BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Fish => Topic started by: Keymaster on August 04, 2011, 04:39:58 PM

Title: Hog Salmon Question
Post by: Keymaster on August 04, 2011, 04:39:58 PM
A friend wants me to smoke this Hog salmon for him. This is one filet about 12" X 14" X 2" thick. I have never smoked a filet this big and want some sound advice on cutting it into smaller pieces. My thoughts were to cut it right down the middle against the grain then cut each section into 2 to 3" pieces. any help would be appreciated :)

(http://i995.photobucket.com/albums/af75/Keymaster_2010/001-92.jpg)

I think I should cut it like this

(http://i995.photobucket.com/albums/af75/Keymaster_2010/001-93.jpg)

Or should I not cut it down the middle? I never even heard of a Hog Salmon, Sheezzzz ;)
Title: Re: Hog Salmon Question
Post by: devo on August 04, 2011, 04:47:40 PM
I really don't see any reason why you couldn't cut through the middle. You might even be able to trim any fat that collects around there.
Good looking fish
Title: Re: Hog Salmon Question
Post by: Keymaster on August 04, 2011, 05:07:42 PM
A after thought, I may not want to cut it down the middle as it might fall apart, I have smoked a lot of salmon but nothing this huge :)
Title: Re: Hog Salmon Question
Post by: devo on August 04, 2011, 06:00:12 PM
Keymaster
Looking back at some I did the smoked salmon split in the middle so I don't think it would really matter.
If this has the skin on that would hold everything together

(https://lh5.googleusercontent.com/-syWj39unsGA/TgZ1bJYGDtI/AAAAAAAAAxs/1hhlMpk-yvo/s640/HPIM3805.JPG)
Title: Re: Hog Salmon Question
Post by: Keymaster on August 04, 2011, 06:26:45 PM
Good point Devo, The skin should hold it together :)
Title: Re: Hog Salmon Question
Post by: Kummok on August 04, 2011, 11:07:08 PM
Your cutting diagram is perfect, Keymaster. I cut my BHS (Big Honkin' Salmon) in even smaller pieces than that w/o skin and have had no problems with crumbling/falling apart. And, with all due respect to Devo's personal taste, there is no possible way in the world that I would EVER trim any fat from a King...again, just my own personal taste but that is the most flavorful part of the King to me AND it's healthy....go figger! I trim the grey gunk off that's on the back side of your lengthwise line...that stuff's nasty.
Title: Re: Hog Salmon Question
Post by: Tenpoint5 on August 05, 2011, 03:45:14 AM
Kummok,
Don't know if this is true or not. However I have always been told that the "grey gunk" is the Mercury line on a fish. That is where you will find any and all mercury if the fish contains it. Thats what makes it taste so bad.
Title: Re: Hog Salmon Question
Post by: Keymaster on August 05, 2011, 05:03:04 AM
Thanks a bunch for your advice Devo and Kummock!!!! I'll post pics when its done ;)
Title: Re: Hog Salmon Question
Post by: OU812 on August 05, 2011, 09:05:21 AM
Being landlocked in the middle of the country and all, I have ta say

                         THATS THE BIGGEST SALMON FILET I'VE EVER SEEN.

                                              :o   :o   :o   ;D
Title: Re: Hog Salmon Question
Post by: squirtthecat on August 05, 2011, 09:07:23 AM

What he said...

I couldn't fathom what that would cost here.
Title: Re: Hog Salmon Question
Post by: Smokeville on August 05, 2011, 02:17:53 PM
Try this thread for size....

http://forum.bradleysmoker.com/index.php?topic=23333.0

It was for an engagement party with 60+ people expected and I wanted to leave it as whole as possible. The only reason I cut it was to fit the racks. With several other fillets I had that were the same size, I first cut off the belly, then cut the remaining centre cut into 1.25" strips.

Enjoy!

Rich
Title: Re: Hog Salmon Question
Post by: Keymaster on August 05, 2011, 02:48:00 PM
Try this thread for size....

http://forum.bradleysmoker.com/index.php?topic=23333.0

It was for an engagement party with 60+ people expected and I wanted to leave it as whole as possible. The only reason I cut it was to fit the racks. With several other fillets I had that were the same size, I first cut off the belly, then cut the remaining centre cut into 1.25" strips.

Enjoy!

Rich
Rich, After I posted my question I went looking in the threads and did spot your awesome looking salmon. I think I will cut it as I had originally guessed as I want the brine to penetrate into the thicker parts as much as possible ;D I think, maybe :D