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Smoked Salmon Q-vu

post #1 of 19
Thread Starter 
After 24 hrs of dry brining in some kosher salt, dark brown sugar, sugar, and some cayenne, I put these in the smoker for about 4 hours or when it hit 150 degrees in the thickest part. Got some capers, red onion, nice crackers and impressed'em all at my work party.
LL
LL
post #2 of 19
that is some tasty looking salmon , congrats on a successful smoke
post #3 of 19
Sure looks good. PDT_Armataz_01_01.gif
post #4 of 19
Sure looks good Dadwith4daughters!!PDT_Armataz_01_37.gif
post #5 of 19
looks great, good job.
post #6 of 19
Congrats on your salmom smoke. Those Q Views reminded me that I just might have a fillet or two in the freezer!
post #7 of 19
Man that looks good, I think you gave me an idea for another addition for the New Year's eve buffet. :)
post #8 of 19
If my salmon looks even half as good christmas day it will be a hit.
post #9 of 19
Looks good and sounds like it was an unqualified success with the folks who ate it! PDT_Armataz_01_34.gif

So what upcoming events have the people at work "volunteered" you for? wink.gif
post #10 of 19

Smoked Salmon

Very nice looking salmon. I will try your brine is sound good. After I brine my salmon and place in smoker, I baste the salmon with a mix of equal amounts of brown sugar,pure maple syrup and honey. The mix give the salmon a wonderful taste
post #11 of 19
What temp did you smoke them at?
post #12 of 19
Great looking salmon PDT_Armataz_01_37.gif

I followed this kippered salmon recipe, a while back, and it turned out excellent.

http://www.sausagemania.com/kippermania.html

The rum and brown sugar "paint" period, and letting the pellicle form, was the hardest part of the process. But it was definitely worth the effort.
post #13 of 19
Yes Rich, but can you find the freezer under all those boxes? wink.gif

Nice lookin' smoke Dad... glad you wowed them!! PDT_Armataz_01_34.gifPDT_Armataz_01_34.gif
post #14 of 19
Thread Starter 
Thanks for the replies! That honey/syrup mop sure does sound good. It would balance well with the saltiness. I'm gonna do that next time. Thanks buddyboy.
post #15 of 19
Thread Starter 
Jeff, I struggled keeping the temp below the 220 mark so I finally gave up and let it hang there. The fish was on the grill for about 4 hours at 220 with smoke rolling the whole time. I took the fish to 150.
post #16 of 19
What are capers? I have seen them in the store (in jars where all the peppers are in jars). Are they hot? sweet? or what?
post #17 of 19
Kinda sour and umm well..capery! It really goes well with fish, especially smoked. Often served with a Biere Blanc <Sp? Vlap> sauce. Really good with that and calamari.
post #18 of 19
Capers are unopened buds of a flower that are typicaly packed in a brine or salt. Very tasty!

beurre blanc is the sauce you are thinking of rich (I had to look up the correct spelling)

Its a rich butter sauce with a reduction of some type of vinegar. Capers are very tasty in it.
post #19 of 19
Ah, thanks for the info.
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