BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Fish => Topic started by: sieler on July 21, 2017, 09:24:27 pm

Title: Should I hot smoke entire side (3.5 lbs) or cut into chunks?
Post by: sieler on July 21, 2017, 09:24:27 pm
Hi,

Have two sides of fresh caught King salmon (from off San Francisco), 3.5 lbs each.

I usually have smaller chunks ... can / should I smoke the two pieces as-is (uncut), or cut into some smaller sections?


thanks!

Stan
Cupertino, CA, USA

(http://www.sieler.com/20170721_salmon_side.jpg)
Title: Re: Should I hot smoke entire side (3.5 lbs) or cut into chunks?
Post by: Grouperman941 on July 22, 2017, 11:29:35 am
With nice fillets like that, I would make lox with spyguy's method: http://forum.bradleysmoker.com/index.php?topic=128.msg1255#msg1255

For size of hot smoked, I would read through kummok's thread and then make a command decision: http://forum.bradleysmoker.com/index.php?topic=107.0

Personally, I find it easier to package and store when done in smaller pieces. But if I was making it for a group/one shot deal, I would leave nice big fillets.
Title: Re: Should I hot smoke entire side (3.5 lbs) or cut into chunks?
Post by: sieler on July 22, 2017, 01:44:30 pm
Thanks for the note!

I'll keep that cold smoking in mind (I have the Bradly cold smoke adapter, and have had success with my first couple of cold smokes, but I don't feel confident yet).

In this case, 3/4 of the fish will go to the guy who caught it, and he wants hot smoked (and vacuum sealed, to save it for a special event with his grandson).  (He caught the fish on a charter cruise out of SF.  His quote: nobody goes salmon fishing to save money :)

I'm going to hedge my bets, and smoke one full side, and one cut into about 4 chunks.

I *think* my low-end vacuum sealer (Foodmaker FM2000, $60 on 2017-07-22 at foodmaker.com) will handle something that large.

thanks,

Stan
Title: Re: Should I hot smoke entire side (3.5 lbs) or cut into chunks?
Post by: tskeeter on July 25, 2017, 03:40:47 pm
Sieler, a couple of freezing comments.

I often smoke whole salmon fillets and freeze them.  My budget model Foodsaver has worked fine.  I just make up a pouch long enough for the fillet.  After the fillet is smoked, I put the fillet on a sheet pan and partially freeze the fillet.  This prevents moisture from getting into the seal and compromising the seal.  I find that after defrosting, the skin comes off the fillet easily (I slide a long metal spatula between the fish and the skin).  I also scrape any gray meat off the fillet because I don't like the flavor.  Plated on a bed of lettuce on a large platter, dressed with lemon wedges, it's a nice presentation.
Title: Re: Should I hot smoke entire side (3.5 lbs) or cut into chunks?
Post by: Kummok on July 26, 2017, 11:34:58 am
Totally according to your own personal preferences. I advocate for smaller bite size pieces for my own uses..for me, it makes for a better texture, flavor, and handling. Friends, family, and acquaintances love being able to pop that "popcorn salmon" into their mouth without a fork or a cracker. But again, that my own preference...I will say that processing larger pieces, especially full size slabs, is easier and less time consuming than the smaller pieces..but the end result is worth the investment in time to me...either way, nothing like it, using a King salmon to start!!
Title: Re: Should I hot smoke entire side (3.5 lbs) or cut into chunks?
Post by: Kummok on July 26, 2017, 11:42:18 am
BTW, very nice slab of King! As a personal preference, I always wrap my fresh slab in a layer or two of paper towel and keep it VERY cold...I've found it will stay fresh up to 3-4 days without softening up that way...I know you're gonna enjoy that slab!!