Smoked Salmon Q-vu

Discussion in 'Fish' started by dadwith4daughters, Dec 19, 2007.

  1. After 24 hrs of dry brining in some kosher salt, dark brown sugar, sugar, and some cayenne, I put these in the smoker for about 4 hours or when it hit 150 degrees in the thickest part. Got some capers, red onion, nice crackers and impressed'em all at my work party.
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  2. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    that is some tasty looking salmon , congrats on a successful smoke
     
  3. fatback joe

    fatback joe Master of the Pit OTBS Member

    Sure looks good. [​IMG]
     
  4. cowgirl

    cowgirl Smoking Guru OTBS Member

    Sure looks good Dadwith4daughters!![​IMG]
     
  5. flagriller

    flagriller Smoking Fanatic OTBS Member

    looks great, good job.
     
  6. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Congrats on your salmom smoke. Those Q Views reminded me that I just might have a fillet or two in the freezer!
     
  7. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Man that looks good, I think you gave me an idea for another addition for the New Year's eve buffet. :)
     
  8. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    If my salmon looks even half as good christmas day it will be a hit.
     
  9. homebrew & bbq

    homebrew & bbq Smoking Fanatic

    Looks good and sounds like it was an unqualified success with the folks who ate it! [​IMG]

    So what upcoming events have the people at work "volunteered" you for? [​IMG]
     
  10. Very nice looking salmon. I will try your brine is sound good. After I brine my salmon and place in smoker, I baste the salmon with a mix of equal amounts of brown sugar,pure maple syrup and honey. The mix give the salmon a wonderful taste
     
  11. jts70

    jts70 Smoking Fanatic OTBS Member

    What temp did you smoke them at?
     
  12. bombo80

    bombo80 Smoke Blower

    Great looking salmon [​IMG]

    I followed this kippered salmon recipe, a while back, and it turned out excellent.

    http://www.sausagemania.com/kippermania.html

    The rum and brown sugar "paint" period, and letting the pellicle form, was the hardest part of the process. But it was definitely worth the effort.
     
  13. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Yes Rich, but can you find the freezer under all those boxes? [​IMG]

    Nice lookin' smoke Dad... glad you wowed them!! [​IMG][​IMG]
     
  14. Thanks for the replies! That honey/syrup mop sure does sound good. It would balance well with the saltiness. I'm gonna do that next time. Thanks buddyboy.
     
  15. Jeff, I struggled keeping the temp below the 220 mark so I finally gave up and let it hang there. The fish was on the grill for about 4 hours at 220 with smoke rolling the whole time. I took the fish to 150.
     
  16. chris_harper

    chris_harper Master of the Pit OTBS Member

    What are capers? I have seen them in the store (in jars where all the peppers are in jars). Are they hot? sweet? or what?
     
  17. richtee

    richtee Smoking Guru OTBS Member

    Kinda sour and umm well..capery! It really goes well with fish, especially smoked. Often served with a Biere Blanc <Sp? Vlap> sauce. Really good with that and calamari.
     
  18. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    Capers are unopened buds of a flower that are typicaly packed in a brine or salt. Very tasty!

    beurre blanc is the sauce you are thinking of rich (I had to look up the correct spelling)

    Its a rich butter sauce with a reduction of some type of vinegar. Capers are very tasty in it.
     
  19. chris_harper

    chris_harper Master of the Pit OTBS Member

    Ah, thanks for the info.
     

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