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  1. bellevueduck

    Kippered Salmon round 2

    This is my learning curve.... which is OK with me. Glad you could learn from it.
  2. bellevueduck

    Kippered Salmon round 2

    You were right. Brine was too long, and no more wet brine. Switched to Dry Brine for Round #3... Taste was pretty good. Not salty at all more fish taste.....less smoke...so moving on the scale the other way to more of a baked salmon...will try again but I believe I have the parameters and...
  3. bellevueduck

    Kippered Salmon round 2

    Overall reviews were too salty. W only tried the thinnest piece so perhaps some of the thicker pieces might taste better Glaze turned out good and very visually appealing. A bit too much smoke but I can fix that. more applewood less alder Since this was my friends salmon have to redo it...
  4. bellevueduck

    Kippered Salmon round 2

    Finished Product Sure looks good. First taste was very salty and heavy smoke. Possible my blend of Alder/Apple was off Possibly brine it too long(turned out to be 20 hours overnight) 1 cup of salt 1 cup brnsugar 1 cup water Cut the thinnest piece possible that are not in the picture. Will try...
  5. bellevueduck

    Kippered Salmon round 2

    Been going for about 1 hour did the myers run/brown sugar temp of the traeger is about 160. can't get it much lower as you can see ice cubes tray in there. have door proped open but traeger will keep smoke mode between 160-180 Using a combo of alder/apple... previously I said mesquite
  6. bellevueduck

    Kippered Salmon round 2

    Update : Got Pellicle? Going on 3 Hours of fan blowing over the salmon So difficult with my limited experience to tell if there pellicle forming. It's dry and firm to touch. I guess you could say alittle tacky in some places on some of the pieces. I'll call it at noon or if there is another...
  7. bellevueduck

    Kippered Salmon round 2

    Traeger Silverton The Costco model Have had it since August. Have done 7 briskets lots of whole chicks...getting it down Have lots of diff types of pellets but will do mesquite/apple. Seems that the apple pellets toned down the mesquite a bit and added a sweet taste. Going to do the Myers...
  8. bellevueduck

    Kippered Salmon round 2

    Thanks.... I did a good job with paper towels to dry them off the fan is low but very direct so I'll be looking at sticky dry in a few hours. So far our indoor cats are not interested..
  9. bellevueduck

    Kippered Salmon round 2

    Status: Ended up brining for 20 hours took Dave's advice and set up indoor fan.. Suggestions on how long? 5 Hours? Would like to start smoking at noon
  10. bellevueduck

    In Search of Kippered Salmon Recipe

    Hi Omak Dave I don't know how to PM so question for you on how you do it. I have started the brining process for Round #2 You said lots of ways to cool air dry. I don't have a setup like you with a fan and can't leave the fan out in the garage because of the cats liking the salmon. Would you...
  11. bellevueduck

    Kippered Salmon round 2

    Told my friend about my minor success doing the 1st batch of Kippered Salmon. He brought over 2 nice filets of Coho he caught in BC last season. Vacuum packed and in very good shape. I'm starting the bring process today and will smoke tomorrow or possibly Sat AM. Will do 2 batches a bit...
  12. bellevueduck

    In Search of Kippered Salmon Recipe

    Finished product.. was developing a nice glaze... Nice smokey taste applewood cut down the mesquite, very moist on inside... and it's not sushi..... Can do better next time with the right glaze. Thank y'all for all your help.
  13. bellevueduck

    In Search of Kippered Salmon Recipe

    That's a great looking scale...why didn't I think of that. Almost ready to call it and take it off.. At 125degrees and I'm getting alittle impatient. Tried alittle and it's very tender and moist.
  14. bellevueduck

    In Search of Kippered Salmon Recipe

    thanks I did see it on Amazon and will read up on it. better get a digial scale for gm weight My 3 hour readouts grill is 161 IT for Salmon is 108 staring to get some dark finish This one won't be perfect but need to go thru the paces to learn it all
  15. bellevueduck

    In Search of Kippered Salmon Recipe

    Here are the 2 hour stats Grill temp is at 160 IT of Salmon is 95 learning curve on the burbon/brown sugar mix.... but brushing it every 30 minutes fish looks darker in color but nowhere near your pics. So far no white albumin on top
  16. bellevueduck

    In Search of Kippered Salmon Recipe

    It's on the grill. Alder for now and will mix with apple. I have a wedge in the opening to have it around 150. It's a bit pale looking(compared to your beauties) and no rum around here... How about vermouth/brown sugar or burbon/brownsugar....
  17. bellevueduck

    In Search of Kippered Salmon Recipe

    you got me what is cure#1 is that a product?
  18. bellevueduck

    In Search of Kippered Salmon Recipe

    OK another question. Will try a combo of alder and cherry or apple. Any thoughts on this? Lowest setting in my Traeger Silverton is smoke mode which is 150-180.. Will be using that unless recommenced otherwise.
  19. bellevueduck

    In Search of Kippered Salmon Recipe

    Hi Omak Dave Got it... my salmon is not sticky but it's shiny... looks similar to your picture.
  20. bellevueduck

    In Search of Kippered Salmon Recipe

    Took Salmon out of the brine and put it in the fridge on a rack overnight. It's dry and cold to touch but can't tell if there is a pellicle... perhaps it's a bit sticky. Any suggestions what to do next. would like to put it on the smoker in a few hours.
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