Smoked salmon

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
I wish but no I am more of a truck girl dodge ram 1500 quad cab, the ette68 is just the last part of my middle name Annette and 68 is the year I was born it is just something I have been using for my email address for along time in stead of my real name, sorry nothing exciting to my user name just something boring and easy to remember but if I was going to buy a car it could be a 68 mustang.
 
Like mine? I just knew there was something about you that I liked.
3ebugu4u.jpg



Tapayakin' from my iphone
 
Ya something like that, nice car for where you live, I have to settle for the truck in these Arkansas hills and woods, I don't spend a lot of time in the city.
 
Good choice. I typically dry my fish at room temp under a fan for 2+ hours but as you can see, there are different ways. Never have had the need to use a fridge.




Tapayakin' from my iphone
 
Good choice. I typically dry my fish at room temp under a fan for 2+ hours but as you can see, there are different ways. Never have had the need to use a fridge.


Tapayakin' from my iphone
The fan is one of the best ways, but not if you have a cat.

Smokey would love to see some Salmon pieces out in the open.

The only room I could lock him out of would be the bedroom, and Mrs Bear wouldn't like that idea.
wife.gif


BTW: Nice Stang!!

Bear
 
Last edited:
Geez, and here I have 3 cats who can care less about Salmon.



Tapayakin' from my iphone
 
Did not mean to start a thread that ended up with folks arguing, just had a ? and thought what better place to get an answer. For those with an answer, thanks! I know I am kinda a newbie here but can't we respect others opinions and recipes like we would like our own opinions and recipes respected... Just saying if you don't like a recipe, then don't use it. Thanks again to those with an answer.... It is appreciated.... WHB
 
Wow..................you boys are just smoking fish not building a skyscraper.........remember the "KISS" system for the rest of us novice smokers....My head is spinning after what I just read and still don't know what in the heck you were talking about.
 
Did not mean to start a thread that ended up with folks arguing, just had a ? and thought what better place to get an answer. For those with an answer, thanks! I know I am kinda a newbie here but can't we respect others opinions and recipes like we would like our own opinions and recipes respected... Just saying if you don't like a recipe, then don't use it. Thanks again to those with an answer.... It is appreciated.... WHB
well said WHB......I'm a newbie to the world of smoking also - I read this thread and I am more confused than before. I agree "if you don't like a recipe, then don't use it".... We all take a lot of time in developing and testing recipes and have received great  reviews from family and friends (both of which are our toughest critics) ........smoking and bbq'ing food should be fun and NOT intimidating like some people make it out to be.....correct me if I am wrong here - just saying.  Josie
 
well said WHB......I'm a newbie to the world of smoking also - I read this thread and I am more confused than before. I agree "if you don't like a recipe, then don't use it".... We all take a lot of time in developing and testing recipes and have received great  reviews from family and friends (both of which are our toughest critics) ........smoking and bbq'ing food should be fun and NOT intimidating like some people make it out to be.....correct me if I am wrong here - just saying.  Josie

What do you find intimidating about the FACT the pellicle is the single most important step in smoking fish?

What do you find difficult in understanding Beercarver starts off with a compromised pellicle and produces smoked fish showing strong signs of heat abuse?

Your critic family member may be the toughest, but they likely know little about what really great smoked fish is. They cannot until they have actually tried some.

Developing and testing recipes is a grand pursuit... ONCE you have mastered the very BASICS of smoking. Showing photos of poor product should be a clue to look elsewhere for a better set of BASIC instructions. Once the BASICS are mastered the recipe can come into play.
 
Ok, other than meeting a few nice folks from this thread, I am kinda regretting even starting this thread. AK, there's more than "one way to skin a cat"... AGAIN, if you don't like someone else's recipe then don't use it !! Thought it was a simple question that I originally asked... Thought it interesting to see the different ways people do things... So I am saying in a nut shell that as the original poster of this thread I find it insulting that you think YOUR way is the only way and insulting others is your way of showing your RIGHT !! I am constantly learning stuff on every smoke I do and it does not need to be intimidating as SVB stated... WHB
 
  • Like
Reactions: Bearcarver
Ok, other than meeting a few nice folks from this thread, I am kinda regretting even starting this thread. AK, there's more than "one way to skin a cat"... AGAIN, if you don't like someone else's recipe then don't use it !! Thought it was a simple question that I originally asked... Thought it interesting to see the different ways people do things... So I am saying in a nut shell that as the original poster of this thread I find it insulting that you think YOUR way is the only way and insulting others is your way of showing your RIGHT !! I am constantly learning stuff on every smoke I do and it does not need to be intimidating as SVB stated... WHB
Well said.

Just want to put this out there. I have in fact visited many commercial smoke salmon houses in the NY area, from small to large, regular to Kosher, talked to the operators of those companies, looked inside their factories, from their freezers to their slicing and packaging operations, to the restaurants they supply to, I can tell you that there is no one recipe or method, everyone does something different.

dcarch
 
  • Like
Reactions: diggingdogfarm
Oh, just in case you are wondering.

The company I am with gives smoked salmon to clients around Christmas Holidays. 350 lbs to 450 lbs every year. I am the shopper for the company. I get to talk to many smoke houses, see how clean they are, discuss how they make their salmon, and sample lots of recipes.

dcarch
 
Hey, Hey, Hey, get in line behind me.  I already applied for a job as a Salmon taster.
 
Alright I'll step aside for one person cmayna but that's it. The next opening is mine !! LOL
 
The company trusts me because I smoke salmon at home. Tasting smoke salmon is OK, that is just a job. No big deal.

But, many of these smoke houses also smoke shrimps, trout, sturgeon, lobsters, scallops --------  now that's the fun part, I get to taste those too!!!.

yahoo.gif


dcarch
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky