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Final Smoked Salmon with recipe, instructions, and Qview - Page 22

post #421 of 437

I can't wait to give this a try.  I just got to get to fixing up my grill.  

post #422 of 437
Thread Starter 
Quote:
Originally Posted by Maineac View Post
 

Bear, this thread is like seven years of testimonials to your great process and recipe.  I didn’t find it until Oct of ’13 and have used it ever since winning accolades from friends and family.  I have played a bit over the years with the brine ingredients, mostly changing the soy to Teriyaki or Worcestershire, and sometimes a mix, but no matter what it always comes out great.  I just wanted to add my thanks.  My first smoked salmon was in 2010 and was so salty that it went into the trash and I didn’t try again for a couple of years.  It wasn’t until I found your process that I got an acceptable batch.  I used it today on 5 lbs of Gulf of Maine Salmon.  So again, thank you.

 

Also, I never noticed your signature line before; I was in Dong Tam in ‘67. Our unit, 213th Eng. Det. built the protective shell and cement basins around the 2 large fuel tanks near the airfield among other things.  It appears that they were hit and possibly destroyed in ’69 - http://15thengineer.50megs.com/night_probe.htm

 

Thank You Maineac!!

I'm real glad this stuff worked good for you, and love to hear it.

 

Welcome Home Too!!

 

I got to Dong Tam after it was all built up, but I saw how they dredged the Mekong to build the 40 acres of Dong Tam, which until the 9th got there was nothing but River, Swamp & Sand.

My hooch was right near the turning basin, and not far from the airfield.

 

On February 23, 1969 one of those fuel tanks took a direct hit from an RPG. It was really hot, as I had to hold my helmet to the side of my face, when we drove by it (100 yards away), on our way to the perimeter on Reactionary Force duty.

Then on March 26th the VC walked Mortars & Rockets in, and set off our Main Ammo Dump---1,000,000 pounds of ammo (500 Tons) went off that night. The big stuff near the beginning (around Midnight), and the small arms ammo was going off all night long until about 7 AM. That was a wild night with 2 KIA and 56 wounded. I was on the perimeter again waiting for a ground attack, but not much happened other that the 7 hours of fireworks.

 

9th Div---Old Reliables....

 

Bear

post #423 of 437

So, has the recipe changed from the one in the original post?

And would you recommend this same recipe for all kinds of fish?   I don't have ready access to Salmon around here, other than a trip to the supermarket.  I plan on trying a couple different rough fish, such as Redhorse Suckers, Sheapshead and Carp.  

post #424 of 437
Thread Starter 
Quote:
Originally Posted by Freddi Fish View Post
 

So, has the recipe changed from the one in the original post?

And would you recommend this same recipe for all kinds of fish?   I don't have ready access to Salmon around here, other than a trip to the supermarket.  I plan on trying a couple different rough fish, such as Redhorse Suckers, Sheapshead and Carp.  


Same as always.

And every species of fish I tried it on was Great.

 

However don't forget that my Smoking schedule is for the kind of treat that gets solid enough to break it & pick up strips in your fingers & eat it as a snack.

 

If you're going to eat it for Dinner, I would Smoke it hotter & faster to make it more like a Baked fish.(Not as solid, to be eaten with a fork)

 

And make sure you follow my notes on how long to brine per thickness of pieces.

 

 

Bear

post #425 of 437

I will follow your instructions.  I am primarily interested in traditional smoke fish but will consider the hotter/faster cooking method for "'baked" fish.

Thanks a bunch.

Bruce

post #426 of 437
Thread Starter 
Quote:
Originally Posted by Freddi Fish View Post
 

I will follow your instructions.  I am primarily interested in traditional smoke fish but will consider the hotter/faster cooking method for "'baked" fish.

Thanks a bunch.

Bruce


That's Great !!!

That's the only way I do them myself. Thumbs Up

 

 

Bear

post #427 of 437

I have a question about prepping the fish.  I plan to use freshwater Drum (Sheepshead).  My question really is, when you prepare the fish, do you skin the fillets or do you leave the skin on for smoking?  If you leave the skin on, I assume you would scale them?  Correct?

