2nd batch of smoked salmon

driedstick · Dec 8, 2015

So had a lady friend ask me to smoke her some salmon after she tasted my first batch,,, I said sure,, this was about 2lbs or so,,

4cups brown sugar and 1 cup kosher salt,,,Last 1/2hr or so baste with warm honey and sprinkle CBP on top.

IMG_20151204_173845748_HDR[1].jpg

driedstick
Dec 8, 2015

I tried to get the "vein" out of the tail part but it won the battle,, didn't want to wreck her salmon LOL

IMG_20151204_173858659[1].jpg

driedstick
Dec 8, 2015

after a overnight stay in the fridge for about 14hrs,,,, I did not rinse these, just used finger to sqweege them off

IMG_20151205_090329716[1].jpg

driedstick
Dec 8, 2015

Closer view

IMG_20151205_090335125[1].jpg

driedstick
Dec 8, 2015

Put in fridge for about 2hrs to start to forum pellicle,, then went to counter for about 1hr with fan on it to finish pellicle

So got the Amps going in the mailbox mod with Orange pellets,,, Started at 130* for the first hour

then bumped to 145 2nd hour,, and 160 last bump till IT of 145 we met.

Here they are out of the smoker

IMG_20151205_183032754_HDR[1].jpg

driedstick
Dec 8, 2015

They did not look that dark,,, Must have been the camera on the phone or lighting

IMG_20151205_183044736[1].jpg

driedstick
Dec 8, 2015

Look at that honey and pepper

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driedstick
Dec 8, 2015

IMG_20151205_183057730[1].jpg

driedstick
Dec 8, 2015

These went into the fridge for a overnight stay then vac pac'd next day

I should get the report from her here shortly,,,

My smoker was not full

When I was done I realized I had a nother fillet in the freezer of mine I forgot about,,,Oh well that just means more smoking later on

DS

sfprankster · Dec 8, 2015

WOW!!!

I would have been seriously tempted to sneak a piece to sample. Some little piece might have been stuck on the mat.

driedstick · Dec 8, 2015

sfprankster said:
WOW!!!

I would have been seriously tempted to sneak a piece to sample. Some little piece might have been stuck on the mat.

I should have had the wife try it but she was out Christmas shopping,,,I love smoking it but I am not a big fish fan,,,I gave the lady a brick of smoked cheese also

She's nice to me so I return the favor

DS

JckDanls 07 · Dec 8, 2015

yummm... these look great... I'm cornfused on the brown sugar deal... did you add water and make it a brine... or just coated it dry ??

driedstick · Dec 8, 2015

JckDanls 07 said:
yummm... these look great... I'm cornfused on the brown sugar deal... did you add water and make it a brine... or just coated it dry ??

Just a coat,, the salt will pull the moisture out of the fish and next day you will have liquid in bowl

IMG_20151009_183826032[1].jpg

driedstick
Oct 12, 2015

IMG_20151010_073132025[1].jpg

driedstick
Oct 12, 2015

Above pics were from my first batch started dry ended wet,,, just from moisture of fish,,

Thanks for looking

DS

Rafter H BBQ · Dec 8, 2015

Looks real tasty to me DS ! Could sure enjoy a chunk of that with a cold one ! Thumbs Up Nice job !

driedstick · Dec 10, 2015

WaterinHoleBrew said:
Looks real tasty to me DS ! Could sure enjoy a chunk of that with a cold one !

Nice job !

Thanks, WHB you can have a chunk of that and a cold one and I will have just a cold one,,,,LOL

DS

Bearcarver · Dec 10, 2015

That Looks Great, DS !!

-----------------

I never cured any like that, but I will.

That's similar to what "cmayna" does, and I copied the instructions he Linked.

Anybody ever gives me some to do, they better give me more than they expect to get back, so I get some!!

Great Post, DS !!

Bear

tropics · Dec 10, 2015

DS sorry for being late That is some serious looking Salmon Let us know how she liked it.Thank

Richie

jhend · Dec 10, 2015

Nice job driedsticks

The world is your oyster as far as dry rubs are concerned. The one I make has many ingredients but has a very subtle Cajun flavour but you could swap out the Cajun for a spice you like. I sprinkle the dry rub over the fish \ chicken \ wings what ever and into the frig over night to 24 hours. Then 4 hours before smoking marinate in maple syrup.

John

driedstick · Dec 10, 2015

Bearcarver said:
That Looks Great, DS !!

-----------------

I never cured any like that, but I will.

That's similar to what "cmayna" does, and I copied the instructions he Linked.

Anybody ever gives me some to do, they better give me more than they expect to get back, so I get some!!

Great Post, DS !!

Bear

Thanks Bear,,, Ya don't worry I got some trading stock out of her,,,,,A couple good laying hens for payment LOL

Yes this is the same as Craig does, he and Waterin Hole Brew both helped me on the first batch I did,,, works great you will love it.

DS

dirtsailor2003 · Dec 10, 2015

Great smoke DS!

POINTS!

papafluff · Dec 10, 2015

Yummy, going to try it this weekend.

driedstick · Dec 11, 2015

tropics said:
DS sorry for being late That is some serious looking Salmon Let us know how she liked it.Thank

Richie

Thanks Tropics,, better late than never,, as great grand pappy would use to say LOL

Talked to her yesterday and she loved it,,,so she said LOL

DS

driedstick · Dec 11, 2015

jhend said:
Nice job driedsticks

The world is your oyster as far as dry rubs are concerned. The one I make has many ingredients but has a very subtle Cajun flavour but you could swap out the Cajun for a spice you like. I sprinkle the dry rub over the fish \ chicken \ wings what ever and into the frig over night to 24 hours. Then 4 hours before smoking marinate in maple syrup.

John

Thanks, John,,, Yep I will be doing some testing on some thighs I bought this last weekend,,, I actually thought of the maple syrup on the salmon this last time,, but it was for another person so I though I better keep to good ol recipe before experimenting on someone else's salmon.

DS

disco · Dec 12, 2015

This is great looking salmon, DS.

Point

Disco

cmayna · Dec 12, 2015

DS,

You obviously are starting to come over to the dark (fish) side. Face it. That looks fantastic. For me, the simple dry brine recipe works the best to soothe most appetites.

crazymoon · Dec 13, 2015

DS, that is some fine looking salmon sir !

driedstick · Dec 13, 2015

Disco said:
This is great looking salmon, DS.

Point

Disco

Thanks Disco

driedstick · Dec 13, 2015

cmayna said:
DS,

You obviously are starting to come over to the dark (fish) side. Face it. That looks fantastic. For me, the simple dry brine recipe works the best to soothe most appetites.

Thanks Cmayna, yep that dry brine is a keeper,,,, next time maybe mix it up a notch with maple syrup instead of the honey ??? We'll see

Thanks again for your guidance

DS

2nd batch of smoked salmon

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