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  1. SKade

    It has been a minute

    So I haven’t been around the forum for a long time. I imagine this past year has been crazy for everyone. Thought I’d post the smoke I’ve got going on. Picked up a side of salmon for about $4/lb. Its Atlantic farm raised but beggars on a budget. Firm, no smell or slime. Not a bad peace of fish...
  2. thirdeye

    Crab Stuffed Salmon

    Two of my favorite foods came together. I started with about 3/4 cup of crab stuffing. The picked meat is seasoned with chopped onion, Old Bay, mayonnaise, parsley, garlic and lemon juice and allowed to chill for a couple of hours. After making some slits in the fillet, the flesh was rubbed...
  3. disco

    Lox Plus

    I have made Lox a few times. The classic Lox involves packing salmon in a salt mix to draw liquid out and help preserve the salmon. It is delicious. However, my twisted mind wanted more. I have also made Ceviche and love the citrus flavours. I also smoke a lot of meat and thought some smoke...
  4. thirdeye

    How I Pressure Can Fresh or Smoked Salmon, Trout and Steelhead.

    I’ve been a trout fisherman my entire life. I like the sport, and I like the bounty. Fried, baked, grilled, smoked….it’s all good. Each member of the trout and salmon family is slightly different, and I like them all. But there is one cooking method I use that is not as common as the others…...
  5. 7

    Waiting to Smoke Salmon After Brining?

    Hey everyone, new member here and relatively new to smoking meats. I’ve been creeping around the forum for some time just learning different things about smoking and have a question that I really need some clarification on. I have a small electric smoker and have been smoking my own salmon and...
  6. WisconsinCampChef

    Good Friday Dinner

    Hi All, I havent posted in a while. We have been busy at work with COVID19 and trying to stay healthy. Hopefully everyone is doing the same, and using this extra time at home to grill and smoke! Last night was Good Friday and at we decided sea food was in order. We also had one sinner (me)...
  7. M

    Prague Powder quantity in Wet Brine for Cold Smoked Salmon

    Hey all, I'm doing my first wet-brined salmon which I'll cold-smoke afterwards. I've dry brined but never wet. I'm having a hard time figuring out the right way to measure quantities for the brine, especially the Prague Powder. What quantities and rules of thumb do you use?
  8. saltysandman

    Cold smoked salmon

    Hi all, I'm attempting for the first time a cold smoked salmon in my MES30 here in south Florida. It's a balmy 80 degrees. Ive frozen a block of ice to keep in the smoker to keep my temps down and of course not using the heating element. Ive turned the unit on to monitor temps and set to 35 so...
  9. S

    Smoking salmon

    Miso glazed hot smoked salmon. Almond logs and cherry for flavor. Pulled @ 155
  10. S

    Wife went fishing while I was at work - 26lb *Chinook later...

    *Edit* chinook not coho. Dont drink and use speach-to-text after a long day or errors may happen. Not sure if I am bragging or complaining. I had a heck of a long day. 12+hrs of booorrrriiiinnnnggg national accreditation survey inspection, verifying policies and procedures. Making sure we have...
  11. disco

    Sweet & Spicy Salmon

    She Who Must Be Obeyed loves salmon. I love She Who Must Be Obeyed so I keep trying to up my salmon game. I love smoking salmon and a touch of sweet really adds to it. I decided it might be good with a touch of spicy heat and this is the result. I started with a couple of nice pieces of wild...
  12. disco

    Peppered Salmon, Our Christmas Tradition

    She Who Must Be Obeyed loves salmon. Recognizing the wisdom of pleasing the woman you love, we have it for Christmas dinner. It starts with brining the salmon in a brine made of: 375 ml (1 1/2 cups) water 250 ml (1 cup) brown sugar firmly packed 75 ml (1/3 cup) salt 15 ml (1 tablespoon) fresh...
  13. M

    Triage my first dry cured + cold smoked salmon attempt

    Hey folks! I've been lurking all over this forum for a while and since finally having space, excited to get smoking for the first time. But, I've run into some problems. Here's what's happened – perhaps you can triage? I bought a frozen salmon fillet, just from the supermarket (it's a bit thin...
  14. W

    Need Advice for First Smoke

    Hi all, new member here. I've been enjoying reading the posts and I'm finally going to take the plunge and try smoking some fish this weekend. My wife bought me a Brinkmann Smoke-n-Grill bullet style smoker, and a coworker recently dropped off a 15 lb chinook salmon. I butchered the salmon and...
  15. schlotz

    Cedar Salmon w/marinade

    Salmon on Cedar w/Dad's Marinade Recipe By: Matt Serving Size: 2 Summary: Dutch (my Dad) developed this wonderful marinade that allows the great flavor of the salmon to stand tall and not be covered up by over powering ingredients. Ingredients: Marinade: 4 Tbs olive oil, extra light 2 Tbs...
  16. A

    Friendly Family Smoke-Off!

    Alright fellas, my family wants to have a smoke-off this weekend! We have two teams. My dad, who is an amazing smoker, and my youngest brother with limited general cooking experience. Team two is my middle brother- who has experience smoking, but not as strong as dad, and me! I usually do the...
  17. disco

    Quick Glazed Salmon

    We don't get a lot of decent salmon here in the Canadian Rockies. One thing that is available in the frozen section are small pieces of wild Sockeye salmon. She Who Must Be Obeyed and I were working in the yard and orders were given for salmon for dinner. I was too busy (read lazy) to do...
  18. hunter rose

    Getting it done with salmon

    Made a new salmon rub that came through with lots of flavor... just 2 hours of dry brining and this had tons of flavor and moisture. After the dry brine and rub, cooked at a lower temp for a short time then 250 until IT 135 - 140ish until the white pellicle begins forming. Garlic butter drizzle...
  19. equinn

    Newbie - tell me if am doing this salmon right

    Hi All, Looking for some reassurance I guess. I have never cold smoked anything and I have never smoked salmon at all. I want to cold smoke some salmon, just as a trial, only one piece. Its about 1.25 lbs. I made a dry cure using 1 cup kosher salt, 1 cup brown sugar, and 1/2 teaspoon of...
  20. hunter rose

    Margarita Salmon

    BBQ smoked salmon for dinner tonight. I'm calling this Margarita Salmon as it has a salty and sweet glaze made with a salty seafood rub I made, Wildflower honey, tequila and lime.
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