Smoked Salmon (Dry Brined)

cmayna · Jul 28, 2014

Looks fantastic. How long did you end up smoking? What was the purpose of putting the fish on your GMG?

Rafter H BBQ · Jul 28, 2014

cmayna said:
Looks fantastic. How long did you end up smoking? What was the purpose of putting the fish on your GMG?

Thanks Craig, after the dry brine & the pellicle forms I just put them in the GMG for a couple hours at 150* to smoke.... It's the lowest setting on the GMG.... Hope that answers your question ! If not just drop me another line & thanks again for stopping by !

Justin

jmgreen · Jul 29, 2014

That is beautiful. Nice color. I do a wet brine with kosher salt and dark brown sugar. I originally got my recipe from Burning Desires cookbook by the owner of Sante Fe chili company. He has a really good sauce recipe to go with it. Enjoy.l

chef willie · Jul 29, 2014

Beautiful......and kudos to 'grillin' girl'.....and by all means sign her up on here....keep that interest alive. hell, maybe even start a young smokers group?????? get them off the ipads, ipods, cell phones, play stations etc and play with some FIRE!!!....lol Regards.....Willie

cmayna · Jul 29, 2014

WaterinHoleBrew said:
Thanks Craig, after the dry brine & the pellicle forms I just put them in the GMG for a couple hours at 150* to smoke.... It's the lowest setting on the GMG.... Hope that answers your question ! If not just drop me another line & thanks again for stopping by !

Justin

Justin,

Thanks for the clarification for I thought you were smoking the fish for a couple hours in something else, then placing it in the GMG.

Craig

Rafter H BBQ · Jul 29, 2014

JMGreen said:
That is beautiful. Nice color. I do a wet brine with kosher salt and dark brown sugar. I originally got my recipe from Burning Desires cookbook by the owner of Sante Fe chili company. He has a really good sauce recipe to go with it. Enjoy.l

Thanks JM, I really appreciate the kind words ! It was quite good.... Love smoked salmon.... That recipe sounds great, any chance ya would share it as I'am always lookin for new ways to do the salmon.....

smokinvegasbaby · Jul 29, 2014

WaterinHoleBrew said:
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Rafter H BBQ

Jul 27, 2014

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Rafter H BBQ

Jul 27, 2014

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Rafter H BBQ

Jul 27, 2014

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Rafter H BBQ

Jul 27, 2014

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Rafter H BBQ

Jul 27, 2014

Just off the smoker & setting for a few before dinner.... The last pic is my seven year old daughters.... She told me she's gonna be a Grillin Girl ! LOL

beautiful smoked salmon my friend....my Jerry loved smoked salmon. Your baby girl's comment is too cute.

Rafter H BBQ · Jul 29, 2014

Chef Willie said:
Beautiful......and kudos to 'grillin' girl'.....and by all means sign her up on here....keep that interest alive. hell, maybe even start a young smokers group?????? get them off the ipads, ipods, cell phones, play stations etc and play with some FIRE!!!....lol Regards.....Willie

Thanks Chef, I appreciate ya stopping by & dropping a line... Yeah, my little Grillin Girl is my sidekick.... She LOVES the smoker ! She will be on here soon for sure.... Right now when I look at the forums, she's usually right on my lap lookin with me.... LOL.... I hope she does not lose her interst in the smoker, I really don't think she will cause she's pretty passionate about it for being seven ! She may start a young smokers group, good Lord that kid never sits still long enough to blink... LOL. Funny ya say that about the pads, pods & game centers as our kiddos have to earn their time on them with their chores, but honestly they never usually take the full time on them.... Too busy playing outside, fishin & of coarse smokin..... May hold off on the fire for just a year or two more... LOL.... Thanks again for dropping a line, always great to hear from ya ! :beercheer:

Rafter H BBQ · Jul 29, 2014

cmayna said:
Justin,
Thanks for the clarification for I thought you were smoking the fish for a couple hours in something else, then placing it in the GMG.
Craig

No prob Craig.... Not sure why I'd put it in the GMG after smoking it .... :icon_lol: hell, not sure on half the stuff I do..... LOL.... Thanks again for keepin me on my toes ! :biggrin:

jmgreen · Jul 30, 2014

WaterinHoleBrew said:
Thanks JM, I really appreciate the kind words ! It was quite good.... Love smoked salmon.... That recipe sounds great, any chance ya would share it as I'am always lookin for new ways to do the salmon.....

