Smoked salmon

[myownidaho]

Five pounds of sockeye into a brine of water, kosher salt, brown sugar and maple syrup. Tomorrow it gets several hours under a fan followed by six hours of Alder smoke.

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• myownidaho
• Jan 28, 2017

 

[atomicsmoke]

Sockeye + alder = probably what they serve in heaven.

Can't tell from the pic...Steaks?
Watching and cheering.

 

[ab canuck]

Sounds good, I always use the maple syrup as well mmm...  I'll be watching.....

 

[myownidaho]

Sockeye + alder = probably what they serve in heaven.

Can't tell from the pic...Steaks?
Watching and cheering.

Three filets cut into five pieces each. From now on, I'll let the fish monger filet the fish for me. I butchered the heck out of this poor guy. Fortunately, I bought the third filet. You can guess which one will pose for pictures.[emoji]128132[/emoji][emoji]128055[/emoji]

 

[crankybuzzard]

I'm in!

Alder is hard to beat on salmon

 

[cmayna]

Sounds good to me.  I do a lot of Salmon and Alder then chased with Apple is my favorite.

 

[pc farmer]

I have been using Italian spice pellets from Todd on salmon.    Works great.

 

[dirtsailor2003]

Alder is always good, the traditional PNW choice. Like Craig I like some apple in there too.

 

[myownidaho]

 
I have been using Italian spice pellets from Todd on salmon.    Works great.

What is that giving you flavor wise?

 

[pc farmer]

What is that giving you flavor wise?

It's a real lite smoke. Different from a wood smoke. If that makes sense.

 

[myownidaho]

It's a real lite smoke. Different from a wood smoke. If that makes sense.

Yes it does. A lighter smoke with more complex spice notes. Sounds interesting!

 

[pc farmer]

Yes it does. A lighter smoke with more complex spice notes. Sounds interesting!

You got it. Said it better than I did.
Works great for cured meats too

 

[SmokinAl]

Looking forward to seeing this one!

Al

 

[myownidaho]

Three hours in my custom built drying facility.

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• myownidaho
• Jan 29, 2017

And into a cold smoker. I really want to prevent the albumin leakage I can't seem to beat, so I'm hoping this will help.

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• myownidaho
• Jan 29, 2017

 

[crankybuzzard]

Looking good! Higher temps will cause the protein to seep out. Lower temps will help prevent it.

Looking forward to the finish.

 

[pc farmer]

You only cold smoking?

They look beautiful.

 

[myownidaho]

You only cold smoking?

They look beautiful.

No, sorry for the confusion. I just didn't preheat the smoker this time. The Bradley only goes down to 120, which is too warm to start at. By starting cold and paying attention to the temperature and turning off heating element as needed, I'm able to keep it around 100 for the first hour or so, then I'll move it up to 120 and finish at 140 for the last hour or two.

 

[pc farmer]

No, sorry for the confusion. I just didn't preheat the smoker this time. The Bradley only goes down to 120, which is too warm to start at. By starting cold and paying attention to the temperature and turning off heating element as needed, I'm able to keep it around 100 for the first hour or so, then I'll move it up to 120 and finish at 140 for the last hour or two.

 

[cmayna]

Looks great.  What wood did you decide to use?   The Italian Spice pellets that Adam mentioned sure sounds interesting.  Might need to add some to my next Todd order.

 

[myownidaho]

Looks great.  What wood did you decide to use?   The Italian Spice pellets that Adam mentioned sure sounds interesting.  Might need to add some to my next Todd order.

I used Alder. The spice pellets do sound interesting.