BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Fish => Topic started by: Mr Walleye on December 13, 2008, 11:11:57 AM

Title: Salmon.... Kummok's Salmon!
Post by: Mr Walleye on December 13, 2008, 11:11:57 AM
I have never done Kummok's salmon recipe... Not sure why?... my list of things too do is just soooo big!

Because this is the first time doing it I thought I would pretty much follow Kummok's recipe. We always have all the relatives over Christmas Eve so I thought I would do the salmon this weekend and vac pac/freeze it till them. On Christmas Eve day I will also be doing 6 racks of back ribs and 10 lbs of wings. Man I'm droolin' already!  :P

Anyway, I thought I'd post a some pictures of the salmon. I brined the salmon for 12 hours (over night), then allowed it to form a pelicle for 3 hours with a fan, nice and tacky, and fired it into the smoker for the first stage at 110 degrees and alder smoke.

Ohhhh yaaaa baby! It's lookin' good!  ;) (I hope I can keep my grubby mitts off it till Xmas)  :D

Click to enlarge
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/th_Salmon1.jpg) (http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/Salmon1.jpg)


Mike
Title: Re: Salmon.... Kummok's Salmon!
Post by: Smoking Duck on December 13, 2008, 12:10:30 PM
Looks like you got it dialed in Mike!  It ain't walleye, but it sure id dang good!  Now, keep yer grubby mitts off!  It's for family!  ;D
Title: Re: Salmon.... Kummok's Salmon!
Post by: Kummok on December 13, 2008, 12:46:28 PM
Great pic Mike!! It got smoke stain on my screen.....opps, not smoke stain....drool marks and nose prints!! GREAT looking product, ya done that salmon a great favor and your family a great flavor!!
Title: Re: Salmon.... Kummok's Salmon!
Post by: Mr Walleye on December 13, 2008, 12:49:55 PM
Thanks Kummok!

I just cranked it up to 140... I just had to have peek!  ::)

Man I'm droolin'!  :P

It's goin' to be tough to keep this till Christmas Eve!  :o  ;D

Mike
Title: Re: Salmon.... Kummok's Salmon!
Post by: Kummok on December 13, 2008, 12:59:19 PM
Which salmon species is that? Might have some recommended mods to the standard recipe for ya depending upon which salmon "model" yer burning......
Title: Re: Salmon.... Kummok's Salmon!
Post by: Mr Walleye on December 13, 2008, 01:05:09 PM
It's supposed to Coho or at least that's what I bought it as.

After brining I had a fan on it for 3 hours and it formed a nice pelicle. Into the smoker at 110 degrees for 2 hours, then turned it up to 140. It's been at 140 for about 45 minutes.

Any comments would be greatly appreciated Kummok.

Mike
Title: Re: Salmon.... Kummok's Salmon!
Post by: Kummok on December 13, 2008, 01:26:17 PM
Coho (aka..Silver) tends to be on the dry (not so oily) side. It is the favorite with "newbie" salmon tasters....some stay with dry for life. Kinda like wine in a way....start with "training wines", Boones Farm, Spananda, Mogan David as a teen (WHAT were we thinkin'?!?!?), White Zin as a young adult (Where's the beef??) and dark reds (Bolder the better!) as one's taste matures but some stay at white zin forever....  Personally, I like VERY big FAT feeder king with oil running down my arms as I eat along with a full blooded dark merlot or dark/dark/dark porter or stout. All that being said, if your or your intended eaters prefer drier salmon, go a full 4~4.5 hours. If you like it more moist, I'd pull a sample from the coolest part of your BS at around 3~3.5 hours and check....that will be the most moist with hotter areas producing drier product for the same burn time. I often separate out the Coho product according to color/firmness and then vac seal in separate packaging marked "Dry" "Med" "Moist".

Hope this helps but KNOW that however long you do it, it will be great tasting and rapidly consumed!
Title: Re: Salmon.... Kummok's Salmon!
Post by: Mr Walleye on December 13, 2008, 01:35:56 PM
Thanks Kummok! I really appreciate the comments.  ;)

I will follow your suggestions and have a few samples along the way.

