First hot smoke salmon and Q-view

[nogoer]

Well i've done lox style cold smoked and grilled salmon before but this was my first try at cured and fully cooked salmon. Sockeye was on sale for 8.99lb so i grabbed a couple peices cured it overnight and smoked it today.

I used Bob's brine http://www.smokingmeatforums.com/for...ad.php?t=13365
and then smoked at 180. I actually smoked at 180 figuring it would be hot enough to smolder my apple chips but no go. I wound up dropping the temp an hour in to 150 and using my cold smoking setup for smudge. Took about 3.5 hours to complete.

Photos to follow....

 

[nogoer]

after pulling from the smoker

 

[nogoer]

all packaged and ready for snacking at some later date

 

[solar]

That salmon looks great!! I hope mine comes out that well.

 

[desertlites]

yup good looking fish-we love doing salmon here

 

[bb53chevpro]

Never had smoked salmon, but it does look great.

 

[erain]

THAT is some purty lookin salmon!!!!! salmon is among the best fishes to smoke... great choice a fish and great job smokin!!! nice pix!

 

[venture]

Like you, I have made lox, but haven't tried hot smoke salmon. Did you get any pics after cutting into it so we could get an idea of texture?

I hate the hot smoked salmon that the commercial places turn into a red brick!

Great looking salmon! I will try this as you have done it!

 

[jmcrabb]

Do you freeze them? What method do you use to reheat them when you want to eat them, or do you eat them cold? I just made some and am in heaven, but I don't want to eat it all at once.

Jim

 

[meat-man]

Looks great

 

[waysideranch]

Great looking fish.

 

[t-bone tim]

Nogoer , that is some good lookin smoked salmon , it's Mrs.T-bones favorite

....great job

 

[chrisjl3]

Looks great, did you use the maple syrup and honey glaze also?

 

[nogoer]

Hey sorry i missed all the replies.

jmcrabb - no i dont freeze them, but it doesnt last long enough to worry about it either. I cure mine and then vac seal it so i guess it should last a very long time in the fridge. Suppose if i made alot i could freeze it but i would be worried about thawing and texture. Oh and i just eat it cold or warmed to room temp.

Venture - I didnt get any texture pics, but it was soft and flaky while still firm enough to cut into bite size peices.

chrisjl3 - Yes i used a maple and honey glaze, but im not sure i liked it too much. I prefer a more savory flavor and the glaze left too sweet a flavor. Next time, possibly tomorrow im going to try using cracked pepper rather than the maple route.

 

[fishawn]

Sometime, if you get a chance, try Alder on Salmon. It is what I would say 90% of the people in the NW that I know use for smoked Salmon.

 

[salmonclubber]

nogoer

good looking fish great job