salmon help

[twistertail]

Doing some salmon and seems to be going pretty quick.  I brined it over night, rinsed off and dried with paper towels, then put on a rack to dry and form the pellicle.  After about 2 hours it had a nice sheen and was a little tacky like its supposed to.  I'm using a GOSM and I put a needle valve on and was able to get it to settle in at 155.  Got the smoke going and put the salmon in and after an hour its reading 120.  Maybe I'm just used to pork shoulders and briskets but it just seems that it was heating up too fast.  Does this sound ok?

 

[chef jimmyj]

Fish in general are a made up of fairly loosely bound muscle, they take on heat fairly quickly not to mention it is not likely that your filet is more than 2-3 inches thick...It is not going to take that long, just don't take the IT above 140*F or it will get dry...JJ

 

[twistertail]

Thanks.  I had 2 fillets and I cut them into pieces about 3-4 inches wide, the thickest ones are about 2.5 inches thick.  These were caught from Lake Michigan and this is a trial run, if it turns out good I've got about 20 more pounds to do!  Keeping my fingers crossed!!!

 

[SmokinAl]

Sounds good so far, I hope your taking photo's!

 

[owlcreeksmoker4]

please take pics, and also just run a steady, low temp and monitor the meats temp and you should be good to go

 

[mballi3011]

I use an old GOSM and an eletric hot plate for heat source and wood chunks for smoke. I have smoked salmon a couple times and I always take it to maybe 135°ish or so. Then slice it thin for Bagels with cream cheese.

 

[twistertail]

Sorry guys no pictures, I was doing this at work.  It turned out great, had about 7-8lbs and we ate the last piece this morning.  We have about 20lbs more in the freezer at work and the guy who gave it to me has 80-100lbs still at home, so I think I'll be doing a lot of salmon in the next month or so.  Thanks for the help guys. 

 

[fpnmf]

 

[biteme7951]

You gotta try Alaskan Bear's dry-brine recipe on salmon....Yummy!!!!

http://www.smokingmeatforums.com/t/110038/smoked-sockeye-coho-salmon-step-by