Besides, a guy has to make sure it's just right.  ::)  :D

I was thinking at keeping it at 140 for 3 hours, then up to 175 to finish, maybe another hour or this to long. I wondered what your thought is on this.

Thanks again

Mike
Title: Re: Salmon.... Kummok's Salmon!
Post by: Kummok on December 13, 2008, 02:26:17 PM
Myself, I wouldn't got over 4 hours with Coho....too dry....but that's just me. If your "sampling" determines to take it long, I'd do it at 140ish or you can end up with crispy critters in your hot spots. IF this happens, just put those pieces in a separate bag, sprinkle in your favorite blackening spice mix, shake 'em up and tell folks that it's your "blackened smoked Wild Alaskan Salmon" ....a big hit up here when I did that... marketing is EVERYTHING! After all, we're the ones that see white Kings become "Ivory King Salmon", Tanner crab become "Alaskan Snow Crab" and Pollock become "Imitation Crab" (among other things it morphs into?!?!?) somewhere between the time it leaves Alaska and arrives in American, et.al!! Must be some seafood morph machine that they pass through on the way down?!?!?   :-\ ;)
Title: Re: Salmon.... Kummok's Salmon!
Post by: Mr Walleye on December 13, 2008, 02:36:44 PM
Thanks Kummok.

I'm assuming you mean 4 hours at the 140 mark, in addition to the 2 hours at 110 as opposed to a total time of 4 hours. Then... not going to the 175 mark to finish?

Mike
Title: Re: Salmon.... Kummok's Salmon!
Post by: Kummok on December 13, 2008, 02:43:28 PM
I always finish the last hour at 175 but mess w/ moisture times in between, preferring slow n' low smoking the longest....helps prevent boogers and drying......
Title: Re: Salmon.... Kummok's Salmon!
Post by: Mr Walleye on December 13, 2008, 02:51:43 PM
Excellent Kummok!

So my modifed times are...
2 hours at 110
4 hours at 140
1 hour at 175

I just went out and took a peek... Oh it looks so good!  :P

And no boogers so far!  :)

Thanks again Kummok

Mike
Title: Re: Salmon.... Kummok's Salmon!
Post by: Kummok on December 13, 2008, 03:32:40 PM
That's about three hours (total time) longer than I normally do silvers (3.5 - 4 hours here)   I do:

1.5 hours at 110-120
1.5 hours at 140-150
1/2 - 1  hour at 175
___________________
3.5 - 4 hours Total time BUT modify based upon 1-2 checks during smoke, especially at end of "planned" smoke time........

Looking at your pics, 4 - 4.5 hours seems about right for your sized pieces of meat IF you want a medium moistness...... sampling/tasting at about 4 hours is your best friend here!

Title: Re: Salmon.... Kummok's Salmon!
Post by: Mr Walleye on December 13, 2008, 06:20:10 PM
Ohhhh myyyy freeeaaakkin God!  :o

Anything this good has got to be illegal!  ;D

Turned out excellent! Thanks Kummok!  ;)

No boogers either!

Click to enlarge
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/th_Salmon2.jpg) (http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/Salmon2.jpg)

Now... How the he11 am I supposed to keep this around till Christmas!  ???

Ohhh... Wait a minute... I think I hear a piece calling me... Gotta go!  :D

Mike
Title: Re: Salmon.... Kummok's Salmon!
Post by: Kummok on December 13, 2008, 06:47:09 PM
You've reached felony nirvana mi amigo!! Congrats.....GREAT looking batch.....yer gonna be REAL popular around there!
Title: Re: Salmon.... Kummok's Salmon!
Post by: Smokin Soon on December 13, 2008, 07:05:29 PM
That looks soooo good. Too bad that salmon has gotten to the price level it has in the past year. I still crave it though.
Title: Re: Salmon.... Kummok's Salmon!
Post by: Buck36 on December 13, 2008, 07:42:19 PM
The salmon is looking incredible! What were the final time and temps that you decided to use?
Title: Re: Salmon.... Kummok's Salmon!
Post by: Mr Walleye on December 13, 2008, 08:58:07 PM
The salmon is looking incredible! What were the final time and temps that you decided to use?

