BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Fish => Topic started by: Rainmaker on June 24, 2011, 03:38:37 PM

Title: Salmon Results
Post by: Rainmaker on June 24, 2011, 03:38:37 PM
I finished a full OBS load of salmon yesterday.  I soaked in a brine for 12 hrs using Kummok's brine then dried for about 3 hrs with a fan, then put them in the OBS with 3 hrs of smoke (mix of apple and cherry).  I did 2 hrs at 120 deg then raised to 140.  After 3.5 hrs at 140 deg I did a taste test on a small chunk during one of the rack rotations.  I felt they were done enough to my taste, since I like smoked salmon that is still quite moist.  So out they came and cooled in the fridge for a while.  My son gave a taste test to the Atlantic and the Sockeye and gave a thumbs up.  I quickly vac sealed before he could get any more and put into the freezer.  I'm like many others on this site that find the taste improves after being frozen.  I had a mixture of Atlantic (sorry, I feel guilty even saying I used that) Fresh Sockey and some Pinks.  I thought the Pinks, which are my least favorite fish, might just be good enough for making salmon cream cheese, but the sample I had wasn't too bad.  We'll see what they are like after a few days.

Pictures follow:
Drying after being in the brine
 (http://i906.photobucket.com/albums/ac261/jimv_01/Salmon%20Jun%202011/th_DSC05420.jpg) (http://s906.photobucket.com/albums/ac261/jimv_01/Salmon%20Jun%202011/?action=view&current=DSC05420.jpg)

Near the end of smoke
(http://i906.photobucket.com/albums/ac261/jimv_01/Salmon%20Jun%202011/th_DSC05422.jpg) (http://s906.photobucket.com/albums/ac261/jimv_01/Salmon%20Jun%202011/?action=view&current=DSC05422.jpg)

Just out of the OBS.  A little white stuff (didn't appear until temp went up to 140 deg)

(http://i906.photobucket.com/albums/ac261/jimv_01/Salmon%20Jun%202011/th_DSC05424.jpg) (http://s906.photobucket.com/albums/ac261/jimv_01/Salmon%20Jun%202011/?action=view&current=DSC05424.jpg)

Vac sealed and ready for the freezer
(http://i906.photobucket.com/albums/ac261/jimv_01/Salmon%20Jun%202011/th_DSC05425.jpg) (http://s906.photobucket.com/albums/ac261/jimv_01/Salmon%20Jun%202011/?action=view&current=DSC05425.jpg)
Title: Re: Samon Results
Post by: devo on June 24, 2011, 04:23:41 PM
Perfect
Title: Re: Samon Results
Post by: Keymaster on June 24, 2011, 04:30:05 PM
Very nice Job RM!!!!! I Had a fathers day party last weekend and everybody that tasted Kummoks recipe on my fish said it was the best they ever had, Even the aunt the boasted she dated a lot of fishermen said it was the best she ever had ;D ;D She must not of dated Kummok :o
Title: Re: Samon Results
Post by: Rainmaker on June 24, 2011, 04:49:37 PM
One of my son's friends is a professional chef who runs a BBQ restaurant and he raves about some smoked salmon made with Kummok's recipe that I gave him.
Title: Re: Samon Results
Post by: ghost9mm on June 24, 2011, 05:59:25 PM
WOW !!! what a really great lookin bunch of salmon, that wouldn't last long with my family they eat that like candy...lol
Title: Re: Samon Results
Post by: smoker pete on June 24, 2011, 07:08:44 PM
Done to perfection ... Great Job!!

(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/miscellaneous/Emoticons/clap2-1.gif)
Title: Re: Salmon Results
Post by: Kummok on July 02, 2011, 11:28:34 AM
Great looking batch, Rainmaker!  ThanX for sharing the salivation ;) ;)  In my own experience, I think Pinks and Chums are too often overlooked (because of the name???) and are a great choice if/when Kings/Reds/Silvers aren't available.

P.S. to Keymaster .....Your aunt isn't from Sitka is she?!?!?  ;) ;)
Title: Re: Salmon Results
Post by: Keymaster on July 02, 2011, 12:48:19 PM


P.S. to Keymaster .....Your aunt isn't from Sitka is she?!?!?  ;) ;)
I think her run was Coos Bay to the Puget Sound, great Gal for 75 years old  ;)
Title: Re: Salmon Results
Post by: pikeman_95 on July 02, 2011, 01:22:11 PM
Oh man !! looking good. ;D
Title: Re: Salmon Results
Post by: NePaSmoKer on July 03, 2011, 05:14:50 AM
Yeah looks nice