Originally Posted by azbohunter
I feel like we have hi-jacked this thread BUT you are the original poster so I guess it is okay!
15# would have been live weight. Filleted and cut into chunks for smoking. These are about 1 1/2 to 2 inch wide strips cut across the full width of the fillet.
Believe me, they are not hot. You really don't know there is cayenne in the brine.
One thing I did do differently than the original recipe, "after the brine process, I rinsed the fish in cold water". The original recipe author did not rinse his fish .Then patted dry with paper towels and let air dry till a dry tacky pellicle formed.
Starting the fish at a really low temp and slowly raising the temp?? (It is important to bring the temperature up gradually or you will get that white albumin “bleed” on the meat.) This is what I have read and I have found it to be true if I get to much heat to soon.
Let me finish with this, everything I do with my smoker is the result of something I have read on this site or from information someone on this site has sent to me. I am in no way advanced in my smoking technique, I am in the infant stages of smoking but because of "Smoking Meat Forums" I have turned out some pretty great tasting/looking Q!
Oh man that salmon looks great! I never care about thread hijacks. I have a Facebook political group and it fascinates me how very long threads will morph over time into something completely different from the original post. It's kind of like playing word association or telephone.
I watch a lot of cooking shows and I never see chefs rinse off the brine unless it's been edited out. However, I've seen recipes for brining turkeys that call for rinsing it off so that the turkey isn't overly salty so I think rinsing is a great idea. Fully understand what you mean by the white albumin bleed. I saw a salmon recipe in Cooks Illustrated that called for baking salmon in a 200* oven to avoid the same thing. I tried it and it worked. Definitely going to try your recipe. However, unless my daughter visits I'm the only one who eats salmon in the house so I'm restricted to buying one salmon fillet at a time so I'd have to do a really scaled-down version of it.
About the cayenne, this year we bought some cayenne plants to try to grow and ripen in our backyard garden. This was back in May or June, I think. Here it is mid-October and every cayenne pepper is still green! Ironically, most of the Serrano peppers I planted have turned red--but not the cayenne. Same thing happened with the ghost peppers I planted last year; none of the ripened. I've also got some jalapenos that fattened up nicely although they never grew to the size you see in supermarkets nowadays. Hey--just read an article that green cayenne peppers are fine so I have some harvesting to do today.
Yeah, I credit this forum for enabling me to raise my smoking "game". It introduced me to Todd Johnson and his AMNPS and his wood pellets. Also bought my Maverick ET-733 from him. I've met and been helped by incredible guys like the late, great Gary "Scarbelly" Simmons, Bearcarver, Chef JimmyJ, and Darryl "MBTechguy". I've got a couple of really good smoking books and have learned some techniques and rubs there. Like you, I've turned out some great Q as well. What I'm making now is far superior to what I made two years ago when I first got my MES 30. My favorite brother-in-law calls me the King of Ribs. Seeing as how my last name is Lear, I think that is most apt.