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Salmon, Salmon & more Salmon

post #1 of 16
Thread Starter 
Have ran out of room in our two upright freezers so decided to smoke some Salmon both Saturday and yesterday just so we can give it away on the remaining Salmon fishing trips between now and end of October.

First up - Salmon nuggets.
Grabbed about 6# worth of frozen King Salmon filets and let them thaw out for a couple days. Skinned and cubed the filets. Brined them for 3-4 hours in a simple dry brine of dark brown sugar and non iodized salt. Rinsed and here's a pic of them room drying for a couple hours.
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Into my modified MES40 via mailbox mod and controlled by an awesome Auber PID controller. Smoked @ 125 for an hour, 140 for another hour, 155 for 3rd hour until an IT of 140 was met.
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Here's Jerry guarding the nuggets Saturday afternoon
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Next up is my Salmon Jerky. Here I've skinned and thinly sliced a few filets (another 6# worth). Brined the slices in a similar brine as done with the nuggets for 3 hours.
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Here's they are room drying for a couple hours while I get the smoker ready.
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Instead of using the MES40, I got something up my backside and decided to bring on of my Big Chief smokers out from retirement for a little exercise.
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It also is highly modified with a bigger element, room made for a AMNTS and also controlled by another Auber ID controller
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Oh....and what to do with all those pieces of Salmon skins which still had some meat attached? Marinated them with whatever I found in the cupboard for 3-4 hours and quickly grill them.
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Though I've been known to crizpyize the skins enough to chew them up as is, decided to simply scrape these skins of all the yummy Salmon meat to make some future Salad topping.
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Edited by cmayna - 9/5/16 at 8:40am
post #2 of 16
That's a bunch of salmon!
post #3 of 16

Your Salmon Posts never let me down, Craig!!Thumbs Up----:points:

All of your Pics are Awesome, but this one is my Favorite!PDT_Armataz_01_12.gif

No hurry on the Text---I can look at these pics for hours!!:drool

 

Bear

 

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post #4 of 16
Thread Starter 
Thanks Bear and Case for the kind words. Here's the meat from the skins which will be used on tonight's dinner salads after the wife comes home from fishing




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Edited by cmayna - 9/5/16 at 9:11am
post #5 of 16
I'm not a big salmon fan, but you and a couple of others make my mouth water every time I see the posts!

Very nice processes, and creativity.

How many pounds of meat do you figure that old smoker has had in it over the years? biggrin.gif
post #6 of 16
Thread Starter 
Quote:
Originally Posted by CrankyBuzzard View Post

I'm not a big salmon fan, but you and a couple of others make my mouth water every time I see the posts!

Very nice processes, and creativity.

How many pounds of meat do you figure that old smoker has had in it over the years? biggrin.gif


All I can say is  "A heck of a lot".  I got approached by a couple construction workers who are installing a new patio on my neighbor's yard asking what I was smoking?  Yes they got some treats before they called it a day.

post #7 of 16

Your salmon always look soo gooood.

 

 

Very nice.

post #8 of 16

Craig, you are definitely the salmon king!

 

They look good any way you do them!

 

Point!

 

Al

post #9 of 16

What was the process you used for the jerky?  Same as the nuggets?

post #10 of 16
Thread Starter 
Jerky is smoked for 2+ hours, then dehydrated for 3-4 hours


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post #11 of 16
Points!

The salmon nuggets look like something I need to do ASAP!
Hmmm...Sam's has steel-head trout at a reasonable price.

Thanks for the tutorial too.
post #12 of 16

Points for the Sultan of Salmon. However, I am hurt. If you wanted to give some away, what's wrong with me?

 

Disco

post #13 of 16
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

Points for the Sultan of Salmon. However, I am hurt. If you wanted to give some away, what's wrong with me?

 

Disco


Nuttin.  Send me your address and FedEx account number.  Can you imagine how much it would cost to ship some nuggets to Canada?  Of course we would expect the border guard insisting on opening the package and do some taste testing, etc.

post #14 of 16
Thread Starter 
Quote:
Originally Posted by Uncle Eddie View Post

Points!

The salmon nuggets look like something I need to do ASAP!
Hmmm...Sam's has steel-head trout at a reasonable price.

Thanks for the tutorial too.

 

Thanks.  The nuggets are my favorite to make.  Infact I'm doing another batch today.

 

Oh.....Uncle Eddie as in Eddie Merckx ????

post #15 of 16
Quote:
Originally Posted by cmayna View Post
 


Nuttin.  Send me your address and FedEx account number.  Can you imagine how much it would cost to ship some nuggets to Canada?  Of course we would expect the border guard insisting on opening the package and do some taste testing, etc.

Har! I'm sure the cost would be above our pay grade. 

 

I would like to point out that all Canadian officials are above reproach (just in case their listening).

 

Disco

post #16 of 16
Quote:
Originally Posted by cmayna View Post
 

 

Thanks.  The nuggets are my favorite to make.  Infact I'm doing another batch today.

 

Oh.....Uncle Eddie as in Eddie Merckx ????

Sorry to disappoint...Uncle Eddie as in my alias for my Apple - Game Center userID.  I confess to being a Clash of Clans junkie thumb1%20copy.gif which works out great during the down time smoking meats.

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