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Kippered Atlantic Salmon...... 11/19 update...MONEY.... - Page 4

post #61 of 68
Thread Starter 
I'm going to brine about 3 days this time... I think the 24 hours was too short.... Not enough flavor from the spices.....


These scales didn't move..... STUCK on tight... If I had caught the fish, it would have been scaled .... I like salmon skin to eat.... It's good fried... like gribenes or chicharrones.....
post #62 of 68

Dave , Nice job on the salmon !

post #63 of 68
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post

Dave , Nice job on the salmon !

Thank you...
post #64 of 68
Thread Starter 
It's been 72 hours.... fish have been in the brine... Now they are out.... rinsed, dried, pellicle formed and the rum-brown sugar glaze done... In the smoker now with the AMNPS and Todd's Alder Pellets.....

...rinsed and dried.....



...pellicle and rum/brown sugar glaze....

post #65 of 68

Looking good Dave

post #66 of 68
Thread Starter 
I had to have a taste..... The flavor is incredible..... Smooth, moist, intense salmon flavor... The Alder wood smoke is so subtle.. Does not hinder the fish flavor is any way.... Perfect smoke...

Now it just could be a different fish, than last time, but I'm attributing it to the 72 hour dry brine.....

This is my new recipe.... more than awesome...

7 1/2 hours in the smoker at 140 ish +/- with 3 1/2 hours of Alder smoke.... At the end, the fish is translucent.... the opaque "normal color" is gone....







post #67 of 68
Thread Starter 
Quote:
Originally Posted by cmayna View Post

Looking good Dave


Thanks Craig......
post #68 of 68
Looks great. Exactly what I go for in a finished product. I actually prefer atlantic salmon or steelhead for smoking. The additional fat content keeps it moist and tender, which my family, friends and I prefer. I may have to give your blend a try!
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