Mr T's "Smoked Salmon From Go to Show" w/Q-View

[mr t 59874]

 
MR, T I owe a guy a bet that I lost and he wants some smoked salmon and I am going to try this, during the week, How long will this stay vac pac'd in the fridge??  No freezing, I am going to try to get 6lbs or so, and cut into chunks. 

DS
 

I have kept it longer than I care to admit.

T

 

[driedstick]

 
I have kept it longer than I care to admit.

T

Roger that!!!  

DS

 

[dirtyduc83]

Mr T, I gotta give it to you, great recipe. Brined some Steelhead with your recipe and smoked to 143 degrees with Alder/Apple/Maple pellets. Came out moist, flaky and buttery. 

AMZN_2015-10-19_15-40-27.jpeg

• dirtyduc83
• Oct 19, 2015

 

[twissted]

I'm going to give this a try next year. I smoked over 30 samon this year. I'm currently moding my trager so that I can do even more fish next year. I'm canning some also. I'll use some of the brine in it also.

I don't fish for them. My tribe gives them to me. They come out of the Okanogan river with nets.

 

[twissted]

I like to use cream cheese,Samon, sour cream, green onions, celery,garlic.a pinch of salt and a pinch of pepper and some bell pepper. I throw the stuff in a Ninja then mix it with the cream chease and flaked samon. 

As good as that is... I make a cabbage salsa that is to die for!

 

[daveomak]

I'm going to give this a try next year. I smoked over 30 samon this year. I'm currently moding my trager so that I can do even more fish next year. I'm canning some also. I'll use some of the brine in it also.
I don't fish for them. My tribe gives them to me. They come out of the Okanogan river with nets.

Twisted, morning.... are we neighbors ?? Howdy neighbor....

 

[twoalpha]

Great information. Add to my list.

 

[okie362]

I wonder if this would work on striper?

 

[twissted]

Traeger build 009.JPG

• twissted
• Oct 20, 2015
• 2

Good morning! I live above the Golf corse. I hope we can meet some time. 

 

[mr t 59874]

 
Mr T, I gotta give it to you, great recipe. Brined some Steelhead with your recipe and smoked to 143 degrees with Alder/Apple/Maple pellets. Came out moist, flaky and buttery. 

AMZN_2015-10-19_15-40-27.jpeg

• dirtyduc83
• Oct 19, 2015

That's what smoked salmon should look like, mouth-watering.  I could tell at a glance that you followed the recipe very closely and that you used the TQ version. 

Will give the Apple/Alder/Maple blend a try.  Thanks for the tip.

Good job and glad you are enjoying.

Tom

 

[driedstick]

 
Mr T, I gotta give it to you, great recipe. Brined some Steelhead with your recipe and smoked to 143 degrees with Alder/Apple/Maple pellets. Came out moist, flaky and buttery. 

AMZN_2015-10-19_15-40-27.jpeg

• dirtyduc83
• Oct 19, 2015

Dang it man that looks good!!!! 

A full smoker is a happy smoker 

DS
 

 

[mountain-worm]

Salmon turned out GREAT! Thanks.

 

[mountain-worm]

I like to use cream cheese,Samon, sour cream, green onions, celery,garlic.a pinch of salt and a pinch of pepper and some bell pepper. I throw the stuff in a Ninja then mix it with the cream chease and flaked samon. 
As good as that is... I make a cabbage salsa that is to die for!

Hey Twissted, hows about giving up that recipe for that cabbage salsa? Sounds good!

 

[twissted]

I'll sleep on that!

 

[bena]

I made this recipe and the wife said it was the best salmon she has ever had.   Thanks Mr T.

salmon plate.jpg

• bena
• Mar 10, 2016

salmon tray.jpg

• bena
• Mar 10, 2016

 

[twissted]

Ok here is what I know about smoking salmon. Skip the water when you brine. It just waters the process down. I use a stainless bowl season the fish one layer at a time and when done cover and let chill 13 to 24 hours.  

skoked sokie 003.JPG

• twissted
• Feb 24, 2016

skoked sokie 001.JPG

• twissted
• Feb 24, 2016

 

[mr t 59874]

 
I made this recipe and the wife said it was the best salmon she has ever had.   Thanks Mr T.

salmon plate.jpg

• bena
• Mar 10, 2016

salmon tray.jpg

• bena
• Mar 10, 2016

That is a beautiful plate. Doesn't it make you feel good when they tell you, it's the best they have ever had. Point

T

 

[florida chad]

I followed Mr T's directions to the letter. I made 5.5lbs of farm raised atlantic salmon for my first attempt (party at my house so we had plenty of other food incase in didn't go well).

It took 3 hours with a small fan (I think I will grab another one to reduce the time for it to pilliicel just right)


Everyone including myself were over the moon with how great it was.

Thanks Mr T!!

 

[wrestler75]

Anyone ever use this recipe with whole Brooke trout? I have about 10 whole trout all around 10-12".

 

[mountain-worm]

Use this for all my smoked fish, trout, salmon,  Love it.