My smoked salmon q-view

Discussion in 'Fish' started by pitrow, Dec 23, 2007.

  1. pitrow

    pitrow Smoking Fanatic

    Seems like it 'tis the season for smoked salmon q-view so here's mine.

    Started off with these four pretty ladies.

    Then I deboned them and prepped them for brine. They spent the night soaking up the brine and this morning I rinsed and laid them out while the smoker was warming up. All prepped and ready for smoking.

    About 4 and a half hours in the smoker at 155, using hickory chips.

    Finished product, looks yummy, can't wait to try 'em!

  2. salmonclubber

    salmonclubber Master of the Pit OTBS Member


    good looking stuff
  3. Pitrow, man does that look good. I noticed you sliced the meat. Why is that?
  4. morkdach

    morkdach Master of the Pit OTBS Member

    that looks great i'm planning on tring some once the weather comes around these ice storms are not getting it. hard to smoke in with no power and elec smoker. howd it taste with hickory thats what i was planning on.[​IMG]
  5. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looks great PitRow!
    Dibs on any leftovers.[​IMG]
  6. fritz

    fritz Meat Mopper

    Man that looks great!! I need to start smoking some fish. Thanks for the qview, nice pics.
  7. pitrow

    pitrow Smoking Fanatic

    Thanks everyone! I'll let you know how it tastes tomorrow after my Christmas get-together! Having it all sit here and not be able to taste any of it is killing me.

    Not really for any reason in particular, but it does seem to allow the brine to get into the meat easier and it seems to cook a little more evenly. Plus it gives it more surface area for the smoke to adhere to. And it seems to make it easier for people to pull off a little piece when eating it. I've only done it for the last 4 or so batches, but so far I'm liking it. [​IMG]
  8. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    looks good what did you use for brine?
  9. pitrow

    pitrow Smoking Fanatic

    4-to-1 mix of dark brown sugar and pickling salt, with about 4 garlic cloves minced and thrown in. Simpler is better in my book. No sense in trying to overpower the taste of the smoke and the salmon with lots of other things.
  10. pitrow

    pitrow Smoking Fanatic

    Just to update. It was yummy! The fillet I kept whole was gone in less than an hour. [​IMG]
  11. striding man

    striding man Smoke Blower SMF Premier Member

    That looks yummy! I've got a few salmon fillets in the freezer, looks like I need to get them out and try that.
  12. richtee

    richtee Smoking Guru OTBS Member

    Welcome Strider... heh Aragorn? Anyway, head over to roll Call Forum and introduce yerself proper-like. we're kinda old fashioned 'round here... and if ya wanna know how to Q- you found the right place!
  13. richtee

    richtee Smoking Guru OTBS Member

    Oh and by the way... nice salmon!
  14. fla-gypsy

    fla-gypsy Smoke Blower

    That was some great looking smoked fish
  15. bbqpitstop

    bbqpitstop Meat Mopper OTBS Member

    That looks soooo good...........I've done my salmon with just a little of my rib rub.............I love a little sugar on everything and it worked well.....

    All I can say is do it again and invite me over next time.
  16. man that looks good! Wife's birthday coming up and I've been thinking about smoking her some salmon, she just loves that stuff.
  17. charles1056

    charles1056 Meat Mopper

    Looks good PitRow. Hope to do some Salmon next week.
  18. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    PitRow, you've have stimulated my taste buds... and I happen to have some salmon, my good!
  19. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    I am not big on salmon but that looks GREAT!!!!!!!!!!![​IMG]
  20. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    I'm just a relative newbie at smoking meat, but have been dieing to try some salmon fillets. You have given me the proper motivation!

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