BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Fish => Topic started by: KyNola on April 19, 2008, 01:50:35 PM

Title: Salmon in the brine!!!
Post by: KyNola on April 19, 2008, 01:50:35 PM
Just put about 12 lbs. of salmon in the brine.  As I was running short on time, I used the brine mix for fish from Hi-Mountain.  Have used it before and like it pretty well.  Once brined, will put it on drying racks and very lightly sprinkle Tony Chacere's cajun seasoning on it.  In the smoker tomorrow with alder wood.

I have learned a very valuable lesson with the Bradley.  Once your friends have partaken from the Bradley and they know you smoke something pretty much every weekend, they will walk right up to you, look you in the eyes and ask what you're smoking this weekend and can they have some of whatever it is! :D  For me, that's the fun of it.  I love to give great smoked food to my friends.  I haven't had the heart to tell them how incredibly easy it is.

Smoke on!!
KyNola 
Title: Re: Salmon in the brine!!!
Post by: Kummok on April 19, 2008, 07:02:01 PM
Way to be, KyNola....you're MY kind of neighbor!!! Keep 'em thinking that it's an incredibly complex process that you have to protect and hope that they don't discover the Bradley Forum!!  ;) ;) ;D   Just kidding on the "secret" part, of course.... I give salmon smoking classes locally and have even more fun than just passing it out!! Nothing like one of your "students" catching up with you in the local store or Post Office and raving about their first smoke and ecstatically thanking you !!
Title: Re: Salmon in the brine!!!
Post by: KyNola on April 20, 2008, 08:06:25 AM
Thanks Kummok, it is fun when someone you have given something good to turns to someone and ask if they have ever had anything to come out of your smoker.  I have a friend who runs a large BBQ restaurant and he is stunned by the quality of food that comes out of the Bradley.  He's keeps saying "that came out of your little smoker?"  Yep, right out of that little electirc smoker! ;D :D ;D

I'm using your method of bringing the smoke temp up in stages.  In the first round currently at about 105 degrees.  Thank you for all of your vast knowledge.

KyNola
Title: Re: Salmon in the brine!!!
Post by: westexasmoker on April 25, 2008, 06:34:53 PM
I totally agree with ya, I've got people at work always asking the same question...What ya smok'in this weekend..The funny thing is for every Christmas food fest at work I have to do a ham and get rave reviews every year (granted not on the BS cause I did'nt own one), but now its "Are you doing some cheese, salmon...what are you doing!!  And what's funny is I'm one of those guys that is so self-critical of everything I cook I always question myself...Anyways  Congrats!!!  And more good smokin!!

C
Title: Re: Salmon in the brine!!!
Post by: La Quinta on April 25, 2008, 06:44:53 PM
I'm with ya Westexas...people love our food...I can always find fault with it...sometimes ya hit a homerun though...I have... every once in a blue moon...but...it is sweet when it happens!! :)
Title: Re: Salmon in the brine!!!
Post by: Kummok on April 25, 2008, 09:13:32 PM
That's the neat thing about the forum, LQ...once in awhile we hit a home run...the rest of the time someone helps bring us home!! ;) ;D
Title: Re: Salmon in the brine!!!
Post by: La Quinta on April 25, 2008, 10:14:59 PM
Yeah...I'm with ya Kummok...IronHabs usually yanks me from third to home with his amazing food knowledge!!
Title: Re: Salmon in the brine!!!
Post by: FLBentRider on April 26, 2008, 04:05:28 AM
Roger that, LQ.
Title: Re: Salmon in the brine!!!
Post by: pensrock on April 26, 2008, 04:55:23 AM
Kummok,
  A friend gave me another King to smoke and also a big Steelhead. Have you ever tried steelhead using your salmon recipie? As good as the king came out last time I think the steelhead would also be good.
pensrock
Title: Re: Salmon in the brine!!!
Post by: Kummok on April 26, 2008, 10:10:07 AM
Haven't smoked steelhead, Pensrock......I don't even fish for it here, (too hooked on feeder Kings!). The last place I regularly fished for steelhead was the upper Klamath River and nobody ate those that I know of....the river was fed from the refuge and was chock full of duck/goose crap, which meant so were the fish. :P Try a search on "Boutch" .....as I recall, he knew his way around trout pretty dang well and posted a recipe or two plus some great advice on smoking members of the trout family......
Title: Re: Salmon in the brine!!!
Post by: aces-n-eights on April 26, 2008, 12:59:19 PM
Quote from: Kummok on April 19, 2008, 07:02:01 PM

.... I give salmon smoking classes locally and have even more fun than just passing it out!! Nothing like one of your "students" catching up with you in the local store or Post Office and raving about their first smoke and ecstatically thanking you !! 

