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Final Smoked Salmon with recipe, instructions, and Qview - Page 21

post #401 of 414
Killing some time before dinner, and saw this oldie but goodie--have to try this with next salmon go-round. Point to you, Bear.
post #402 of 414

Love this recipe!  My family devours it. 

post #403 of 414
I have wanted to do some salmon and stumbled on this old thread. Thanks for the very detailed recipe and instructions. Everything looks great.
post #404 of 414
Thread Starter 
Quote:
Originally Posted by Tonka16827 View Post
 

Love this recipe!  My family devours it. 

Thanks Tonka!

Glad you like it !

 

Bear

 

Quote:
Originally Posted by gr0uch0 View Post

Killing some time before dinner, and saw this oldie but goodie--have to try this with next salmon go-round. Point to you, Bear.

 

Thank You Groucho!!

 

And Thanks for the Point !!

 

Bear

post #405 of 414
Thread Starter 
Quote:
Originally Posted by Joe Black View Post

I have wanted to do some salmon and stumbled on this old thread. Thanks for the very detailed recipe and instructions. Everything looks great.


Thank You Joe!!

Let me know how you like it !!

 

And Thanks for the :points:

 

Bear

post #406 of 414
Dang this looks good. Going to try this next time. Just smoked some whitefish today, but didn't like it as much as smoked salmon.
post #407 of 414
Thread Starter 
Quote:
Originally Posted by mkriet View Post

Dang this looks good. Going to try this next time. Just smoked some whitefish today, but didn't like it as much as smoked salmon.


Thank You!!

 

So far I used this recipe & method on Salmon, Tuna, Tilapia, Trout, Striped Bass, Perch, and Swordfish, and they have all been Great.

 

 

Bear

post #408 of 414

Just started smoking salmon and your method/recipe looks great!  Anxious to try it.  Will have to use store caught though, not much wild salmon in the streams in Kentucky.

post #409 of 414

Please file this under "Dumb Question Category" however I have to ask.

 

 

I tried and go thru the comments section (got about halfway thru) and did not see this asked. 

 

The final part of the original recipe has the smoked salmon vacuum packed and put in the freezer. Is this step required to cure the salmon, kill parasites or is it just for storage?

 

Also if it is required is it due to the possible parasite issue?  If so is using previously frozen salmon make this step unnecessary?

 

Thanx,

Jim

post #410 of 414
Thread Starter 
Quote:
Originally Posted by sailrj View Post
 

Just started smoking salmon and your method/recipe looks great!  Anxious to try it.  Will have to use store caught though, not much wild salmon in the streams in Kentucky.

Thank You!

Yup---Nothing around here in PA either.

Have to run to NY for Salmon.

 

Bear

 

Quote:
Originally Posted by JimmyJoe View Post
 

Please file this under "Dumb Question Category" however I have to ask.

 

 

I tried and go thru the comments section (got about halfway thru) and did not see this asked. 

 

The final part of the original recipe has the smoked salmon vacuum packed and put in the freezer. Is this step required to cure the salmon, kill parasites or is it just for storage?

 

Also if it is required is it due to the possible parasite issue?  If so is using previously frozen salmon make this step unnecessary?

 

Thanx,

Jim

Hi Jim,

That Freezing after it's all done is so I can milk it for months, instead of eating it all in a week.

 

As noted, I froze these Fillets below Zero for at least 30 days to eliminate any possible Parasites. No further freezing is needed.

 

Bear

post #411 of 414

Thanks Bear.  Smoking today, eating some tonite!

post #412 of 414
Thread Starter 
Quote:
Originally Posted by JimmyJoe View Post
 

Thanks Bear.  Smoking today, eating some tonite!

Thumbs UpThumbs Up

post #413 of 414

My MES did not produce as much smoke as I needed.  I figure it was due to the air temp being in the high 70's so the heating element was not on long enough.  I ended up bringing the temp up higher earlier than the schedule you put out in the first post.  I also started some chips outside with a lighter and dropped them in to help with the smoke.

 

We mixed some yogurt with dill and chopped some red onion to go with it.  It was GREAT!  Even saved one small piece to try the next day.  Going to buy the smoker attachment you recommend and do it again! 

 

Thanks Bear!

 

Jim

post #414 of 414
Thread Starter 
Quote:
Originally Posted by JimmyJoe View Post
 

My MES did not produce as much smoke as I needed.  I figure it was due to the air temp being in the high 70's so the heating element was not on long enough.  I ended up bringing the temp up higher earlier than the schedule you put out in the first post.  I also started some chips outside with a lighter and dropped them in to help with the smoke.

 

We mixed some yogurt with dill and chopped some red onion to go with it.  It was GREAT!  Even saved one small piece to try the next day.  Going to buy the smoker attachment you recommend and do it again! 

 

Thanks Bear!

 

Jim


Glad you liked it, Jim!!

 

Sorry about the lack of Smoke. I used to have those same Problems until I got my Amazing Smokers.

 

I used to bump my heat up 10° every so often to get it to smoke more. Then when it got higher than I wanted the Temp, I'd cut it way back & open the door awhile. Then start bumping it up 10° at a time again.   The Amazing Smoker saved me from that BS, and I've been a Happy Smoker ever since.

 

Click on the "A-MAZE-N-SMOKER" business card at the bottom of most of these pages. Todd will help you out.

 

Bear

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