OMG!
Suezi, I was thinking about you today with all your experimenting on smoking Salmon, etc.
Yesterday in one of my Big Chief smokers, I did 4 racks of King Salmon nuggets and 1 rack of Silver Salmon. Since I haven't smoked too much if any Silver, I didn't want to do too much using the methods I normally use on King. Glad the heck I didn't.
Since I was concentrating on King, I used the thermapen on the King pieces until I reached a temp of 140*, then pulled the batch.
Here's a thread I did yesterday:
http://www.smokingmeatforums.com/t/177109/salmon-nuggets
Today did a test tasting between the two different species:
King on the left in both pics:
I first tasted the king (on left) and oh yeah! just the way we love it. Then I tasted the Silver and
OMG! way too hard, too leathery, too dry, too buick! too yuck!
FYI, when I thermapened my King pieces in the smoker at the 2.5 hour mark it was about 10* low. I bet that had I thermapened the Silver pieces at that point, it might have showed a temp of
160+. Maybe not? Maybe it's just the texture of the beast.
Possible lesson learned so far......that Silver may take less time to cook vs King or....may just be a tougher meat yet reaching 140* at the same time as King. More experiments needed in the future.
So Suezi, next time let's do smaller runs until you create what you like. I almost did all 5 racks of Silver. Sure glad I held back.
Sent from my iPhone using Tapatalk
Suezi, I was thinking about you today with all your experimenting on smoking Salmon, etc.
Yesterday in one of my Big Chief smokers, I did 4 racks of King Salmon nuggets and 1 rack of Silver Salmon. Since I haven't smoked too much if any Silver, I didn't want to do too much using the methods I normally use on King. Glad the heck I didn't.
Since I was concentrating on King, I used the thermapen on the King pieces until I reached a temp of 140*, then pulled the batch.
Here's a thread I did yesterday:
http://www.smokingmeatforums.com/t/177109/salmon-nuggets
Today did a test tasting between the two different species:
King on the left in both pics:
I first tasted the king (on left) and oh yeah! just the way we love it. Then I tasted the Silver and
OMG! way too hard, too leathery, too dry, too buick! too yuck!
FYI, when I thermapened my King pieces in the smoker at the 2.5 hour mark it was about 10* low. I bet that had I thermapened the Silver pieces at that point, it might have showed a temp of
160+. Maybe not? Maybe it's just the texture of the beast.
Possible lesson learned so far......that Silver may take less time to cook vs King or....may just be a tougher meat yet reaching 140* at the same time as King. More experiments needed in the future.
So Suezi, next time let's do smaller runs until you create what you like. I almost did all 5 racks of Silver. Sure glad I held back.
Sent from my iPhone using Tapatalk
Last edited:
