• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Jerry guarding Salmon nuggets.....again!!

SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

cmayna

Master of the Pit
OTBS Member
★ Lifetime Premier ★
Jun 23, 2012
3,971
1,698
7.5 #'s of Chinook Salmon that the wife and/or I caught.
IMG_0847.JPG


In a very simple 4/1 dry brine of dk brown sugar with non iodized salt. Brined for 4.5 hours.
IMG_0848.JPG


My favorite smoker, doing its thing.
IMG_0858.JPG


Mailbox mod doing it's thing as well. Running a couple hours of Alder pellets followed by an hour + of apple pellets.
IMG_0859.JPG


Finished products cooling down. Little bit of coarse pepper sprinkled.
IMG_0860.JPG


Jerry not feeling so neglected now....
IMG_0866.JPG


Belch! Now, to give most of it away...
IMG_0865.JPG
 
Last edited:

pc farmer

Epic Pitmaster
Staff member
Administrator
OTBS Member
★ Lifetime Premier ★
Feb 17, 2013
16,313
6,030
Looks great. I have learned from you.
 

pushok2018

Master of the Pit
SMF Premier Member
Oct 12, 2017
2,527
1,206
Craig, your Salmon nuggets look great! Never done salom this way... and just wondering if this about the same method how to make salmon candys?
 

Omnivore

Smoking Fanatic
Jul 11, 2019
324
241
Wow I need to make this! I usually do a dry cure for salmon. How much water do you use for the 1 cup salt, 4 cups sugar?
 

Bearcarver

Gone but not forgotten RIP
OTBS Member
Group Lead
Sep 12, 2009
45,279
18,184
Awesome!!
I love it when you make a Big Batch of these Tasty Treats, Craig!!
Nice Job as always!
Like.

Bear
 

cmayna

Master of the Pit
OTBS Member
★ Lifetime Premier ★
Thread starter
Jun 23, 2012
3,971
1,698
Thanks all for the kind words.....

Omnivore, I do not use any water in the brine. Very dry.
 

tallbm

Legendary Pitmaster
OTBS Member
★ Lifetime Premier ★
Dec 30, 2016
7,822
4,972
Man that is awesome!

Here come all my questions :)

  • What smoker temp?
  • How long or what IT do you smoke to?
  • How much (weight) brown sugar and salt did you use (4/1 ratio) for that 7.5 pounds of salmon?
  • Do you ever do this with skin on?

Thanks! :)
 

cmayna

Master of the Pit
OTBS Member
★ Lifetime Premier ★
Thread starter
Jun 23, 2012
3,971
1,698
Man that is awesome!

Here come all my questions :)

  • What smoker temp?
  • How long or what IT do you smoke to?
  • How much (weight) brown sugar and salt did you use (4/1 ratio) for that 7.5 pounds of salmon?
  • Do you ever do this with skin on?

Thanks! :)

Smoker temp: 125* 1st hour, 135*, 2nd hour, 140*+ 3rd hour until an IT of 140ish is met, which depending on ambient temp averages around 3-3.5 hours.

How much sugar: I don't weigh or measure how much dry brine I use. I always have plenty already made. But if I was to guess for this last batch it was a good 5-6 cups of brine.

Skin on: Only when I do filet's and tails. These nuggets (pill poppers, per my fishing buddies)are mainly shared with fellow fishing people on the boat, who don't want to deal with skin. Also for nugget size, having skin on does it no service and would be more annoying than good.
 

tallbm

Legendary Pitmaster
OTBS Member
★ Lifetime Premier ★
Dec 30, 2016
7,822
4,972
Smoker temp: 125 2st hour, 135, 2nd hour, 140+ 3rd hour until an IT of 140ish is met, which depending on ambient temp averages around 3-3.5 hours.

How much sugar: I don't weigh or measure how much dry brine I use. I always have plenty already made. But if I was to guess for this last batch it was a good 5-6 cups of brine.

Skin on: Only when I do filet's and tails. These nuggets are mainly shared with fellow fishing buddies on the boat, who don't want to deal with skin. Also for nugget size, having skin on does it no service and would be more annoying than good.

Thanks for all the answers.
At Costco I can buy Salmon that is already skinned at a pretty decent price so I wouldn't have to fool with the skin if I went this route.
I have a feeling I will be giving this a shot in the next 3-4 weeks :D
 

Winterrider

Smoking Guru
OTBS Member
★ Lifetime Premier ★
Sep 29, 2018
6,035
3,921
Wow, that looks great, I might try this with some chunked walleye. Salmon was crazy expensive last time I looked.
Like...
 

Omnivore

Smoking Fanatic
Jul 11, 2019
324
241
Smoker temp: 125* 1st hour, 135*, 2nd hour, 140*+ 3rd hour until an IT of 140ish is met, which depending on ambient temp averages around 3-3.5 hours.

How much sugar: I don't weigh or measure how much dry brine I use. I always have plenty already made. But if I was to guess for this last batch it was a good 5-6 cups of brine.

Skin on: Only when I do filet's and tails. These nuggets (pill poppers, per my fishing buddies)are mainly shared with fellow fishing people on the boat, who don't want to deal with skin. Also for nugget size, having skin on does it no service and would be more annoying than good.

Thanks for all of this info! I like the skin when it's hot off the smoker but it's a no-go for me once it's refrigerated. I like that your way dries off all sides so it's a cleaner snack on the go.
 

drdon

Smoking Fanatic
★ Lifetime Premier ★
Dec 20, 2012
663
253
Now, to give most of it away...
Hope you got my address!

It is amazing how good this looks. I like most fish but have had very little Salmon. You just made it "To DO" on my list.
 

cmayna

Master of the Pit
OTBS Member
★ Lifetime Premier ★
Thread starter
Jun 23, 2012
3,971
1,698
To all,
Just keep in mind, this is using Chinook (king) Salmon. Coho, Atlantic, Silver and others might require a different formula, based on the different tastes and amount of oil the meat has. Water vs no water, etc. I find Chinook to be pretty moist, so the need to add water to the brine is, for me, not needed.

Butt,,,,,,that's just me.
 
Last edited:

Rafter H BBQ

Epic Pitmaster
OTBS Member
★ Lifetime Premier ★
Jun 18, 2013
12,166
5,687
Nice lookin nuggets Craig, they look real tasty, top notch!

Has Jerry snuck any samples?
 

flatbroke

Master of the Pit
OTBS Member
★ Lifetime Premier ★
Sep 16, 2007
4,278
12,379
Man those look great. I want a bowl of wasbi and that tub now
 

cmayna

Master of the Pit
OTBS Member
★ Lifetime Premier ★
Thread starter
Jun 23, 2012
3,971
1,698
Jerry is well fed. Thanks
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Top Bottom
Clicky