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Smoked Salmon with Q-View

post #1 of 12
Thread Starter 
Here are a few silvers and Pinks in brown sugar brine

Ready to hit the smoker

Getting started

Finished product

All sealed up and ready to go!!!

This fish turned out great!!!!!!!!!
The Course Ground Malabar Black Pepper added after the brine was rinsed off and just before going into the smoker made a big improvement. this is the first time I have added Pepper to my salmon. The flavor is excellent!!!
post #2 of 12
Oh man do I love smoked Salmon. Your dog is looking at you out of the corner of his eye, hes waiting for you to turn your back so he can snag a piece LOL. Great job. PDT_Armataz_01_34.gif
post #3 of 12
That looks incredible PDT_Armataz_01_37.gif
post #4 of 12
Mark, those are some great lookin' fish. You are saving some for our next Bomb party, RIGHT?PDT_Armataz_01_37.gif

Hey, you got snow!!!! All we got was fog!!!!

Sidebar: Mark lives about 30-35 miles south of me.
post #5 of 12
Thread Starter 
Both my healer's LOVE fish and as you can see in the finished picture we have already been "testing" the quality of the last batch PDT_Armataz_01_34.gif

She is hanging out waiting for more biggrin.gif
post #6 of 12
Great job...I miss the salmon.
post #7 of 12
Looks Delicious, Great Job...PDT_Armataz_01_37.gif
post #8 of 12
Man that looks delicious. Just last night (after smoking some baby back ribs) my wife asked me when I was going to smoke some salmon. Looking at your Q-view I'll have to smoke it soon.

Nice job...PDT_Armataz_01_37.gif
post #9 of 12
What is all in that brine if you dont mind? I love that salmon, great stuff!
post #10 of 12
Great looking Salmon! I to am anxious to try some. I also would love to know what ingredients you used for your brine.
post #11 of 12
Thread Starter 
Here is the recipe for the salmon PDT_Armataz_01_12.gif

1 cup canning salt
7 cups brown sugar
3 Tbsp onion powder
3 Tbsp garlic powder
1 1/2 Tbsp black pepper

Let er soak in the rub for 12 hours, then move the bottom meat to the top and vice versa to get the other half of the meat into the juice created.

Smoke for 3-4 hours @ 140ish. When the fish is almost done turn the heat up to 160-165 for an hour to help kill anything that might need it.

There is an option to this recipe. Rub red pepper flakes on the fish right after it comes out of the brine.

I personally smoke for 3-4 hours at 120-130, then up the heat to 165 for an hour or so to get the internal temps up and finish the fish.
post #12 of 12


PDT_Armataz_01_12.gifPDT_Armataz_01_12.gif:PDT_Armataz _01_12:
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