Smoked Salmon Q-vu

[dadwith4daughters]

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.

 

[t-bone tim]

that is some tasty looking salmon , congrats on a successful smoke

 

[fatback joe]

Sure looks good.

 

[cowgirl]

Sure looks good Dadwith4daughters!!

 

[flagriller]

looks great, good job.

 

[richoso1]

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

 

[ron50]

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

 

[vlap]

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

 

[homebrew & bbq]

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

So what upcoming events have the people at work "volunteered" you for?

 

[buddyboy]

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

 

[jts70]

What temp did you smoke them at?

 

[bombo80]

Great looking salmon

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.

 

[hawgheaven]

Yes Rich, but can you find the freezer under all those boxes?

Nice lookin' smoke Dad... glad you wowed them!!

 

[dadwith4daughters]

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.

 

[dadwith4daughters]

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.

 

[chris_harper]

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?

 

[richtee]

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.

 

[vlap]

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.

 

[chris_harper]

Ah, thanks for the info.