Salmon filets and tails

[cmayna]

Last fishing trip cause me to run out of smoked Salmon tails and filet, which I love to share while we're out on the water. So dedicated yesterday by waking up at midnight to start brining which
ran for 7+ hours. Brined until 8am at which point I removed from the dry brine and rinsed.

Drying on the racks for a couple hours, to form pellicle:

In my favorite smoker - Modified MES40

Back in the kitchen after a 4.5 hour smoke using alder and then apple pellets, running starting at 125* then bumped to 130* then 145*

Consolidating the number of racks on the kitchen table, so I can start washing the racks while the fish cools down.

Into the tupperware for an over night storage. Will vacuum up whatever I don't immediately eat or give away.

 

[Bearcarver]

Oh Yeah!!
Your Salmon always looks Top-Notch, Craig!!
Nice Job!
Like.

Bear

 

[thirdeye]

Oh, now we're talking. I'm serious when it comes to smoking Salmon, steelhead and local trout, and your's looks very good from here. On a new topic, is there a thread where you detail the mods to your Masterbuilt? I have two friends I'd like to share that info with.

Not sure if you are a home canner, but a slight change of pace is to can lightly smoked salmon. And, the thin strip of belly which I normally remove before dry curing is perfect to use because of it's higher fat, I put some in each jar. Where I would normally smoke salmon for ~4 hours, for canning it's best to start with 1.5 hours (then adjust later) as processing will intensify the smokiness. I use the 1/2 pint jars, add seasoning, olive oil, and a jalapeno ring or some onion. Being shelf stable it has many uses.... or just ready to eat anytime.

 

[SmokinAl]

You know salmon is a big favorite around here & you are so lucky to have all the fish you can eat available to you. Need a mate, I’d work for fish!
Al

 

[Inscrutable]

Oh, now we're talking. I'm serious when it comes to smoking Salmon, steelhead and local trout, and your's looks very good from here. On a new topic, is there a thread where you detail the mods to your Masterbuilt? I have two friends I'd like to share that info with.

Not sure if you are a home canner, but a slight change of pace is to can lightly smoked salmon. And, the thin strip of belly which I normally remove before dry curing is perfect to use because of it's higher fat, I put some in each jar. Where I would normally smoke salmon for ~4 hours, for canning it's best to start with 1.5 hours (then adjust later) as processing will intensify the smokiness. I use the 1/2 pint jars, add seasoning, olive oil, and a jalapeno ring or some onion. Being shelf stable it has many uses.... or just ready to eat anytime.

Interesting idea ... never thought to do that.