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Kippered Atlantic Salmon...... 11/19 update...MONEY....

post #1 of 68
Thread Starter 
Wandering thru W-M the other day, there was Atl. salmon for 30% off... $4 .... down from $6...... so, since I have never bought Atl. Salmon I thought I would give it a test run.....

I have this cure mix already made up... 50:50 pickling salt and white sugar... + spices ... + cure #1... I add 18 grams per pound of fish.... makes it easy to just throw a fish on the dry brine and into the smoker....

EDIT: Cure #1 is added at 1.3 grams per 17 grams of salt, sugar, spices etc.... That give a final amount of approx. 170 ish Ppm nitrite when 18 ish grams of mix is added per pound of fish... Max. allowable nitrite in salmon is 200 ppm nitrite.. that allows for errors in additions of the mix... 15% either way still makes a safe and acceptable product......

See you tomorrow I think... 24 hours should be just fine....


Edited by DaveOmak - 11/23/15 at 10:41am
post #2 of 68
Would the process for kippered salmon be different than smoked (cooked) salmon ?
post #3 of 68
Thread Starter 
The fish pieces are glazed and dried in front of a fan, and the final internal temp is 130-132 deg. F..... The glaze keeps all the moisture and fat in the fish....

It's basically baked...
post #4 of 68

 I'm in :popcorn Not a big fish fan, but always looking

 

DS
 

post #5 of 68
Kippery do da!

hopefully will be good. Not a big fan of Atlantic Salmon. Spoiled I guess living here on the Left Coast!
post #6 of 68
Thread Starter 
They were almost giving it away.... Had to try it..... Considering Sockeye is $10/# here...
post #7 of 68

DELETED... a wasted post.

 

SMB


Edited by SMOKIN' BURT - 11/20/15 at 10:15am
post #8 of 68

Smoked salmon - Yum, sounds excellent Dave!

post #9 of 68
Thread Starter 
Well, I couldn't wait any longer.... Just had to get it started....

A fair amount of moisture was extracted from the fish.... That's a good thing....



Rinsed and rubbed under cold running water... Not too much force, just enough to wash the fish clean from brine and spices...
Patted the surface dry with paper towels.... All the pin bones were pulled by the fish processor... Saved me some work.....
BE SURE to keep the flakes of meat INTACT.... you do not want the fish flakes to separate... That makes for a fish hunk
that "leaks" and loses oil and moisture....



Cut into strips about 1" wide.... easy to handle and a nice serving size ....



I read a recipe that called for brown sugar dissolved in dark rum, for a coating on the fish... Sounded good to me...

EDIT .. Make the syrup THICK.. use as little rum as possible.... I'm adding
more brown sugar to my mix to thicken it....



Applying the coating... waiting for it to soak in and dry on the surface, then reapplying more until I get a
glaze that looks like it is completely sealing and covering the fish... The fish rack is sitting on top of my pellet stove
with a fan blowing on it.... Temp is about 80 deg. F on the stove top...




When the glaze is good to go, the fish will go into the Totem Smoker... The AMNPS will be burning Alder pellets...

I will cook the fish to about 132 ish Internal Temp. I don't really want it "cooked" so to speak.... I will hold the IT for about 1 hour
to make sure the pathogens are dead... the fish mix has cure #1 in it to eliminate the possibility of botulism....

As I was putting this together, yesterday, it was hinted Bride wanted grav-lox... Well, the skipper I worked for in Alaska, brought
by a Sockeye.... That makes the best grav-lox so that will be the next fish I do... He gave HER the fish... So I'll make Bride happy....

BBL with smoker pics......
Edited by DaveOmak - 11/19/15 at 5:40am
post #10 of 68
Thread Starter 
Got a nice glaze on the fish..... into the smoker with Todd's Alder pellets... First time using them....

I placed the AMNPS on the drip pan and the smoker got too hot with pellets only burning.... 145 and rising......



So I moved the AMNPS on top of the chip pan and that on top of the burner... Now it's all under the drip pan....

Now the temp is holding about 100-110.... I'll turn the heat up later, when the smoke is finished.... I put a
full row + a little.... should get about 3+ hours of smoke...



Fish looks awesome.... No cracks in the meat.... Good smooth surface... The sugar glaze makes a nice pellicle.....
Hope the brown sugar isn't too much... I usually don't use it.... Normally I just have the "natural" pellicle on the fish...
I may have learned something today, right or wrong I will learn something....
That means, TODAY DOESN'T COUNT TOWARD DAYS LIVED ON THIS EARTH...

post #11 of 68
Dave, do you let your kippered smoked fish rest a few days before eating?
post #12 of 68
Thread Starter 
No.... I don't wait... eating it warm from the smoker is an experience that will take you to places you've never been.....

We are eating this fish in about an hour or so... an hor d'oeuvres dinner is coming up....


post #13 of 68
Fine looking fish Dave.
post #14 of 68

great looking fish you have there Dave I am sure it will make a great meal.....

 

A full smoker is a happy smoker

 

DS

post #15 of 68
Thread Starter 
Holey Kee Rap that's good.... The fish melts on your tongue.... AWESOME flavor.... I held the smoker at 135-138 for 2 hours.... fish probably was at 128-130.... Meat is translucent to the naked eye.... the flash doesn't do it any favors.... The glaze is necessary... my kippered fish has never been this moist.. It's a keeper I tell ya......



post #16 of 68
Great looking kippered snacking there Dave! Nice Smoke!

POINTS!!!!
post #17 of 68
Looks real tasty Dave, nice job ! Ya really nailed that smoke !
post #18 of 68
Wow. Looks awesome.
post #19 of 68
Quote:
Originally Posted by DaveOmak View Post

... my kippered fish has never been this moist..

That's the Atlantic Salmon. Very fatty... For all the bad rep is getting makes a tasty meal.
post #20 of 68

Dave that came out real nice,thanks for sharing.

Richie

:points:

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