Looking to smoke some Salmon in the MES.

[scsmoker843]

Whats everyone's recipe? Do you brine it over night or no? Guess most smoke a 2-4 lb piece

 

[Culinary Otter]

Whats everyone's recipe? Do you brine it over night or no? Guess most smoke a 2-4 lb piece

No advice, but following. Buddy of mine wants to come over and cold smoke some salmon but I've never done it.

I found this thread:

HOMEMADE LOX WITH RECIPE & STEPS, PLENTY OF Q-VIEW

I have made lox following bbally's instructions several times over the last year or so. I grew up on lox & cream cheese with a slice of onion on a good bagel. This was a weekly event at our house. Over the years I have tried lox many times & I can honestly say I have never had lox as good as...

www.smokingmeatforums.com

Also, have a look at at Marianski's Curing and Smoking Fish book. Might be able to help.

 

[Winterrider]

Used this many many yrs ago. Was actually very good

Alaskan Salmon Brine Mix

Hi Mountain Brine kits are perfect for the sportsman's catch as well as chicken, Cornish game hens, and fish from the local market. Each brine has its own unique flavor making the most of smoked fish and poultry.

himtnjerky.com

 

[912smoker]

Some prefer to brine but I never seem to plan that far in advance

Usually smoke a 3-4 lb size.
Wife prefers teriyaki on hers and I like a Cajun flavor on my half.
Soak hers in sauce and apply Meat Church Holy Vudoo on my side while the smoker settles in at 250°. I use pecan chunks as fish need a mild smoke profile (IMO). If you use a smoke tube in the MES, maybe try fruit pellets ?
Others may chime in to offer help.

Once the salmon hits 120 IT I glaze her side with a little T sauce and about an 1/8 slice of butter warmed together.
I would warm the mix on the stove top if using the MES to avoid heat loss.
I pull at 135 or so carryover takes to it 140 with a 10 minute rest.
Consistently turns out nice and what do they say? 'Happy wife Happy life.

Salmon is not my favorite but I'll suffer thru a meal or 2 for her!

Good luck and post your pics !

Keith

 

[cmayna]

If you are referring to the traditional warm or hot smoked Salmon, my typical brine time and smoke time is governed by the size of fish, but typically I dry brine large pieces in a salt/dk brown sugar mix for 6-7 hours, rinse & room dry for 2+ hours, then warm smoke starting at 125 going up to 160 for 4+ hours.

 

[BandCollector]

As cmayna suggested. . .Here is what I do with perfect results every time:

No Steelhead This Year!

With this pandemic and my fishing buddy battling rheumatoid arthritis, I was unable to fish for our Lake Erie steelhead this year--just wouldn't have been any fun without him. Since today was forecast to be a cool day in Pittsburgh, I decided to smoke some Lake Sam's Club salmon. Out of the...

www.smokingmeatforums.com

Enjoy

John

 

[Buckeyedude]

Ive done kings, brownies and steelhead this way in a MES. I choose to brine overnight skin up.( I cut the fillets into 4 or 5" chunks.) My brine is a mix of brown sugar, kosher salt and a touch of garlic powder. The next day I set them out to dry a touch before smoking. Before putting them in the smoker, rub some brown sugar and ginger into them (have also tried rhubarb) Apple or cherry smoke has always done me right. I have some pear chunks here that I would love to try out....but I havent gotten to make a king run in years! I wanna say I smoke at 225, but I would have to dig around and make sure of that. I cant remember for sure since it has been too long since Ive done any. This makes amazing "meat candy"!