When's your next class?  ;D  I seem to recall you are in Homer....  I'm just up in Soldotna and would seriously consider coming down to Homer for a class!
Title: Re: Salmon in the brine!!!
Post by: pensrock on April 26, 2008, 01:53:58 PM
Ok thanks Kummok, I'll try the search and if it doesn't look promising I'll try the stelhead using your salmon recipie, I'm sure it will be acceptable. And if it comes out good I'll post it so everyone knows.
BTW, these steelhead as well as the King come from Lake Ontario and the good part is the guy suppling the fish has been fishing there for years and know how to take care of the fish after catching and fileting them.
Title: Re: Salmon in the brine!!!
Post by: Habanero Smoker on April 26, 2008, 02:12:47 PM
Quote from: pensrock on April 26, 2008, 01:53:58 PM
Ok thanks Kummok, I'll try the search and if it doesn't look promising I'll try the stelhead using your salmon recipie, I'm sure it will be acceptable. And if it comes out good I'll post it so everyone knows.
BTW, these steelhead as well as the King come from Lake Ontario and the good part is the guy suppling the fish has been fishing there for years and know how to take care of the fish after catching and fileting them.

I've used Boutch's brine for trout and other white fish. It is fantastic.
Title: Re: Salmon in the brine!!!
Post by: pensrock on April 26, 2008, 02:16:08 PM
Habs, I did a search and came up empty. Could you post the brine recipe and how to smoke it?
Thanks,
pensrock
Title: Re: Salmon in the brine!!!
Post by: Habanero Smoker on April 26, 2008, 02:22:57 PM
Here you go. It's a hard post to find. When I need it I go to the members list and look through BOUTCH's posts. Make sure you read the whole thread. By the way, try to avoid smelling the brine, you may be tempted to drink it. This recipe will soon be posted on the recipe site.

http://forum.bradleysmoker.com/index.php?topic=1025.msg27570#msg27570


Title: Re: Salmon in the brine!!!
Post by: La Quinta on April 26, 2008, 03:02:03 PM
Habs...I've read a few posts of yours (and others) about this graduating increase in temp. Can you tell me what is the benefit of that? My assumption would be that you run less of a chance of over cooking something (especially fish) but...I believe I've even read about this method with bacon?
Title: Re: Salmon in the brine!!!
Post by: Kummok on April 26, 2008, 03:48:29 PM
Quote from: aces-n-eights on April 26, 2008, 12:59:19 PM
When's your next class?  ;D  I seem to recall you are in Homer....  I'm just up in Soldotna and would seriously consider coming down to Homer for a class!

Looks like they're lining one up for June/July down on the Spit. They're usually around 4 hours long to allow time for a complete smoke that I start at the beginning of class, after I show everyone the pellicle to strive for. It covers everything from the time you hook up until you eat the finished product.....processing, filleting, de-boning, skinning, knives/tools, smokers, woods, brines, drying, and on, and on....... Lately it's been hosted via the T.R.A.I.L.S program.....I'm down in Seattle now or I'd get you their phone #, but I think they are in the book and they advertise pretty well when they set a date.........come on down, smoke, eat, and go fishing!!

BTW....anyone heard from Boutch lately?? He really had some good ideas/recipes/etc!!
Title: Re: Salmon in the brine!!!
Post by: Smoking Duck on April 26, 2008, 04:02:38 PM
Hey Kummok,

Any plans on taking the show to Indiana?  We got some decent salmon fishing in the big lake (Michigan).  Not like your fishing, I'm sure, but you could give a clinic and then do some fishing in these parts :D.  Everyone is bugging me to do some more of your salmon, but, until I go and catch some, it ain't happening just yet.
Title: Re: Salmon in the brine!!!
Post by: Habanero Smoker on April 27, 2008, 02:47:32 AM
Quote from: La Quinta on April 26, 2008, 03:02:03 PM
Habs...I've read a few posts of yours (and others) about this graduating increase in temp. Can you tell me what is the benefit of that? My assumption would be that you run less of a chance of over cooking something (especially fish) but...I believe I've even read about this method with bacon?

