- Sep 3, 2012
- 138
- 19
Just signed in tonight and thought I would actually follow the suggestions of the site (new thing for me! ;) )
I have been very dedicated to hot smoking salmon for decades. Along the way I have tried a lot of different things from cold smoking to jerky to smoke-cooking...
My kippered salmon is about as good as it gets and I am extremely fussy... ;) Have yet to have anyone try my fish and think it was not outstanding and have shown many exactly how I get there.
My formal education puts me well ahead of the curve in understanding exactly why things happen the way they do in the smoker. Among other things I am a wood technologist and have more than a passing understanding of various woods and why they do different things in the smoker.
Today I helped clean up a moose a friend shot and just a few days ago I helped another friend cut and package a Dall sheep. In some circles my smoked venison (Sitka blacktail deer usually) hind quarters have a serious following. We live on salmon; saltwater fish such as halibut, lingcod, and rockfish; caribou; moose; deer; black bear; and small game almost exclusively.
A few things I absolutely harp on after many years of watching abject failures get held up as triumphs;
NEVER smoke salmon over 140*. If you are smoking hotter to get to 140 you have already ruined your fish.
Always take as long as needed to get a good pellicle. It is absolutely critical.
Forget about using farmed Atlantic salmon for food... It always sucks. Garbage in: garbage out...
Guests at the door, more later.
art
I have been very dedicated to hot smoking salmon for decades. Along the way I have tried a lot of different things from cold smoking to jerky to smoke-cooking...
My kippered salmon is about as good as it gets and I am extremely fussy... ;) Have yet to have anyone try my fish and think it was not outstanding and have shown many exactly how I get there.
My formal education puts me well ahead of the curve in understanding exactly why things happen the way they do in the smoker. Among other things I am a wood technologist and have more than a passing understanding of various woods and why they do different things in the smoker.
Today I helped clean up a moose a friend shot and just a few days ago I helped another friend cut and package a Dall sheep. In some circles my smoked venison (Sitka blacktail deer usually) hind quarters have a serious following. We live on salmon; saltwater fish such as halibut, lingcod, and rockfish; caribou; moose; deer; black bear; and small game almost exclusively.
A few things I absolutely harp on after many years of watching abject failures get held up as triumphs;
NEVER smoke salmon over 140*. If you are smoking hotter to get to 140 you have already ruined your fish.
Always take as long as needed to get a good pellicle. It is absolutely critical.
Forget about using farmed Atlantic salmon for food... It always sucks. Garbage in: garbage out...
Guests at the door, more later.
art
