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Today's Smoked Salmon

post #1 of 14
Thread Starter 
Been so busy doing Salmon Jerky & Salmon Nuggets recently, I kind of forgotten how to do some good ole Smoked Salmon Filets. So thought today would be perfect to go back to the basics. Here's 12 pieces in the brine:
emegy6yd.jpg

Drying on the racks:
a5e9e5us.jpg

In the Big Chief
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Cooling on the racks
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ry3epudy.jpg

In da tub for the night. Tomorrow they will be vacuum sealed
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Edited by cmayna - 7/5/14 at 7:40pm
post #2 of 14

Looks superb! May I ask which brine you used?  Thumbs Up 42.gif

post #3 of 14

  Great color. Those look awesome!

 

   Mike

post #4 of 14
Looks fantastic Craig! The salmon fishing has been great off the Oregon coast the past couple weeks. Hoping I can get over and catch a few while the season is still open!
post #5 of 14
Thread Starter 
Quote:
Originally Posted by chestnutbloom View Post
 

Looks superb! May I ask which brine you used?  Thumbs Up 42.gif


I use a very basic dry brine of a 4/1 ratio of Brown Sugar/ Non Iodized salt with a bunch of fresh minced garlic. 

post #6 of 14

wow that looks great! Is that sesame seed on the top?

post #7 of 14
Thread Starter 

Nope, it coarse pepper.

post #8 of 14

Looks good as usual, Craig. I finally tried your recipe today on a 6 lb rainbow trout I had in the freezer. Really came out well. Totally different taste then my usual wet brine method. I think I'll use my old brine for the pan sized fish and your recipe for the larger fish that I fillet. 

post #9 of 14

Great color, very nice!!! Reinhard

post #10 of 14

great job!:Looks-Great:

post #11 of 14

Those are beautiful!  I have been using a dry brine lately as well, very similar to your's but add garlic and onion powder and a little pepper.  I tried some powdered ginger in one batch as well and it came out really good, but found out you need to go easy on the ginger...it can become a very "forward" taste if you let it have it's way!

 

Cheers!

post #12 of 14

Also had a question....do you peel the skins off after smoking and before storing them?  I was always told that i should, but I see a lot of people don't.  I am curious if it makes a difference?

post #13 of 14
Thread Starter 

I see no reason to skin the fish before vacuuming.

post #14 of 14
Now that is some damned fine lookin salmon ! Yum !! Nice smoke ! icon14.gif
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