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Hot Smoking Salmon... Throwing Down the Gauntlet - Page 3

post #41 of 48

Wes, evening.... Since this thread is old, I will give you my best answer....  Forming a pellicle takes several hours... I suggest in front of a fan on high speed... that dries out the proteins and forms a skin (pellicle).....  Be sure the salmon is rinsed very well and dried with paper toweling or cotton first....   Be sure your therms are calibrated for correct temps in the smoker....  too warm or cold is not the way to go on this recipe....     

 

Dave

post #42 of 48

Thanks Dave.   Does it matter how thick the salmon is?   I see it from a inch thick to 1/4 in thick.   The one I got was about 1/2 inch.   I'm assuming I need to at least get the IT to 140.  

 

I have family in Michigan.  I hope to go up this summer and do some salmon fishing in Lake Michigan.  They say there are plenty of them about 3-4 miles out.   I hope to bring back a couple coolers.

 

Thanks for your help.

 

Wes

post #43 of 48
I am on my second cook using this method. I have been raising the smoker temp to about 200 for the last 15 degrees, and I take mine to 142-145. Has come out real good!
post #44 of 48

This is my first attempt at this recipe... once it's done, I will post some pics... So far, looks great... No oozing at all!

post #45 of 48

should water pans be used?  Trying my first salmon & cod today

post #46 of 48

I did not use one for my salmon and it came out pretty darn good and I believe I read somewhere on here that the increased humidity can break down the pellicle.  Someone correct me if I am wrong though.

 

Phil

post #47 of 48
Quote:
Originally Posted by Phil129 View Post

I did not use one for my salmon and it came out pretty darn good and I believe I read somewhere on here that the increased humidity can break down the pellicle.  Someone correct me if I am wrong though.

 

Phil

Spot on...... moisture will dissolve a pellicle....   Pellicle is made up of water soluble proteins......   as far as I know..... I could be wrong....  

post #48 of 48

Hello, AK. Glad you started posting. I am a big Salmon fan (and Seafood in general). I miss living near accessibility to fresh Seafood and have had Salmon in the NW that was so far above the 'local' 'stuff' , it would indeed make a dog Pukeicon_exclaim.gifROTF.gif. But living in oihO , there's no chance of getting ant good Salmon here... unless it's out of Lake Erie and I won't eat anything out of there.Long story...

 

Have fun and I'll keep an eye on you for some Recipes , and if you are offering samples , I'm in...roflmao.gif.

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