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In Search of Kippered Salmon Recipe

Discussion in 'Fish' started by bellevueduck, Jan 1, 2019.

  1. SonnyE

    SonnyE Master of the Pit OTBS Member

    I'll help Ya, Dave.... :emoji_wink:

    Cure #1, Prague Powder, Pink Salt....
    I got mine from Walmart, ordered. I bought a pound jar of it.
    Use is wide, good stuff for curing fish, bacon, and probably more.
    Use responsibly. Best way is by weighing.

    Google Search



    I like Kippered Herring. Never thought about Kippered Salmon.
    But I do Smoke a lot of Salmon. It's my 'Filet Mignon' since my heart attack.

    I use to use Hickory exclusively.
    Anymore, I like Alder for my Salmon. And I like it made into dust.
    Makes a cooler, milder, deeper flavor.
    Last edited: Jan 4, 2019
  2. bellevueduck

    bellevueduck Fire Starter

    I did see it on Amazon and will read up on it.
    better get a digial scale for gm weight

    My 3 hour readouts
    grill is 161
    IT for Salmon is 108
    staring to get some dark finish
    This one won't be perfect but need to go thru the paces to learn it all
  3. SonnyE

    SonnyE Master of the Pit OTBS Member

    I use my little reloading scale.
  4. bellevueduck

    bellevueduck Fire Starter

    That's a great looking scale...why didn't I think of that.

    Almost ready to call it and take it off..
    At 125degrees and I'm getting alittle impatient.
    Tried alittle and it's very tender and moist.
  5. daveomak

    daveomak Epic Pitmaster OTBS Member SMF Premier Member

    FWIW, I left out 1 part... I glaze in front of a fan before I put the fish in the smoker... Takes an hour or longer to get the glaze..
    Take the fish to 130 ish...
  6. bellevueduck

    bellevueduck Fire Starter

    Finished product.. was developing a nice glaze...
    Nice smokey taste applewood cut down the mesquite, very moist on inside... and it's not sushi.....

    Can do better next time with the right glaze.

    Thank y'all for all your help.

  7. SonnyE

    SonnyE Master of the Pit OTBS Member

    You should hit the marks for temperature, especially if you aren't using cure.
    I believe it is an IT of 145° F.
    I heat mine in boiling water, in the vacuum bags I package it in.
    Just ate some. Yum!

    I use this digital scale for my other needs. Like packaging, or weighing meat to figure my cure ratio.
  8. bellevueduck

    bellevueduck Fire Starter

    Hi Omak Dave

    I don't know how to PM so question for you on how you do it. I have started the brining process for Round #2
    You said lots of ways to cool air dry. I don't have a setup like you with a fan and can't leave the fan out in the garage because of the cats liking the salmon.

    Would you recommend the fridge? or any other clever way to air dry them to create the pellicle
  9. daveomak

    daveomak Epic Pitmaster OTBS Member SMF Premier Member

    Set the fish on a wire rack on the kitchen table, and point an operating fan at it... Leave the cats outside..
    As far as PM's go, hover over the inbox envelope, click "start a new conversation"...