First salmon smoke with q-view ... AKhap's method

[toby bryant]

I have been wanting to try and smoke salmon for a while now. So of course I turned to SMF for counsel. After reading a lot of threads I decided AKhap's method seemed reasonably simple and got good reviews, as well as some controversy 

.

So I cooked up the brine last night and let it cool

image.jpg

• toby bryant
• Mar 13, 2013

This morning I placed the salmon in the brine and into the fridge for 90 minutes. 

image.jpg

• toby bryant
• Mar 13, 2013

Rinsed, dried, and placed on a smoker rack on top of a cooling rack.  Went and got the fan out of the shed.  Let there be wind 

image.jpg

• toby bryant
• Mar 13, 2013

After 3 hours ... look at that pellicle!

image.jpg

• toby bryant
• Mar 13, 2013

Got the MES holding at 140° and thin blue smoke flowing.

image.jpg

• toby bryant
• Mar 13, 2013

After 5 hours the salmon was at 140° internal temp. Served with grilled brussell sprouts and a spring mix salad.

image.jpg

• toby bryant
• Mar 13, 2013

OMG was this some awesome salmon. Firm outside and flaky inside with a subtle smokiness. I will definitely be doing this again. Thanks AKhap, for a simple and excellent recipe. 

 

[mountainhawg]

That looks great! My only question was whether the 90 minute soak in the marinade/brine was enough was enough to get the flavor thoughout the fish? I would think twice that time would be better, but I really don't know.

***never mind, I just read AKhap's recipe, should have done that first, and see where he stresses and reasons for the 90 minutes***

Gil 

 

[woodcutter]

Certain foods like fish, bacon, hams it really is worth the effort to get a nice pellicle like you did with your salmon. Look how the smoke penetrated.

Very nice!

 

[kathrynn]

looks great!

Kat

 

[jrod62]

 

[akhap]

I have been wanting to try and smoke salmon for a while now. So of course I turned to SMF for counsel. After reading a lot of threads I decided AKhap's method seemed reasonably simple and got good reviews, as well as some controversy :jedismily: .

So I cooked up the brine last night and let it cool

image.jpg

• toby bryant
• Mar 13, 2013

This morning I placed the salmon in the brine and into the fridge for 90 minutes. 

image.jpg

• toby bryant
• Mar 13, 2013

Rinsed, dried, and placed on a smoker rack on top of a cooling rack.  Went and got the fan out of the shed.  Let there be wind :icon_eek:

image.jpg

• toby bryant
• Mar 13, 2013

After 3 hours ... look at that pellicle!

image.jpg

• toby bryant
• Mar 13, 2013

Got the MES holding at 140° and thin blue smoke flowing.

image.jpg

• toby bryant
• Mar 13, 2013

After 5 hours the salmon was at 140° internal temp. Served with grilled brussell sprouts and a spring mix salad.

image.jpg

• toby bryant
• Mar 13, 2013

OMG was this some awesome salmon. Firm outside and flaky inside with a subtle smokiness. I will definitely be doing this again. Thanks AKhap, for a simple and excellent recipe. 

OUTSTANDING!!!

Notice the lack of those white "curds" that show up in everyone else's fish? You now have smoked salmon with perfect texture and moisture. No one with white curds on their fish knows what you now know! ;)

Bringing in the wind to help with the pellicle formation is never a bad idea and depending on your local weather can be a must have... You did a seriously good job!

For some goofy reason brussel sprouts are a serious favorite veggie of mine, too!

Now all you need is some good sockeye to elevate your game.
art

 

[fpnmf]

Looks great!!

  Craig

 

[toby bryant]

That looks great! My only question was whether a 90 minute soak in the marinade/brine was enough was enough to get the flavor thoughout the fish? I would think twice that time would be better, but I really don't know.

***never mind, I just read AKhap's recipe, should have done that first, and see where he stresses and reasons for the 90 minutes***

Gil 

Certain foods like fish, bacon, hams it really is worth the effort to get a nice pellicle like you did with your salmon. Look how the smoke penetrated.

Very nice!

looks great!

Kat

Thanks everyone, the salmon was great.  This recipe is very simple as well.  If you like salmon, I would definitely give this a try.

 

[toby bryant]

Looks great!!

  Craig

Thanks Craig!

 

[smokinhusker]

Looks great!!! Very nice job indeed.

 

[toby bryant]

OUTSTANDING!!!

Notice the lack of those white "curds" that show up in everyone else's fish? You now have smoked salmon with perfect texture and moisture. No one with white curds on their fish knows what you now know! ;)

Bringing in the wind to help with the pellicle formation is never a bad idea and depending on your local weather can be a must have... You did a seriously good job!

For some goofy reason brussel sprouts are a serious favorite veggie of mine, too!

Now all you need is some good sockeye to elevate your game.
art

WOW, praise from the master, lol.  Thanks Art, the recipe is very simple although time consuming, and the end product is great.  I am not crazy about brussell sprouts, unless done on the grill; then they are my fav 

.  Is that weird?  Anyway, thanks again for a great recipe.

 

[toby bryant]

Looks great!!! Very nice job indeed.

Thanks Alesia, it was very tasty!