 

FYI:  I am expecting 1/2 - 3/4" thick fillets at the thickest part.

post #428 of 437
Thread Starter 
Quote:
Originally Posted by Freddi Fish View Post
 

I have a question about prepping the fish.  I plan to use freshwater Drum (Sheepshead).  My question really is, when you prepare the fish, do you skin the fillets or do you leave the skin on for smoking?  If you leave the skin on, I assume you would scale them?  Correct?

 

FYI:  I am expecting 1/2 - 3/4" thick fillets at the thickest part.


If they're all less than 3/4" thick, I would go with the 6 hour brining for everything.

 

Many guys leave the skin on Fish & Bacon. I remove it from Bacon (Bellies) because I'm not going to eat the skin, and I want the part I'm going to eat good & smoky.

 

I also remove the skin from all fish, with the exception of small Trout (under 12" or so), for the same reason.

Years ago, I used to eat all the Fish Skins (Scaled), but since all the warnings about the toxic things being stored in the fat & under the skin, we fillet everything except small trout, and we skin catfish too.

 

 

Bear

post #429 of 437

Thanks Bearcarver.  So, if you don't leave the skin on, do you have any problems with the meat falling apart after it cooks a while?  Any problems with it sticking to the grates?

post #430 of 437
Thread Starter 
Quote:
Originally Posted by Freddi Fish View Post
 

Thanks Bearcarver.  So, if you don't leave the skin on, do you have any problems with the meat falling apart after it cooks a while?  Any problems with it sticking to the grates?


If you follow my Step by Step, the Fish will get to the point of being able to pick it up with your fingers without it falling apart.

 

As for sticking, if you get some "Grill Mats" like Amazing Smoker sells, it won't stick to that. Meanwhile a Non-stick spray will help.

 

 

Bear

post #431 of 437

Thanks for the advice.  I just may get out and buy a dozen crawlers and head for the river today.  Wish me luck.

 

My problem will be getting the wood to start smoking at such low temps and being able to dial my Weber propane grill down enough to keep the temps as low as 100 degrees to start.  But, I will do the best I can.


Edited by Freddi Fish - 7/30/17 at 8:27am
post #432 of 437
Thread Starter 
Quote:
Originally Posted by Freddi Fish View Post
 

Thanks for the advice.  I just may get out and buy a dozen crawlers and head for the river today.  Wish me luck.

 

My problem will be getting the wood to start smoking at such low temps and being able to dial my Weber propane grill down enough to keep the temps as low as 100 degrees to start.  But, I will do the best I can.


Luck be with you!!

 

As for the low Temp, if you get your Pellicle by putting the fish in front of a fan for an hour or two, you don't have to go 100° without smoke to start.

 

And you can also go right to 140° & hold it there until you have some good smoke time. Then resume with my smoking schedule.

 

My full schedule was based on using an MES which is easy to control temps.

 

Hope that helps.

 

Bear

post #433 of 437

Yes, that will help.

post #434 of 437

Thats a good one!

post #435 of 437
Thread Starter 
Quote:
Originally Posted by tjdcorona View Post
 

Thats a good one!


Thank You TJ !!

 

Bear

post #436 of 437

Thanks a lot for this. I look forward to trying it. I have a quick question. Does the amount of brine or how long you brine change if the quantity of fish changes? So for example if I am brining 2/3 the amount of fish you mention, do I cut down to 2/3 brine? Keep the same amount but cut back time, or what? What are your thoughts about that?

 

Thanks in advance.

post #437 of 437
Thread Starter 
Quote:
Originally Posted by BWinCA View Post
 

Thanks a lot for this. I look forward to trying it. I have a quick question. Does the amount of brine or how long you brine change if the quantity of fish changes? So for example if I am brining 2/3 the amount of fish you mention, do I cut down to 2/3 brine? Keep the same amount but cut back time, or what? What are your thoughts about that?

 

Thanks in advance.


I would keep the exact same amount of mix for any amount of fish that can be completely submerged in my brine.

 

If you have twice as much fish, and it won't all fit & get submerged properly, make two batches.

 

If you only have a small amount or like one or two fish, you could either cut everything (ingredients) in half to save a few cents, or just do the regular batch & give them some elbow room.

 

Go by the time in brine (Per Thickness) that I said in Post #1 regardless of the amount of Fish.

 

Let me know how you like the finished product !!

 

Bear

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