissted View Post

I like to use cream cheese,Samon, sour cream, green onions, celery,garlic.a pinch of salt and a pinch of pepper and some bell pepper. I throw the stuff in a Ninja then mix it with the cream chease and flaked samon. 
As good as that is... I make a cabbage salsa that is to die for!

Hey Twissted, hows about giving up that recipe for that cabbage salsa? Sounds good!
post #74 of 78

I'll sleep on that!

post #75 of 78

I made this recipe and the wife said it was the best salmon she has ever had.   Thanks Mr T.

 

post #76 of 78

Ok here is what I know about smoking salmon. Skip the water when you brine. It just waters the process down. I use a stainless bowl season the fish one layer at a time and when done cover and let chill 13 to 24 hours.  

post #77 of 78
Thread Starter 
Quote:
Originally Posted by BenA View Post
 

I made this recipe and the wife said it was the best salmon she has ever had.   Thanks Mr T.

 

 

That is a beautiful plate. Doesn't it make you feel good when they tell you, it's the best they have ever had. Point

 

T

post #78 of 78
I followed Mr T's directions to the letter. I made 5.5lbs of farm raised atlantic salmon for my first attempt (party at my house so we had plenty of other food incase in didn't go well).

It took 3 hours with a small fan (I think I will grab another one to reduce the time for it to pilliicel just right)


Everyone including myself were over the moon with how great it was.

Thanks Mr T!!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Fish
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fish › Mr T's "Smoked Salmon From Go to Show" w/Q-View