Have ran out of room in our two upright freezers so decided to smoke some Salmon both Saturday and yesterday just so we can give it away on the remaining Salmon fishing trips between now and end of October.
First up - Salmon nuggets.
Grabbed about 6# worth of frozen King Salmon filets and let them thaw out for a couple days. Skinned and cubed the filets. Brined them for 3-4 hours in a simple dry brine of dark brown sugar and non iodized salt. Rinsed and here's a pic of them room drying for a couple hours.
Into my modified MES40 via mailbox mod and controlled by an awesome Auber PID controller. Smoked @ 125 for an hour, 140 for another hour, 155 for 3rd hour until an IT of 140 was met.
Here's Jerry guarding the nuggets Saturday afternoon
Next up is my Salmon Jerky. Here I've skinned and thinly sliced a few filets (another 6# worth). Brined the slices in a similar brine as done with the nuggets for 3 hours.
Here's they are room drying for a couple hours while I get the smoker ready.
Instead of using the MES40, I got something up my backside and decided to bring on of my Big Chief smokers out from retirement for a little exercise.
It also is highly modified with a bigger element, room made for a AMNTS and also controlled by another Auber ID controller
Oh....and what to do with all those pieces of Salmon skins which still had some meat attached? Marinated them with whatever I found in the cupboard for 3-4 hours and quickly grill them.
Though I've been known to crizpyize the skins enough to chew them up as is, decided to simply scrape these skins of all the yummy Salmon meat to make some future Salad topping.
Sent from my iPhone using Tapatalk
First up - Salmon nuggets.
Grabbed about 6# worth of frozen King Salmon filets and let them thaw out for a couple days. Skinned and cubed the filets. Brined them for 3-4 hours in a simple dry brine of dark brown sugar and non iodized salt. Rinsed and here's a pic of them room drying for a couple hours.
Into my modified MES40 via mailbox mod and controlled by an awesome Auber PID controller. Smoked @ 125 for an hour, 140 for another hour, 155 for 3rd hour until an IT of 140 was met.
Here's Jerry guarding the nuggets Saturday afternoon
Next up is my Salmon Jerky. Here I've skinned and thinly sliced a few filets (another 6# worth). Brined the slices in a similar brine as done with the nuggets for 3 hours.
Here's they are room drying for a couple hours while I get the smoker ready.
Instead of using the MES40, I got something up my backside and decided to bring on of my Big Chief smokers out from retirement for a little exercise.
It also is highly modified with a bigger element, room made for a AMNTS and also controlled by another Auber ID controller
Oh....and what to do with all those pieces of Salmon skins which still had some meat attached? Marinated them with whatever I found in the cupboard for 3-4 hours and quickly grill them.
Though I've been known to crizpyize the skins enough to chew them up as is, decided to simply scrape these skins of all the yummy Salmon meat to make some future Salad topping.
Sent from my iPhone using Tapatalk
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