Salmon newbie

[skull fish]

Well, after much research I decided it's time to give this a shot, lucked out to find fresh wild caught king salmon fillets in Pennsylvania???

It was to nice to pass up.

The recipe: dry brine style
2 cups dark brown sugar,1/3 cup kosher salt, 3 tbsp of spice rub,,3tbsp pure maple syrup.
Spices:2tbsp garlic powder/2tbsp onion,2 tbsp black pepper, 1tbsp dry mustard, 1 tbsp ground Ginger, 1tbsp paprika,1tbsp sugar.

Lol, after sugar, salt, spices are on I plastic wrapped, then tight foiled.

After 10 hrs- the moisture is doing its stuff. Time for a wash and rinse.
I'm using the mes 40& traditional alder today, so time to rack, let it dry in frigerator overnight.

Check point after 3 hours, paint with thin coat of pure maple syrup

Did one hour at 140*/running at 150*/will see where we are at 5hour mark, may push 8 hr for more Indian candy style..
Thanks for reading

 

[thoseguys26]

Looks great!

 

[linguica]

Salmon over alder is the food of the gods.

 

[skull fish]

Finally pulled it at about 12 hrs. Blasted the heat to 170 for the last hour. Hit 165* internal..

No Excess fats on surface... That's what I was worried about.. Took my time.. Weather was in the 30's and snow squalls,
I'm embarrassed about it being store bought, and not personally caught fish, that so many forum members work hard at and make it happen.

Well, pack this up for Xmas, thanks

must say this was amazing weekend project, that learnings will become much grander down the road, the taste was amazing, the fish oils near the belly area (pictured) no dry fish here.

With using the mes, I had control of the temp, with out jumping the gun. I maintained 140- 145 degrees at the half way point. (2-1/2 to 3 hours)- To hot to early will push oils to surface, white boogers

At this point it becomes a preference I think. Well, I have friends and family that like salmon, so they will be in for a treat.... '

Calll out to Bearcarver and Alaskan Bear for there salmon contributions,

 

[skull fish]

This is great ! Putting into perspective ! Enjoy!!

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

http://www.smokingmeatforums.com/t/91264/final-smoked-salmon-with-recipe-instructions-and-qview

 

[smoking b]

What store did you find wild salmon at here in PA???

 

[skull fish]

Wegmans, there on the eastern side of pa, between Scranton, down to king of Prussia areas . They have a great selection of different fish but pricy!!, but it's important how fresh it is! I rather pay a tad more than going to some of these supermarkets and this fish looks 2 weeks old. This filet honestly had no smell or odor... It was worth it!

 

[smoking b]

Hey thanks! I will check them out for sure next time I head to Quakertown to visit relatives