Fish Trifecta!

Discussion in 'Fish' started by dirtsailor2003, Nov 29, 2014.

  1. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Getting the holiday gift baskets prepped. Smokin Salmon, rockfish, and tuna bellies.

    Will take the rockfish to a jerky texture.

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    Separate containers for each while brining. 4-1 sugar to salt dry rub. Will brine for 8 hours, then rinse and air dry till pellicle forms. Season then smoke.


    Smoke away!!!
     
    david reading likes this.
  2. mike w

    mike w Smoking Fanatic

    I'll be following! what internal temp will you take the salmon? I'd like to make some salmon for new years.
     
  3. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Hi Case,

    Looks great so far!  I'm very interested in the details of your process, as I'll be smoking a few salmon tail sections for the first time for holiday gatherings.  Staying tuned...[​IMG]
     
  4. sawhorseray

    sawhorseray Smoke Blower

    That looks real nice, I'd like to try that dry rub. You mix salt and brown sugar 4 to 1, what kind of seasoning after the pellicle has formed? RAY
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yep a 4:1 brown sugar to kosher salt ratio. I will take the saon to an IT of 145. The rockfish is going to go a bit further as I want it to be more like jerky. The tuna bellies I am undecided on.

    For additional seasoning I'll be using garlic and black pepper. Maybe a bit of dill on the salmon.

    I'll be using my GOSM starting around 130 for a hour. Then bumping the temp to 150 for a hour. Then 180 until done.

    I am going to use alder pellets for smoke in the AMNTS and mailbox mod.
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Got everything drying. It's cold and windy enough out that I can do this in my smoker. So that's where the tuna bellies are. The salmon and rockfish are in my also cold garage with artificial wind.

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    Smoker temp

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    Should be able to start the smoke in a hour or so. Pellicle is just about there.



    Smoke away!!!
     
  7. sawhorseray

    sawhorseray Smoke Blower

    Boy howdy, that sounds and looks great, thanks! I'm definitely giving both the salmon and rocklers a try at this method, I've never dry-brined fish before . The temps you smoke at are just about exactly what I've always used. I just smoked a batch of salmon myself, so I'm all out of that till next season opens. I do have a freezer shelf stuffed with rockfish fillets that I'll be trying this on soon. Thanks again! RAY
     
  8. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    It's all lookin great Case !

    I've gotta make some more salmon !

    Lookin forward to how your turns out !

    :beercheer:
     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I had thought about hitting the rockfish with a teriyaki glaze but don't have any and just realized we are out if brown sugar too! So won't be making any and I'm not going to the store!
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    All loaded up. Going to cold smoke for 1 hour then apply heat. Currently 42 in the smoker. Blowing like mad and spitting snow oh and it's sunny, only in Central Oregon!

     
    Last edited: Nov 29, 2014
  11. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Lookin good Case, your weather sounds like SE Idaho weather..... Can't make up it's mind. We have a saying here that if ya don't like the weather, just wait 5 min and it'll change. Did you all have bad wind the last day or so. Just wonderin if we're gonna get that snow. Winds bout 50 mph today so I think we have a cold front coming in !
     
  12. welshrarebit

    welshrarebit Master of the Pit

    Those are gonna be some nice gift baskets!

    I won't talk about my weather but they don't call Hawaii paradise for nothing..,
     
  13. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Marvelous fish smoke.
     
  14. Looking good,  I always smoke my rock fish using a 80 degree brine and throw in a little garlic powder.  I never tried using brown sugar in the mix might have to try that next time.
     
  15. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    What this 80 degree brine you speak of? Need more info please! When I brine the rockfish like this I like to add a glaze part way through, but didn't this time as I didn't have any!


    Smoke away!!!
     
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

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    Salmon done!

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    Tuna bellies done!

    Rockfish still Smokin!


    The tuna bellies smelled so strong while smoking, but are mild and my new favorite smoked fish! Freaking awesome!!!!!


    Smoke away!!!
     
    welshrarebit, banjoe and bdskelly like this.
  17. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    WOW.

    I want some rock fish.

    Yup, tuna too.
     
  18. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Adam the tuna is Fantastic!!! I was worried about how strong it smelled while smoking. Never done bellies. The fat is perfect for the 4:1 brine. Funny most here smoke the bellies for bait. They use them for halibut fishing and salmon fishing in the rivers. Not gonna be giving up bellies anymore, these are great!!!!
     
    Last edited: Nov 29, 2014
  19. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Wish I could get fresh tuna here.
     
  20. welshrarebit

    welshrarebit Master of the Pit

    What kind of tuna? I'll be trying this soon...
     

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