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  1. smokethefish

    Vodka Cilantro Cold Smoked Salmon

    Thanks Disco! Nice to hear that from you! :) I'm actually prepping a tequilla cilantro cold smoke right now. Will post soon! My pleasure cmayna, love the questions, I work at a facility where everything is pretty advanced. So, I enjoy the feedback :)
  2. smokethefish

    Rainbow Trout - Brine

    Hey Jeffro99. Here's what I would do if I were you. Make sure they are fully thawed, put it in a 30* Salometer liquid brine with about 5 gallons of brown sugar, mix it well and let it sit for approximately 12-16 hours. I would then remove it from the brine, give it a fresh water rinse for...
  3. smokethefish

    Smoking fish - An old dog can still learn new tricks

    Variation 5. Whereas I usually smoke at a low temperature for longer, Formans smoke their salmon at 25-28 C (77-82 F) to help speed up the drying process. I set the smoker to 26 C (79 F) for the 36 hour smoke. This information troubles me. I can't believe actual smokers would classify a cold...
  4. smokethefish

    Rainbow Trout - Brine

    I have an excellent brine recipe. First we should start by the size of the rainbow trout fillets and if they are skin on or skin off. I actually don't like this question so much as there are a lot of variable that go into making a brine. Is it fresh fillets, skin on? 4/6 8/10, etc. There's many...
  5. smokethefish

    salmon brine HELP!

    Hey smokingdeer! I actually just posted an article on how to properly wet brine salmon fillet's for cold smoke. if you want here's a link: http://www.smokethefish.com/2016/06/01/making-the-perfect-brine-for-salmon-wet-brine/ If you have any questions be sure to ask! I'd love to help with a wet...
  6. smokethefish

    The Salmon Saga or Two meals from one smoke

    LOL I definitely dont want to cause problems with the misses! Anyway, glad you sorted it out, I love Canadian Salmon, albeit more lean, and some times has codoa, but hey, you get what you pay for :P
  7. smokethefish

    Vodka Cilantro Cold Smoked Salmon

    Well no, it didnt evaporate, solely because I used the vodka as part of the brine so it was deep into the meat, and I cold smoked it so all the oils pretty much stayed in the fish without loosing too much moisture. Also, I didnt completely dry it because I wanted to retain the moisture. I've...
  8. smokethefish

    Vodka Cilantro Cold Smoked Salmon

    Thanks! It was delicious! It was very good, until I vacuumed it. It lost a TON of the flavor when it was vacuumed.
  9. smokethefish

    Ideas on what to smoke!

    All of these ideas are incredible. I never even thought of half of them. But, because you are going for a test run I'd suggest smoking something of substance that you can actually use as a benchmark. Try smoking a piece of salmon, it's always yummy, and it's very hard to mess up a cold smoked...
  10. smokethefish

    Smoking Question

    I've smoked it, but all depends on the kind of smoker, size of the meat, etc. I love the question how to smoke XYZ. theres so many variables, we need to know all the details before we can make a proper answer.
  11. smokethefish

    Smoked salmon way too salty ... what can i do?

    Next time this happens what you should do is throw it in a liquid brine of 10* salometer over night and then dry it again, after it dries up, slice it and enjoy! :)
  12. Vodka Cilantro Cold Smoked Salmon

    Vodka Cilantro Cold Smoked Salmon

  13. smokethefish

    Vodka Cilantro Cold Smoked Salmon

    Hey All, So I've been browsing around a bunch and figured I'd make my foray into my own post over here. This is a recipe I've tried last week and it came out delicious. One mistake I made was vacuuming the product so it lost a lot of its vodka flavor and kick but otherwise, before it was...
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  16. smokethefish

    Smoking my first Salmon

    Let me know if you want help with the brines. I'm pretty experienced with it. Now about the 1.5 inch strips. I'd vie against that. I'd just chunk the fillet into two pieces and smoke it like that.  Also, try rubbing BBQ sauce on it for a hot smoked salmon. Or try a brown sugar dip with garlic...
  17. smokethefish

    Smoking my first Salmon

    What size salmon is this for? How thick is the meat? And what kind of salmon. For hot smoking for personal consumption I aim for about 136/138 depending on the type of salmon but for wholesale purposes we smoke to 145 for 30 minutes.
  18. smokethefish

    The Salmon Saga or Two meals from one smoke

    Lol Disco, this is the second post I've read from you and I can tell you got something special! I love how you call your wife, She Who Must Be Obeyed! LOL. Awesome. Anyway, I'm surprised Salmon is expensive on your part of town, normally Canadian Salmon, whole is about $3.45/ lb this time of...
  19. smokethefish

    Sweetened Salmon, A Quick Smoke

    Don't you think that 25 minutes at 325 degrees is a bit much. Especially Canadian Sockeye, which is more lean than other parts of the world, try reducing that time to 15 minutes but preheat to 350. See what it yields. I think you'll be amazed at how moist and juicy it'll be. But otherwise, it...
  20. smokethefish

    Getting through danger zone

    You can also just use bleach and water. An even mix should do the trick. If you're using condensed bleach (which is recommended for cleaning your smokers) then I'd say make it 75:25 water.
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