The best answer to your question should come for the expert. Kummok would be the best person to answer that.
Title: Re: Salmon in the brine!!!
Post by: pensrock on April 27, 2008, 07:26:22 AM
Habs, Thanks for posting the link for boutch's trout smoking. It really sounds good. Did you use the cognac as stated in the recipie? I'll have to make a run to the liquor store if it is needed. I looked for boutch's posts in the member list but it said there were no posts?  ??? Oh well I do not think the search engine used here is that great but I have what I needed now. :)
Thanks, Pensrock
Title: Re: Salmon in the brine!!!
Post by: Kummok on April 27, 2008, 10:15:02 AM
Quote from: Smoking Duck on April 26, 2008, 04:02:38 PM
Hey Kummok,

Any plans on taking the show to Indiana?  We got some decent salmon fishing in the big lake (Michigan).  Not like your fishing, I'm sure, but you could give a clinic and then do some fishing in these parts :D.  Everyone is bugging me to do some more of your salmon, but, until I go and catch some, it ain't happening just yet.

That would be a fun time indeed Duckman!! No immediate plans for traveling smoking show though....right now, I'd just like to get back home to Alaska w/i the next week or so. Early spawners are due any time!!
Title: Re: Salmon in the brine!!!
Post by: Kummok on April 27, 2008, 10:34:34 AM
Quote from: Habanero Smoker on April 27, 2008, 02:47:32 AM
Quote from: La Quinta on April 26, 2008, 03:02:03 PM
Habs...I've read a few posts of yours (and others) about this graduating increase in temp. Can you tell me what is the benefit of that? My assumption would be that you run less of a chance of over cooking something (especially fish) but...I believe I've even read about this method with bacon?

The best answer to your question should come for the expert. Kummok would be the best person to answer that.

You know what they say about "X - Spurts", Habs!?!?! ;)

I prefer the graduated method for just the reason you stated, LQ....it prevents overcooking/drying....(boogers are a signal that you cooked too high/fast). Something about slow cooked that seems to make many foods better. Since posting that recipe a few years back, I've evolved to more time at lower temps and juuuuust enough time at the highest to bring internal temps to 160-165 range.
Title: Re: Salmon in the brine!!!
Post by: La Quinta on April 27, 2008, 11:24:25 AM
Thanks Kummok...somehow I feel a little smarter right now...doesn't take much does it??!! :)
Title: Re: Salmon in the brine!!!
Post by: aces-n-eights on April 27, 2008, 02:57:45 PM
Quote from: Kummok on April 26, 2008, 03:48:29 PM
Quote from: aces-n-eights on April 26, 2008, 12:59:19 PM
When's your next class?  ;D  I seem to recall you are in Homer....  I'm just up in Soldotna and would seriously consider coming down to Homer for a class!

...come on down, smoke, eat, and go fishing!!



I'm going to do that!  Smoke, eat, fish - doesn't get much better than that!
Title: Re: Salmon in the brine!!!
Post by: Gizmo on April 27, 2008, 03:15:58 PM
Quote from: pensrock on April 27, 2008, 07:26:22 AM
I looked for boutch's posts in the member list but it said there were no posts?  ??? Oh well I do not think the search engine used here is that great but I have what I needed now. :)
Thanks, Pensrock

If you click on search (right side of screen with white text box), when you are in a topic, it will only search that topic so you are limited to just a text search.  If you want to search the entire board, you need to click on the search (between help and profile) and enter in the text, and author if you want, to search the entire database.

Here are the Boutch posts that dealt with congnac and trout that I found with the search.

http://forum.bradleysmoker.com/index.php?topic=1025.msg27570#msg27570 (http://forum.bradleysmoker.com/index.php?topic=1025.msg27570#msg27570)

http://forum.bradleysmoker.com/index.php?topic=315.msg4065#msg4065 (http://forum.bradleysmoker.com/index.php?topic=315.msg4065#msg4065)

http://forum.bradleysmoker.com/index.php?topic=3026.msg27938#msg27938 (http://forum.bradleysmoker.com/index.php?topic=3026.msg27938#msg27938)


Title: Re: Salmon in the brine!!!
Post by: La Quinta on April 27, 2008, 03:23:58 PM
Giz...you are such a tech head!!! I love it!! Give VA my best!!
Title: Re: Salmon in the brine!!!
Post by: pensrock on April 27, 2008, 05:58:44 PM
Thanks Giz, all this time I have been typing in the search box thinking it would search the entire site. I never tried to click on the search tab in the menu. Well I learned how to smoke trout and use the search feature here today.  ;D ;D
Thanks,
pensrock
Title: Re: Salmon in the brine!!!
Post by: tsquared on April 27, 2008, 09:57:12 PM
QuoteHabs...I've read a few posts of yours (and others) about this graduating increase in temp. Can you tell me what is the benefit of that? My assumption would be that you run less of a chance of over cooking something (especially fish) but...I believe I've even read about this method with bacon?

