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Todays smoke!!! Scottish salmon....

post #1 of 18
Thread Starter 

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

post #2 of 18

Man that looks good. 

post #3 of 18
Looks great, Craig!

Red
post #4 of 18
Thread Starter 

Thanks fellas!!

 

   Craig

post #5 of 18

Nice, shiny pellicle.... Looks really moist and delish....  Good Job Craig.....  

post #6 of 18

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

 

Yummers!

 

Kat

post #7 of 18

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.

post #8 of 18
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Nice, shiny pellicle.... Looks really moist and delish....  Good Job Craig.....  

Thanks Dave!!

 

Quote:

Originally Posted by KathrynN View Post

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

Yummers!

Kat

Thanks Kat!!!

 

Quote:
Originally Posted by dirtsailor2003 View Post

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

post #9 of 18
Outstanding job! It looks exactly like it is supposed to!
post #10 of 18
Thread Starter 
Quote:
Originally Posted by AKhap View Post

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

post #11 of 18
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
post #12 of 18
Thread Starter 
Quote:
Originally Posted by AKhap View Post

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

post #13 of 18
Just realized you had answered a question I asked... Thanks!
art
post #14 of 18

How long in the smoker?

post #15 of 18
Thread Starter 
Quote:
Originally Posted by njfoses View Post

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

post #16 of 18
Quote:
Originally Posted by fpnmf View Post

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

Thanks. I wasnt sure if the both the smoker and IT are supposed to be 140.

post #17 of 18

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

post #18 of 18
Thread Starter 
Quote:
Originally Posted by McCredie A View Post

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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