Lots of Salmon

Discussion in 'Fish' started by cmayna, Mar 18, 2016.

  1. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Needed to process a bunch of our fishing buddy's Salmon belly pieces from last year to make room for the upcoming 2016 season. Threw a few pieces of our own to help fill up the smoker.

    In my typical dry brine of 4/1 ratio of dk brown sugar / non iodized salt. Sorry no pics of the dry brine at the beginning. These pics were taken 3-6 hours into the brining process.

    Into the MES40 Gen 1 smoker they went. Smoked at 125*+ for first hour. 145* for 2nd hour, 160* for 3rd+ hour until an IT of 140 was met. First two hours used Todd's Alder pellets. 3rd hour went with apple.

    OMG! The heating element is flipped over! :yahoo:

    Mailbox mod worked like a champ. Used Todd's AMNPS

    Finished product. As soon as the fish came out of the smoker, I brush a diluted honey on followed with a few sprinkled pieces of coarse black pepper. Turned out way too good says the wife. She's just hoping I'll let her take some tomorrow on a crabbing trip.

     
    Last edited: Mar 19, 2016
    bearcarver likes this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty smoke!
     
  3. c farmer

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

    Looks great
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job, Craig!

    Looks delicious!

    Al
     
  5. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Thank guys.  I just added to the original post, a couple more pics and a lot more text with more detail.
     
    Last edited: Mar 19, 2016
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Awesome, as usual, Craig!![​IMG]

    Always love your Salmon (all kinds)!![​IMG]----------------[​IMG]

    Nice Job![​IMG]

    Bear
     

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