• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Smoked Salmon Bellies.......MES30

cmayna

Master of the Pit
OTBS Member
★ Lifetime Premier ★
3,333
1,005
Joined Jun 23, 2012
As some may remember, I recently obtained a dead MES 30 from Craigslist. Replaced the shot 800 watt element with a 1200 watter. Controlled by a Auber PID, starting out at 125*, ending at 145*

I attached a small mailbox mod with the help and guidance from tallbm (THANK YOU SIR!!). This is it's maiden voyage with food, needing to smoke some of our Salmon Bellies.

Using one of my AMNPS's I ran it a total of 4.5 hours starting out with Alder and finishing with Apple.

IMG_1955.JPG


Using my trustworthy Thermoworks Smoke thermometer to monitor the smoke session.
IMG_1954.JPG



Oops, more pics to follow:
 
Last edited:

pushok2018

Master of the Pit
SMF Premier Member
1,614
720
Joined Oct 12, 2017
Are you teasing me??!! Looks awesome! Salmon belly is my favorite... looks like you hot smoked them. I always cold smoke salmon belly. Love them!
 

cmayna

Master of the Pit
OTBS Member
★ Lifetime Premier ★
3,333
1,005
Joined Jun 23, 2012
Thanks. Cold smoked bellies are yummy as well. For me, hot smoking Salmon is starting at 125* and finishing at 145*.
 
Last edited:

pc farmer

Epic Pitmaster
Staff member
Administrator
OTBS Member
★ Lifetime Premier ★
15,109
4,472
Joined Feb 17, 2013
Been awhile since I have smoked salmon. It way past time. Your looks amazing.
 

cmayna

Master of the Pit
OTBS Member
★ Lifetime Premier ★
3,333
1,005
Joined Jun 23, 2012
My long term plans with the MES30 is to find it a new home. My son has shown interest recently so, we shall see. It was fun bringing it back to life.
 
Last edited:

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
40,727
13,116
Joined Sep 12, 2009
Awesome Looking Salmon, Craig!!
As always, but usually of my Favorite---Your Nugget variety.
Nice Job.
Like.

Bear
 

tallbm

Smoking Guru
OTBS Member
★ Lifetime Premier ★
5,065
2,105
Joined Dec 30, 2016
Man that looks awesome!
It seems you got the super compact mailbox mod working well. Glad to see its all coming together!

Do you have a post on how you do salmon this way? I had a relative asking about making some salmon lox but it hasnt been cold enough and I mentioned that the other option would be something like what you do with strips or nuggets. They were open to it but I've yet to do any such smoke.

Also does this work with skin on strips or nuggets in case I didnt want to fool with skinning a fillet and I wanted to get a better sale price?
 

cmayna

Master of the Pit
OTBS Member
★ Lifetime Premier ★
3,333
1,005
Joined Jun 23, 2012
For Salmon Lox, I do have a recipe which is a few hours dry brine, followed by a wet brine. This smoked belly recipe is around 7 hours of dry brine, then rinse and dry for 2-3 hours. Then smoked using Alder and then apple.
 

tallbm

Smoking Guru
OTBS Member
★ Lifetime Premier ★
5,065
2,105
Joined Dec 30, 2016
For Salmon Lox, I do have a recipe which is a few hours dry brine, followed by a wet brine. This smoked belly recipe is around 7 hours of dry brine, then rinse and dry for 2-3 hours. Then smoked using Alder and then apple.
For this belly recipe what is the cooking temp process like?
I read you start at 125F and go to 145F but what do you shoot for with meat temp or is it all time based, etc.?
 

cmayna

Master of the Pit
OTBS Member
★ Lifetime Premier ★
3,333
1,005
Joined Jun 23, 2012
Yup. All time based. I do not check the IT because of the small size of the product. So for this recent belly smoke, I dried brined for 7 hours in a basic brown sugar/salt mix. Rinse and room dry for a couple hours. Run the Auber starting at 125 for an hour and then bump to 130 for another hour, then to 135, then to 140. The size of the pieces will dictate how long I cook/smoke.

For my Salmon and Albacore Tuna lox runs, I typically do mine during the winter months to help meet the cold smoke. Otherwise it's very early morning runs, while the ambient temps are low.

For large pieces of fish, such as filets, I will do a spot check on the IT if the weather is cool and if my mind starts going hmmmmmm.
 
Last edited:

tallbm

Smoking Guru
OTBS Member
★ Lifetime Premier ★
5,065
2,105
Joined Dec 30, 2016
Yup. All time based. I do not check the IT because of the small size of the product. So for this recent belly smoke, I dried brined for 7 hours in a basic brown sugar/salt mix. Rinse and room dry for a couple hours. Run the Auber starting at 125 for an hour and then bump to 130 for another hour, then to 135, then to 140. The size of the pieces will dictate how long I cook/smoke.

For my Salmon and Albacore Tuna lox runs, I typically do mine during the winter months to help meet the cold smoke. Otherwise it's very early morning runs, while the ambient temps are low.

For large pieces of fish, such as filets, I will do a spot check on the IT if the weather is cool and if my mind starts going hmmmmmm.
Thanks for the info!
I'm thinking im gonna cut some salmon nuggets with skin on and dry cure + brine them and smoke the way you explain. I think it would be a cool experiment AND I may even take some to more of a jerky textures.

My end goal is having these for salads or snacking and such :)
If you see any issues with that approach let me know :)
 

cmayna

Master of the Pit
OTBS Member
★ Lifetime Premier ★
3,333
1,005
Joined Jun 23, 2012
When I do Salmon jerky (it's been quite awhile now), I cut the filet into very thin strips with the grain. Cross grain will cause the pieces to break up into small pieces.

When I've done beef Jerky, it cross grain.......go figure.
 

tallbm

Smoking Guru
OTBS Member
★ Lifetime Premier ★
5,065
2,105
Joined Dec 30, 2016
When I do Salmon jerky (it's been quite awhile now), I cut the filet into very thin strips with the grain. Cross grain will cause the pieces to break up into small pieces.

When I've done beef Jerky, it cross grain.......go figure.
Fish is delicate lol
 

cmayna

Master of the Pit
OTBS Member
★ Lifetime Premier ★
3,333
1,005
Joined Jun 23, 2012
I've done it with skin on and call them call Salmon Sticks. around 3"x 1/2" x 1/2" or 3/4"x 3/4". Yes some love dealing with skin.

Tomorrow more filets and tails.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.