2nd batch of smoked salmon

Discussion in 'Fish' started by driedstick, Dec 8, 2015.

  1. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    So had a lady friend ask me to smoke her some salmon after she tasted my first batch,,, I said sure,, this was about 2lbs or so,,

    4cups brown sugar and 1 cup kosher salt,,,Last 1/2hr or so baste with warm honey and sprinkle CBP on top. 


    I tried to get the "vein" out of the tail part but it won the battle,, didn't want to wreck her salmon LOL 


    after a overnight stay in the fridge for about 14hrs,,,, I did not rinse these, just used finger to sqweege them off


    Closer view 


    Put in fridge for about 2hrs to start to forum pellicle,, then went to counter for about 1hr with fan on it to finish pellicle 

    So got the Amps going in the mailbox mod with Orange pellets,,, Started at 130* for the first hour 

    then bumped to 145 2nd hour,, and 160 last bump till IT of 145 we met. 

    Here they are out of the smoker 


    They did not look that dark,,, Must have been the camera on the phone or lighting


    Look at that honey and pepper 



    These went into the fridge for a overnight stay then vac pac'd next day

    I should get the report from her here shortly,,,

    My smoker was not full [​IMG]   When I was done I realized I had a nother fillet in the freezer of mine I forgot about,,,Oh well that just means more smoking later on

    DS
     
  2. WOW!!!

    I would have been seriously tempted to sneak a piece to sample. Some little piece might have been stuck on the mat. [​IMG]
     
  3. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    I should have had the wife try it but she was out Christmas shopping,,,I love smoking it but I am not a big fish fan,,,I gave the lady a brick of smoked cheese also

    She's nice to me so I return the favor 

    DS
     
  4. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    yummm... these look great... I'm cornfused on the brown sugar deal... did you add water and make it a brine... or just coated it dry ??
     
  5. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Just a coat,, the salt will pull the moisture out of the fish and next day you will have liquid in bowl



    Above pics were from my first batch started dry ended wet,,, just from moisture of fish,,

    Thanks for looking 

    DS
     
  6. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks real tasty to me DS ! Could sure enjoy a chunk of that with a cold one ! Thumbs Up Nice job !
     
  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Thanks, WHB you can have a chunk of that and a cold one and I will have just a cold one,,,,LOL 

    [​IMG]

    DS
     
     
    cmayna likes this.
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    That Looks Great, DS !![​IMG]-----------------[​IMG]

    I never cured any like that, but I will.

    That's similar to what "cmayna" does, and I copied the instructions he Linked.

    Anybody ever gives me some to do, they better give me more than they expect to get back, so I get some!!

    Great Post, DS !!

    Bear
     
  9. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    DS sorry for being late That is some serious looking Salmon Let us know how she liked it.Thank

    Richie 

    [​IMG]
     
  10. jhend

    jhend Smoke Blower

    Nice job driedsticks

    The world is your oyster as far as dry rubs are concerned. The one I make has many ingredients but has a very subtle Cajun flavour but you could swap out the Cajun for a spice you like. I sprinkle the dry rub over the fish \ chicken \ wings what ever and into the frig over night to 24 hours. Then 4 hours before smoking marinate in maple syrup.

    John    
     
  11. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Thanks Bear,,, Ya don't worry I got some trading stock out of her,,,,,A couple good laying hens for payment LOL 

    Yes this is the same as Craig does, he and Waterin Hole Brew both helped me on the first batch I did,,, works great you will love it. 

    DS
     
     
    Last edited: Dec 10, 2015
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great smoke DS!

    POINTS!
     
  13. Yummy, going to try it this weekend.
     
  14. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Thanks Tropics,, better late than never,, as great grand pappy would use to say LOL 

    Talked to her yesterday and she loved it,,,so she said LOL 

    DS
     
  15. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Thanks, John,,, Yep I will be doing some testing on some thighs I bought this last weekend,,, I actually thought of the maple syrup on the salmon this last time,, but it was for another person so I though I better keep to good ol recipe before experimenting on someone else's salmon.

    DS
     
     
    Last edited: Dec 11, 2015
    cmayna likes this.
  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    This is great looking salmon, DS.

    Point

    Disco
     
  17. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    DS,

    You obviously are starting to come over to the dark (fish) side.  Face it.   That looks fantastic.  For me, the simple dry brine recipe works the best to soothe most appetites. 
     
  18. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    DS, that is some fine looking salmon sir !
     
  19. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Thanks Disco
     
  20. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Thanks  Cmayna,  yep that dry brine is a keeper,,,, next time maybe mix it up a notch with maple syrup instead of the honey ??? We'll see 

    Thanks again for your guidance 

    DS
     
     

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