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Final Smoked Salmon with recipe, instructions, and Qview - Page 19

post #361 of 389
Thread Starter 
Quote:
Originally Posted by KruSmoke View Post
 

Sorry I didn't get back here right away, but man, that was amazing! I probably brined it too long as it was a bit too salty, but everything else was just sublime! I will try again soon brining for less time.


Yup---If you use my Brine, you should brine it for 6 hours if it's more than 1/2" Thick, and 4 hours if it's less than 1/2" Thick.

 

I'm glad you liked it anyway!!

 

Let me know how your next one comes out.

 

Bear

post #362 of 389

Back Again   Love this one

 

Gary

post #363 of 389
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

Back Again   Love this one

 

Gary


Thank You Gary!!

 

Bear

post #364 of 389

Bearcarver, 

This is a great recipe. I have made it several times now and even though the wife still does not like salmon everyone else does. I have a hard time keeping this in stock. Thank you again. 

post #365 of 389
Thread Starter 
Quote:
Originally Posted by sflcowboy78 View Post
 

Bearcarver, 

This is a great recipe. I have made it several times now and even though the wife still does not like salmon everyone else does. I have a hard time keeping this in stock. Thank you again. 

 

Thank You Mike!!

 

I'm always glad to hear from Happy Users of my Step by Steps!! Thumbs Up

 

I Appreciate it.

 

Bear


Edited by Bearcarver - 5/14/16 at 2:07pm
post #366 of 389
Hello Bear
Going on a walleye charter Wednesday, they are limiting out in 3 hours. After this we are going for silver bass, no limit on detroit river for Canada so he said to plan on a 100 or so.
My question for you. Do you think this recipe would work well for bass?
Brine time would probably be drastically reduced. This will be a first for me, never fished, never smoked fish.
Advice is appreciated
Brian
post #367 of 389
Thread Starter 
Quote:
Originally Posted by navier View Post

Hello Bear
Going on a walleye charter Wednesday, they are limiting out in 3 hours. After this we are going for silver bass, no limit on detroit river for Canada so he said to plan on a 100 or so.
My question for you. Do you think this recipe would work well for bass?
Brine time would probably be drastically reduced. This will be a first for me, never fished, never smoked fish.
Advice is appreciated
Brian


Certainly wouldn't hurt to try it.

I've done Yellow Perch, and Ocean Striped Bass, and they were fine.

Walleye is just an extra big Yellow Perch when it comes to eating.

Just go by the Thickness for the length of time brining, if you use my brine, like I noted in my Post #1.

 

Best of Luck to you,

Bear

post #368 of 389

Bass is in the smoker,
didn't use your exact brine

Ingredients: For eight pounds of salmon, trout, sturgeon or other fish

  • 8 to 10 pounds fillets, skin on, rinsed, patted dry, cut into small pieces. A good size is about 3″ x 6″, but smaller or slightly larger is fine. Small trout can be cleaned and smoked whole.
  • 8 cups water
  • 2 cups soy sauce (Kikkoman is our favorite)
  • 1 1/2 cups brown sugar
  • 1/2 cup sea salt or kosher salt (Do not use iodized salt. It will impart an unpleasant flavor.)
  • 1 1/2 tbsp granulated garlic
  • 1 tbsp ginger

 

this is what I used, had roughly 4 pounds so I used half, brined overnight, hopefully it wasn't too long. Forgot to tinse them when they came out of the brine. Having a bad feeling they will be salty.
Using your smoking protocol though.
dried for an half hour at 100, put smoke on them for an hour, now at the 120 degree for half hour.
will let you know end results and hopefully have finished product that is edible.
If not pets will love it

post #369 of 389
Thread Starter 

Thanks Navier!!

 

Hoping yours won't be too salty.

Your salt ingredients are close to mine, but overnight might be too long.

 

And Thanks for the Points.

 

Bear

post #370 of 389

OK due to being one handed for another week or two, I decided since if would be way to hard for me to do a full blown smoke, something easy

 

Bear's Salmon    I will use his brine but just grill it this evening.

 

Gary

post #371 of 389
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

OK due to being one handed for another week or two, I decided since if would be way to hard for me to do a full blown smoke, something easy

 

Bear's Salmon    I will use his brine but just grill it this evening.

 

Gary


That's Great Gary!!

 

I'm glad you like it !!

 

Bear

post #372 of 389
Quote:
Originally Posted by Bearcarver View Post
 


That's Great Gary!!

 

I'm glad you like it !!

 

Bear

You know I do, this one I  make all the time     Good stuff

 

Gary

post #373 of 389

Hey, the only thing I forgot to mention was  "Try this one out"  You will love it

 

Gary

post #374 of 389
My update.
I put the bass in the smoker. Unfortunately that is when a storm decided to pass through. 6 hydro poles got knocked down, lost power for 6 hours. Bass was sitting out in 80 degree temps for all that time. Didn.t feel safe so I tossed them all. Guess this will have to wait for another time.
Thanks Bear for time and advice though. It was appreciatee.
Brian
post #375 of 389
Thread Starter 
Quote:
Originally Posted by navier View Post

My update.
I put the bass in the smoker. Unfortunately that is when a storm decided to pass through. 6 hydro poles got knocked down, lost power for 6 hours. Bass was sitting out in 80 degree temps for all that time. Didn.t feel safe so I tossed them all. Guess this will have to wait for another time.
Thanks Bear for time and advice though. It was appreciatee.
Brian


Oh No!!!

That Stinks!!!

 

Shame you couldn't get them in ice quick, but you were probably scurrying around doing other things with the power out for 6 hours.

 

Like we always said after losing a Ball-game----"We'll get the next one!!"

 

Bear

post #376 of 389

Thank you Bear Carver!

post #377 of 389
Thread Starter 
Quote:
Originally Posted by BBQCasa View Post
 

Thank you Bear Carver!


Glad to help!!

 

Thanks,

Bear

post #378 of 389


Well Mr Bear I have just done my first smoked fish (mackerel) and was able to eat the results.

For some strange reason I didn't think to look at your SxS page and picked up bits and pieces of info from all over the place. Outside of the brine you mixed I operated on a similar process and manages to produce something eatable, but a bit on the dry side.

Now can you tell me if your process will work for all fish, mackerel in particular?

Will be trying the Bear way next time around.

 

Cheers from Down Under.

post #379 of 389
Thread Starter 
Quote:
Originally Posted by Pilch View Post
 


Well Mr Bear I have just done my first smoked fish (mackerel) and was able to eat the results.

For some strange reason I didn't think to look at your SxS page and picked up bits and pieces of info from all over the place. Outside of the brine you mixed I operated on a similar process and manages to produce something eatable, but a bit on the dry side.

Now can you tell me if your process will work for all fish, mackerel in particular?

Will be trying the Bear way next time around.

 

Cheers from Down Under.


Howdy Pilch!!

My Brine & process should work on any fish, as long as you pay attention to my notes on using the thickness of the fish pieces to tell you how long to brine with my brine mix.

I've used it on Salmon, Tuna, Trout, Bass, Striped Bass, Perch, and Bluegills, and they all came out Great.

 

 

Bear

post #380 of 389

Thanks for the info - Im smoking mine and its yet to hit 130 after 2-1/2 hrs........I think im ok based on what youre saying.....

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