Here you go. It was the El Paso Chili company. I put this together for a cousin who wanted to get into smoking. I have always had rave reviews for this. I think the sauce is really good. I take leftover salmon and sauce and make a sandwich on pumpernickel bread. Yum. Let me know if you try it.

From Burning Desires by W. Park Kerr who is the president of the El Paso Chili Company.
MARINADE:
8 cups water
2/3 cup salt (I use Kosher)
½ cup dark brown sugar

Bring to boil and let cool (I usually do this the night before)

1 salmon (6-10 lbs) or a couple of fillets

Place Salmon in a large pan, skin side up, and pour marinade on top. You can use heavy plates to hold it down. Cover and let sit in fridge 8 – 10 hours. After that rinse salmon.

Start your smoker and smoke salmon, skin side down, 1 ½ to 2 hours or until you can flake it with a fork. Temp of smoker should stay between 225 – 275 degrees F.
Serve with sauce.

Sauce:
1/3 cup mayonnaise
1/3 cup sour cream
3 tablespoons honey mustard
2 green onions chopped fine
approx. ¼ teaspoon fresh lemon juice
A GENEROUS grinding of black pepper
Mix and let sit in fridge for about a ½ hour.

You can do this on a grill or gas grill too. Just do it with the coals to one side, or with one side of the burners turned off. use hickory chips

Bearcarver · Jul 30, 2014

I don't know how this fantastic Salmon Post evaded the Bear for 3 days, but I finally sniffed it out !!

Looks Awesome Justin!!!-----------------------

Mighty Tasty!!

Bear

Rafter H BBQ · Jul 30, 2014

SmokinVegasBaby said:
beautiful smoked salmon my friend....my Jerry loved smoked salmon. Your baby girl's comment is too cute.

Thanks so much Josie, it was some good salmon.... Jerry had some great taste ! Yeah, my little smokin kiddo.... LOL. Thanks for stopping by my friend, I appreciate it !

You take care,

:beercheer:

Rafter H BBQ · Jul 30, 2014

JMGreen said:
WaterinHoleBrew said:

Thanks JM, I really appreciate the kind words ! It was quite good.... Love smoked salmon.... That recipe sounds great, any chance ya would share it as I'am always lookin for new ways to do the salmon.....

Click to expand...

Here you go. It was the El Paso Chili company. I put this together for a cousin who wanted to get into smoking. I have always had rave reviews for this. I think the sauce is really good. I take leftover salmon and sauce and make a sandwich on pumpernickel bread. Yum. Let me know if you try it.

From Burning Desires by W. Park Kerr who is the president of the El Paso Chili Company.
MARINADE:
8 cups water
2/3 cup salt (I use Kosher)
½ cup dark brown sugar

Bring to boil and let cool (I usually do this the night before)

1 salmon (6-10 lbs) or a couple of fillets

Place Salmon in a large pan, skin side up, and pour marinade on top. You can use heavy plates to hold it down. Cover and let sit in fridge 8 – 10 hours. After that rinse salmon.

Start your smoker and smoke salmon, skin side down, 1 ½ to 2 hours or until you can flake it with a fork. Temp of smoker should stay between 225 – 275 degrees F.
Serve with sauce.

Sauce:
1/3 cup mayonnaise
1/3 cup sour cream
3 tablespoons honey mustard
2 green onions chopped fine
approx. ¼ teaspoon fresh lemon juice
A GENEROUS grinding of black pepper
Mix and let sit in fridge for about a ½ hour.

You can do this on a grill or gas grill too. Just do it with the coals to one side, or with one side of the burners turned off. use hickory chips

Thanks JM, I appreciate the recipe & will try it the next time I do a batch ! :beercheer:

Rafter H BBQ · Jul 30, 2014

Bearcarver said:
I don't know how this fantastic Salmon Post evaded the Bear for 3 days, but I finally sniffed it out !!:drool :drool

Looks Awesome Justin!!!-----------------------:points:

Mighty Tasty!!Thumbs Up Thumbs Up

Bear

Hey Bear, how ya doing buddy ?? Hope all is well ! I sure do appreciate ya stopping by.... & for the kind words ! Smoked salmon is yet again one of my many smokin weaknesses.... LOL ! Great to hear form ya !

BTW, thanks for the points too..... I appreciate it !

Smoked Salmon (Dry Brined)

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