Smoked salmon chunks

[smoking b]

Well after seeing all the recent salmon threads recently I had to make some more too  

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• smoking b
• Aug 18, 2013

I cut up a couple pounds while I was waiting to get a butt out of the smoker & put in some ribs.

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• smoking b
• Aug 18, 2013

Here are the dry ingredients that will turn into a brine.

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• smoking b
• Aug 18, 2013

Salmon added.

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• smoking b
• Aug 18, 2013

& this is the brine.  The salmon stayed in it for 8 hours & got stirred 4 times.

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• smoking b
• Aug 18, 2013

After the 8 hours I rinsed them off

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• smoking b
• Aug 18, 2013

& put them in front of a fan to get a good, quick pellicle.

They are currently doing a 4 hour stint in the smoker with alder.

Updates to follow...

 

[mike johnson]

Looks good but what is in the mix for the brine?

 

[big dee]

Looks good!!

 

[smoking b]

Looks good!!

Thanks man 

Looks good but what is in the mix for the brine?

I can give you measurements if you need them. It is mostly salt, sugar, & peppers.

 

[smoking b]

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• smoking b
• Aug 19, 2013

And here they are done - unfortunately they won't last long at all as I can't stay out of them 

 

[cmayna]

What species Salmon did you smoke?   Looks pretty light in color.   What was the ratio between Salt and Sugar? 

 

[smoking b]

What species Salmon did you smoke?   Looks pretty light in color.   What was the ratio between Salt and Sugar?

I wish I could tell you 

  A friend of mine went on a guided salmon fishing trip up in New York/Canada & gave me some when he came back...

1:3

 

[smoking b]

Here is the recipe I used for anyone interested...

For each lb of salmon

1/2 cup salt

1 1/2 cups brown sugar

2 g black pepper

.5 g cayenne pepper

I also added some granulated garlic when I mixed it up & a splash of Worcestershire sauce. It turned out great & I will do it the same way when I make some more 

 

[themule69]

Looks GREAT!

I wish I had some fresh Salmon.

Happy smoken.

David

 

[smoking b]

Looks GREAT!

I wish I had some fresh Salmon.

Happy smoken.

David

Thanks David 

  There are only a few left - they are addicting!