LQ--what you are asking about is called "kippering" or "tempering" fish. Here is a quote from "smoking Salmon and Trout" by Jack Whelan which goes into some detail.
Tempering is gradual as opposed to sudden heating, and is also important both for appearance and quality. Sudden heating is undesirable because it brings soluble protein (Kummok's boogers)to the surface where it forms pools on the surface. The pools then dry into white, unappetizing curds as the fish smokes. Sudden heating also causes cracks in the surface and uneven heating.
Hope this helps.
T2
Title: Re: Salmon in the brine!!!
Post by: Habanero Smoker on April 28, 2008, 02:49:29 AM
Quote from: pensrock on April 27, 2008, 07:26:22 AM
Habs, Thanks for posting the link for boutch's trout smoking. It really sounds good. Did you use the cognac as stated in the recipie? I'll have to make a run to the liquor store if it is needed. I looked for boutch's posts in the member list but it said there were no posts?  ??? Oh well I do not think the search engine used here is that great but I have what I needed now. :)
Thanks, Pensrock

I just check and he has 25 posts, most of them are in the thread that I linked. This search engine just gives to many false hits. I always get pages and pages of post that are not even related; too many to wade through for relevant information.

The cognac is what makes or breaks this brine, and heed his warning of not buying the cheap stuff. I find that Courvoisier VS works great, it's not that cheap so it won't ruin your brine, but not that expensive to break your wallet. Once I ran out of cognac and used brandy and was disappointed.
Title: Re: Salmon in the brine!!!
Post by: pensrock on April 28, 2008, 01:22:31 PM
Habs, I picked up the cognac you suggested today. Now as soon as the salmon and steelhead are dropped off I can thaw and start the brining. I will use the cognac brine for the steelhead and Kummocks for the salmon. Everyone loved the salmon the last time.... why mess with a good thing. All though do you think a little cognac in Kummocks brine would hurt?  ???
Thanks for the info,
pensrock

Title: Re: Salmon in the brine!!!
Post by: Habanero Smoker on April 28, 2008, 02:06:43 PM
Boutch's brine works well on salmon also, but I always go back to Kummock's.
Title: Re: Salmon in the brine!!!
Post by: La Quinta on April 28, 2008, 02:19:44 PM
Thanks T2...I get it now!! :) Thanks for the booger clarification too!!
Title: Re: Salmon in the brine!!!
Post by: icerat4 on April 28, 2008, 02:32:31 PM
nice stuff i guess ill go handle a few and get the right feel.i just want it sharp so anything i cut is like cutting butter.Thanks guys
Title: Re: Salmon in the brine!!!
Post by: Kummok on April 28, 2008, 02:40:26 PM
Quote from: pensrock on April 28, 2008, 01:22:31 PM
...... do you think a little cognac in Kummocks brine would hurt? .....

A little cognac in Kummok's GLASS would be even better!!  ;) ;D
Title: Re: Salmon in the brine!!!
Post by: pensrock on April 28, 2008, 02:49:47 PM
Kummock,
  Yea, I know it just doesn't sound right using good cognac for brining instead of drinking. But on the plus side, it only calls for four ounces of cognac in the brine..... now I wonder what will happen to the rest of it?  ;D Cheers!
Title: Re: Salmon in the brine!!!
Post by: Habanero Smoker on April 28, 2008, 02:56:54 PM
Quote from: pensrock on April 28, 2008, 02:49:47 PM
Kummock,
  Yea, I know it just doesn't sound right using good cognac for brining instead of drinking. But on the plus side, it only calls for four ounces of cognac in the brine..... now I wonder what will happen to the rest of it?  ;D Cheers!

You probably can guess why I ran short and had to substitute the Brandy. :)
Title: Re: Salmon in the brine!!!
Post by: pensrock on April 28, 2008, 05:01:24 PM
  ::);D ;D
Title: Re: Salmon in the brine!!!
Post by: tsquared on April 28, 2008, 07:40:27 PM
QuoteA little cognac in Kummok's GLASS would be even better!!   
Great winos think alike! :D
T2
Kummock PS--Got that new ride lined up yet? I took mine out for a first of the season halibut fish on Saturday--beautiful day but no flatties!
Tom
Title: Re: Salmon in the brine!!!
Post by: Kummok on April 29, 2008, 08:24:41 AM
No...still "between boats"  :(  The seller upped the price about $5000 from where he first "thought" he was going to sell it.....no longer the good deal, just another "good boat" for sale. Still down in Seattle though...if I'd bought it, I'd just be pining to get back home and use it.  :'(