or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fish › First smoked salmon
New Posts  All Forums:Forum Nav:

First smoked salmon - Page 2

post #21 of 32
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Great job on the fish......  You got it perfect !!!!     ..icon14.gif ...


Thanks Dave

Quote:
Originally Posted by mowin View Post

Wow that looks great. drool.gif

points.gif

Thanks

Quote:
Originally Posted by Bearcarver View Post

That Looks Awesome, Adam!!--drool.gif
points.gif

I never smoked any Salmon for "Dinner". I have only Smoked it "Hard" for Snacking.

However if I did, I would want mine to look just like yours!!!icon14.gif

Beautiful !!drool.gif

Bear

Thanks Bear. I will be experimenting with salmon. The wife loved it.

Quote:
Originally Posted by gary s View Post

Adam, that is some fine looking Salmon,  Perfect supper. My Wife has been asking me to do some, If it ever stops raining
you gave me the push I needed.  Great job my friend  icon14.gif

points1.png

Gary

Thanks Gary. Have you smoked salmon?
post #22 of 32

What I like is the idea of using a different flavor pellet like what Adam did, using some of Todd's Italian spice.   Hmmmmm!

post #23 of 32
Thread Starter 
Quote:
Originally Posted by cmayna View Post
 

What I like is the idea of using a different flavor pellet like what Adam did, using some of Todd's Italian spice.   Hmmmmm!

 

 

Have you tried the Italian spice?

 

I loved it on the fish.  I can see it being used on bacon and other stuff.

 

Todd said it has a oak base with rosemary and something else, cant remember.

post #24 of 32

This is amazing thanks we have fresh caught sardines and horse mackeral for a 2 euros per kilo (cleaned), am SO ready to try this 

post #25 of 32
Quote:
Originally Posted by c farmer View Post
 

 

 

Have you tried the Italian spice?

 

I loved it on the fish.  I can see it being used on bacon and other stuff.

 

Todd said it has a oak base with rosemary and something else, cant remember.


Rosemary, Thyme & Basil

 

Yes, that sounds wonderful on a whole bunch of different meats.

post #26 of 32

Wow!

 

Enough said.

 

Points.

 

Disco

post #27 of 32
Thread Starter 
Quote:
Originally Posted by Disco View Post

Wow!

Enough said.

Points.

Disco

Thanks Disco. Turned out great for the first shot.

Gonna try some different stuff next time.
post #28 of 32

Adam,

Just be sure to make notes of what you did this recent time and then the next time.  I have 5+ years of notes for each time I did my Salmon filets, nuggets, jerky and Lox.

post #29 of 32

Man that looks great. I've never been much of a salmon, trout, tuna, kinda guy. Although I have thought often about trying to make some Lox.

 

Really pretty color on the salmon, I think you must have done an outstanding job man.

post #30 of 32
Quote:
Originally Posted by cmayna View Post
 

Adam,

Just be sure to make notes of what you did this recent time and then the next time.  I have 5+ years of notes for each time I did my Salmon filets, nuggets, jerky and Lox.


LOL----I got some notes on yours too!!!:drool

 

And now I got some on Adam's.

 

Bear

post #31 of 32

Adam,

I forgot to mention that when I typically do Salmon nuggets and filets is immediately after I pull the fish out of the smoker to cool down,  I will brush each piece with some diluted honey (some people like using maple syrup),  and then "very lightly" sprinkle some coarse black pepper.  Once the meat has cooled down, it would have absorbed the honey leaving a very nice sweet flavor slightly tainted by a couple pieces of black pepper.

 

Not for everyone's taste buds but my wife and fishing buddies can't get enough of it.

 

Cheers 

post #32 of 32

Wonder how this would taste on either sardines or mackeral? 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Fish
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fish › First smoked salmon