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Smoked Salmon - Page 2
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Thanks guys. Things are still going well. Fish still smoking but I snagged little piece (some of the ends are very done) and decided I don't really like Sockeye. It has almost a citrusy taste to it. I'm just a king/steelhead guy.
- 7,849 Posts. Joined 6/2013
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Thanks Tom, appreciate that !
You will find that using different times and temps will depend on the desired finished product. Some prefer a moist end product while others lean toward a drier jerky type or anything in between. You will find you're own and go with it.
You are welcome. You will find the brine and procedure will work very well with the King salmon, my favorite also.
Did you use lemon or some other citrus in the brine ????? I've eaten a lot of sockeye and citrus is one taste I haven't noticed.....
Thanks Dave. No, no lemon or citrus at all. Kind of stumping my wife and I. We just figured it was the salmon but now I'm wondering if it the wood I've been using either the brand or apple. The brine was money as I even tasted it prior to brining the fish a couple different times.
What wood do you use?
Was your dish soap a lemon scented soap ???? PSSSS..... I NEVER wash or clean a smoker.... not even the racks.... Just heat it up to kill all the "bugs" and call it good.....
Couldn't agree more Dave. Hell, I had to grab my sunglasses to read his cheese thread. Who has more fun than smokers?
He'll be teaching us before long at this rate.
LOLOLOL!!! sunglasses... It is pretty shiny huh.
It got a little dirty today though!
That's bad to the bone man. The original way of cooking salmon.
Perfect DS, wonder if I could talk my wife into putting that on the deck?
Want 200? No you don't, not for fish. Yes when it comes to filet's, keep the skin on.
Here I preach with skin, yet today I'm doing a bunch of Salmon nuggets without skin. It's all in size of the pieces to me but also if it's finger food such as jerky and nuggets you don't want to be picking off the small pieces of skin when trying to woof down multiple pieces of such yumminess. For wood, I start out with Alder and then finish with apple.
Edited by cmayna - 4/26/15 at 7:44am
That "mud line" is natural fats... depends what the fish eats that gives it flavor... In salmon, it is omega fatty acids which are heart healthy... I find the salmon from Oregon have a much finer flavor than those from Washington, Puget Sound.. I think it's due to Oregon salmon eating squid and sardines... If you have never had troll caught Oregon King salmon, you are missing something special...
Clarifying my procedure. When smoke cooking salmon, the salmon is placed in a cold smoker (Cookshack 066) set at 200°. The 200° temperature setting ensures the wood begins to smoke as the smoker begins to warm. I really can't say that the internal smoker temp ever reaches 200° before the fish internal temp reaches 140°, usually within 45 minutes. At this time, the smoker automatically goes to a 140° hold temperature. At this time, the carryover temp will take the fish to 145° for the desired 30-minute rest.
Hope this clarifies my procedure. I did add the clarification to the thread. Mr T's "Smoked Salmon From Go to Show" w/Q-View
Yes, leave the skin on. By doing so, it helps to keep the flesh from breaking. The skin can easily be removed after the cook, if desired.
Edited by Mr T 59874 - 4/26/15 at 10:38am