Smoked Salmon pull temp?

[in. pred]

never temped my smoked fishes. i generaly smoke them heavy, with apple, for 2-3hr@ 180*. i like mine with moisture in it still. i have friends that smoke it to almost jerky. lol thats tasty too just depends on what you want.

 

[Esox07]

Here you go...

SEAFOOD - Dry Cure for Salmon, Trout or Steelhead

Revised 1-13-2022 Cured fish has been prepared for centuries as a means of food preservation. Because of refrigeration and our knowledge ...

playingwithfireandsmoke.blogspot.com

Hey boss, Do you think it would be ok to use garlic powder instead of the fresh stuff? I know I won't get the "paste", but I don't have any fresh garlic and don't have time to get out and buy some this afternoon.

 

[Esox07]

Here you go...

SEAFOOD - Dry Cure for Salmon, Trout or Steelhead

Revised 1-13-2022 Cured fish has been prepared for centuries as a means of food preservation. Because of refrigeration and our knowledge ...

playingwithfireandsmoke.blogspot.com

Hey Boss, do you think it would be OK for me to use powdered garlic or even canned minced garlic. I know the powdered garlic would not produce the "paste". I guess the minced garlic would. If so, how much of either should I use in your recipe?

 

[TexasMuskrat]

Hey Boss, do you think it would be OK for me to use powdered garlic or even canned minced garlic. I know the powdered garlic would not produce the "paste". I guess the minced garlic would. If so, how much of either should I use in your recipe?

I am sure either would be fine... i prefer powdered over jarred myself due to the flavor difference but either would work i would guess. I have never used the recipe listed myself but have made plenty of smoked fish. It will not be exactly the flavor that fresh garlic would give but should do in a pinch.

In fact you could try it both ways and see which way you prefer. Good luck

 

[mneeley490]

Over the years I have tried many methods and recipes, but I have never matched the smoked salmon and trout that my dad and uncle would make with a Big Chief smoker.

 

[Esox07]

Yep. I have a Pit Boss electric vertical also. But, this Big Chief of mine just works perfectly for smoking fish, so I don't see the desire to mess with controls and adjusting and all that comes with using the Pit Boss. I will that for the roasts and chickens and......

 

[thirdeye]

Hey Boss, do you think it would be OK for me to use powdered garlic or even canned minced garlic. I know the powdered garlic would not produce the "paste". I guess the minced garlic would. If so, how much of either should I use in your recipe?

I have never substituted garlic powder or granulated garlic for fresh. We grind fresh garlic and pack in small condiment cups and add a little olive oil and freeze it. Mr Google says:

• • 1 fresh garlic clove = 1/4 teaspoon granulated garlic
  • 1 fresh garlic clove = 1/8 teaspoon garlic powder (powder is more concentrated)
  • 1 fresh garlic clove = 1/2 teaspoon minced or jarred garlic

 

[Esox07]

Thanks, I have it in the smoker with temps on the salmon around 110F right now. Going for around 130-135.

I will let you know how it comes out. I put in my second pan of wood chips about 20 minutes ago and that will be it.

 

[thirdeye]

I will let you know how it comes out.

I picked up 2 steelhead fillets from Sam's Club and will be smoking them in the next day or so.

 

[Esox07]

It came out with less salt and less smoke. Maybe a little less than I was looking for in each. It was also more mushy than when I used the wet brine. I think I will be going back to the wet brine I was using and just stop at two pans again. I used cherry this time instead of the apple. I am not sure if that made a difference in the amount of smoke taste. But I will probably stick with the cherry next time and stay with the two pans and see how that goes.

 

[thirdeye]

It came out with less salt and less smoke. Maybe a little less than I was looking for in each. It was also more mushy than when I used the wet brine. I think I will be going back to the wet brine I was using and just stop at two pans again. I used cherry this time instead of the apple. I am not sure if that made a difference in the amount of smoke taste. But I will probably stick with the cherry next time and stay with the two pans and see how that goes.

Interesting. I like stronger smoke too, but many of my friends prefer apple or cherry. I do believe cherry adds to the color as well. Here is the steelhead I smoked today, roughly 2.5 or 3 hours). I cool down overnight to set the firmness (all except for the belly strips which I'll get into tonight ).