Todays smoke!!! Scottish salmon....

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fpnmf

Gone but not forgotten. RIP
Original poster
OTBS Member
Jul 19, 2010
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Went to the fish market at the beach to get some fresh grouper and scallops..

Saw some really nice salmon and asked them about it..

It didnt look like the dyed,farmed grocery store crap...

So I got a couple pieces and did some reading..

I liked AkHaps recipe..... http://www.smokingmeatforums.com/t/127170/hot-smoking-salmon-throwing-down-the-gauntlet

Followed it to the letter and it turned out great!!

Wife sez "Best ever"...

It is good....

Under the fan after brining...


Outa the mes at 140 with amazng pellets with corn cob pellets added...


No fat escaped to the outside..mmmmmmmm



Have a great day!!!

             Craig
 
Last edited:
Thanks fellas!!

   Craig
 
Craig...that looooooks so good.  I can almost taste is from the q-views! 
drool.gif


Yummers!

Kat
 
Looks really good Craig. I've been wanting to do some for so long, but I can't get anything here right now except farmed crap!

If you can get your hands on some , Havarti Dill cheese is awesome with the smoked salmon.
 
Nice, shiny pellicle.... Looks really moist and delish....  Good Job Craig.....  
Originally Posted by KathrynN  

Craig...that looooooks so good.  I can almost taste is from the q-views! 
drool.gif


Yummers!

Kat
Thanks Kat!!!
Looks really good Craig. I've been wanting to do some for so long, but I can't get anything here right now except farmed crap!

If you can get your hands on some , Havarti Dill cheese is awesome with the smoked salmon.
Thanks!!

 I am glad I asked them about where it came from..it looked very nice..

  Craig
 
Outstanding job! It looks exactly like it is supposed to!
Thank you for the compliment!!

It means a lot to me coming from you..

This is the first time that I had no fat bubbling up to the surface..it tastes awesome..

We eat raw,grilled and smoked salmon..the wife sez it is by the best she has ever had..

   Craig
 
It is amazing how simplicity usually wins... and being very consistent in how you handle the product at each step makes it repeatable.

I am curious about the flavor corn cob pellets add. I assume it is very mild, no?

One trick I like to use is a tablespoon or so of juniper berries soaked in whiskey added to the wood when conditions are just right (smoke-wise) early on in the smoke.
art
 
It is amazing how simplicity usually wins... and being very consistent in how you handle the product at each step makes it repeatable.

I am curious about the flavor corn cob pellets add. I assume it is very mild, no?

One trick I like to use is a tablespoon or so of juniper berries soaked in whiskey added to the wood when conditions are just right (smoke-wise) early on in the smoke.
art
I just saw this AK!!!

The corn cobs gave it a little sweetness it seemed..

  Craig
 
How long in the smoker?
I didnt keep track of the time...it wasnt long tho..

I ran the mes at 140 and took it out as soon as the IT was 140..

  Craig
 
Did you probe the fish through the side to get the temperature?  I did not see a whole and am wondering how you get the reading.  It looks delicious, hope I can get something close to that!  lol
 
Did you probe the fish through the side to get the temperature?  I did not see a whole and am wondering how you get the reading.  It looks delicious, hope I can get something close to that!  lol
I put the probe in the side in the thickest part..

I didnt take a picture ..

Hope this helps..

  Craig
 
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