273 pcs of Salmon Nuggilicious

[cmayna]

I have only done nuggets with Coho (king) Salmob. Typically the best price is at the local marina. No idea what to expect to pay, this early in the season.




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[jonny smoker]

Hi Craig, I forgot what kind of wood do you use?

Kevin

 

[cmayna]

For Salmon I typically use Alder and Apple or just Alder, depending on the mood I'm in.


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[mr t 59874]

cmayna,  Have a 2.2# sockeye fillet chunked and in the brine now.  Going to try and have it done for a get together this eve.

Got 80 pieces including sticks out of it.

Tom

 

[cmayna]

Awesome,

I'll bring some wine and beer

.   2.2# will give you about 1.1+# of finished product.   I've never smoked sockeye before but when I did some Silver after doing my typical Coho,  I didn't realize how much leaner Silver is and I smoked it too long for it was too firm for my taste, so be sure to watch the temp and yank them little pups as soon as you reach your 140 mark.

Don't forget some pics.

 

[mr t 59874]

 
Awesome,

I'll bring some wine and beer

.   2.2# will give you about 1.1+# of finished product.   I've never smoked sockeye before but when I did some Silver after doing my typical Coho,  I didn't realize how much leaner Silver is and I smoked it too long for it was too firm for my taste, so be sure to watch the temp and yank them little pups as soon as you reach your 140 mark.

Don't forget some pics.

Gotcha on the weight.  I normally smoke Sockeye and King's.  I let smoker go to hold (140°) when the IT reaches 140°, carryover then takes the fish to 145°, my desired temp for 30 minutes. Due to time constraints, I will cook this at a higher temp, no stepping.  Wish I had done this yesterday, it is a spur of the moment beer fest around a camp fire. 

Mr T's "Smoked Salmon From Go to Show" w/Q-View

Thanks,

Tom

 

[mr t 59874]

 
Awesome,

I'll bring some wine and beer

.  

Don't forget some pics.

Come on up, alcohol or food is your ticket to anything around here.  

Just finished the Salmon.  The procedure used worked very well producing a sweeter than my usual finger food, will be taking both this evening.

Using your recipe. the fish was brined for four hours, not air dried for pellicle, placed on a rack and in the Cookshack 066 with 1.25 ounces of Alder chunks.  The ambient and starting temp was 65° and the smoker set at 200°.  At 35 minutes, the Salmon had reached 140°, smoker temp was 190°.  Turned the smoker off and let the Salmon rest for 30 minutes.   The smoke color was white with a medium density.  We will see how it goes tonight.

I'm not one who ramps the temps during a cook when it's done it's done.  By adjusting the color and density of the smoke, the amount desired is applied according to the product being cooked and the time it takes to cook.

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• mr t 59874
• May 5, 2015

Thanks for the inspiration,

Tom

 

[cmayna]

Tom,

Looks ever so yummy.   Congrats.

Craig

 

[freakynorm]

Do you get a sludge of brown sugar at the bottom of your container? I get that when using the 4 to 1 sugar/salt ratio. Just wondering if that's normal or should I be using less sugar. Seems wasteful.

 

[cmayna]

If you use a lot of mix and don't stir it during the brining period, yes.

 

[mr t 59874]

Impromptu on impromptu off.  Due to circumstances beyond our control, the fireside get-together was postponed to a later date.   Being unable to get opinions from others, I can only offer my wife's and my own.

Used as you would candy, we both felt the nuggets were sweet and good.  Although they are very good, we both felt that the wet brined cured smoked Salmon that I normally do will be preferred, as it is much more versatile than the nuggets.

 We will be offering both types at future gatherings.

Tom

 

[driedstick]

 
Impromptu on impromptu off.  Due to circumstances beyond our control, the fireside get-together was postponed to a later date.   Being unable to get opinions from others, I can only offer my wife's and my own.

Used as you would candy, we both felt the nuggets were sweet and good.  Although they are very good, we both felt that the wet brined cured smoked Salmon that I normally do will be preferred, as it is much more versatile than the nuggets.

 We will be offering both types at future gatherings.

Tom

Tom, just wondering your usual set up and procedure, I am getting ready to head for seattle next week and will be picking some up, I am going to do Craigs way and will try yours also if you don't mind sharing, BOTH You and Craig look like the champs on this deal. great job. 

A full smoker is a happy smoker

Thanks DS 

 

[driedstick]

Tom Never mind I see your link above,,,, Not unless you are doing something different now.

DS

 

[mr t 59874]

 
Tom Never mind I see your link above,,,, Not unless you are doing something different now.

DS

You got it.  Let us know how you like it.

Tom

 

[alaskanbear]

As a long time salmon from Alaska, what I see here is down right wonderful. My compliments on a job well done!!

 

[alaskanbear]

Salmon smoker*

 

[bryce]

Been thinking about this post a bit more since I recently smoked some salmon on Friday. It turned out great and all but I realize that the salmon sticks are probably more in the direction I like my smoke salmon. Not really jerky but not a steak either. Hard to describe but your sticks have the look from the outside anyhow. How was the moisture? Drier than a traditional style? I actually prefer just a tad on the dry side.

Thanks, Bryce

 

[cmayna]

It's all based on size of the pieces.  The smaller, the less time it typically takes to cook.

 

[more ice]

Very nice cook u kicked my butt. i just posted a salmon video but i need to dtep it up.