More Salmon? Really?

Discussion in 'Fish' started by cmayna, Sep 28, 2015.

  1. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Sorry, just can't help myself. Was running out of smoked filets and promised the skipper of our favorite party boat I'd jerkyize a Salmon for him.

    Filet's being brined in my basic brine of 4/1 ratio of dark brown sugar over salt
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    Next 3 pics showing the filets after being smoked, cooling down. They were lightly glazed with honey and sprinkled with coarse pepper half way through the smoke.
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    Next day being vacuum sealed
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    Next day doing some Salmon Jerky. Here they are after 3 hours of brining, air drying for a couple hours.
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    The Big Chief brotha's doing their magic
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    Finished product. Will package up tonight and feed a party boat tomorrow.
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    Last edited: Sep 28, 2015
    driedstick likes this.
  2. diamondmarco

    diamondmarco Smoke Blower

    Yum, yum,.....yum   I'd pick this over any other jerky out there. Thanks for the awesome (and inspiring) post.

    Marc
     
  3. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it man that looks good. - nice job!!! great color [​IMG]

    A full smoker is a happy smoker

    DS
     
     
  4. Salmon is the next protein that I want to smoke. Any preference to which wood to use?
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice Smoke Craig! Lousy salmon season in the ocean up here this year. Fall River fishing has been good though. Wish I could get out to catch a few!
     

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