Thanks Buck. The taste is fantastic as well. It's really a must do.  ;)

Here's what I did...

(3 hours of Alder)
2 hours at 110
3 hours at 140
1 hour at 175

I had already gone a little longer then what Kummok suggested because I didn't see his last comment till then. Having said that I'm extremely happy with how it turned out. This is the first batch of salmon I've done and now that I have it under my belt I feel real confident in getting it dialled in perfectly in the future. Not that this batch isn't excellent, just thinking ahead. I think one of the biggest things that can change your timing is the size of the pieces.

I can't wait to do this again... Man is it good!  ;)

Mike
Title: Re: Salmon.... Kummok's Salmon!
Post by: tsquared on December 13, 2008, 09:09:31 PM
WTG  Mr W --I did a batch of nuts and cheese this weekend but I'm going to do a batch of salmon before xmas and your pics are certainly an inspiration--I was going to try to get out and catch some salmon to smoke today but it's blowing a gale and snowing today so I decided to stoke the fire and fire up the bradley intead.
T2
Title: Re: Salmon.... Kummok's Salmon!
Post by: Mr Walleye on December 13, 2008, 09:19:43 PM
T2

Man... I envy you guys catching them fresh and smoking them... I'm sure they would be absolutely killer! Let alone the catching part.  ;)

I have no idea why it took me so long to try Kummok's recipe. It will definitely be a regular now though!

Mike
Title: Re: Salmon.... Kummok's Salmon!
Post by: nickld on December 13, 2008, 11:45:45 PM
That looks fantastic Mike!

I put about six pounds of sockeye in to brine tonight. Got my Auber OBS programmable PID also so it will be first time with that.  Haven't done salmon in about 18 months. Hope it turns out as good as the last time.

I'm visiting with family in eastern WA/northern ID area for Christmas. Any suggestions on the best way to pack my finished, frozen salmon along?

Tx

~Nick
Title: Re: Salmon.... Kummok's Salmon!
Post by: Mr Walleye on December 14, 2008, 01:45:00 AM
I vac pac mine then freeze it. I wonder if you could keep it frozen in a cooler during the trip. How long is the trip?

Mike
Title: Re: Salmon.... Kummok's Salmon!
Post by: Mr Walleye on December 14, 2008, 11:46:04 AM
I meant to add that I used the High Temp Screens on my racks from Bryan at Yard & Pool for this project. They worked outstanding! I did the salmon with no skin on and had absolutely not sticking whatsoever. I did give them a quick shot of Pam as well.

I gotta say I use these screens for everything and they work fantastic.

Mike
Title: Re: Salmon.... Kummok's Salmon!
Post by: westexasmoker on December 14, 2008, 11:48:51 AM
I with ya Mike the screens are one of the best things I've added, and use them with everything!  Makes clean up alot easier too!  Salmon about to go in!

C
Title: Re: Salmon.... Kummok's Salmon!
Post by: pensrock on December 14, 2008, 11:59:17 AM
Looks great Mike, now your probably wondering...... why did I wait so long to try this?  ;D
Title: Re: Salmon.... Kummok's Salmon!
Post by: nickld on December 14, 2008, 01:11:24 PM
I vac pac mine then freeze it. I wonder if you could keep it frozen in a cooler during the trip. How long is the trip?

Mike

Pretty much what I thought I might try. I'll be flying Southwest airlines. About a 5 to 6 hour trip in all. I don't really see a problem with that as long as the airline will let me bring a cooler of smoked salmon on board... I might get mugged and molested... and have all my fish eaten...

Just put it in the smoker about 15 minutes ago, with the new Auber programmable PID. How convenient! It comes pre-programmed for Kummok's Salmon!
Title: Re: Salmon.... Kummok's Salmon!
Post by: Smokin Soon on December 14, 2008, 02:00:22 PM
No Nick, you will never make with that plan of yours. I'm only 25 minutes away from you, and will guard the salmon for you while you are away. Ok???.......Pleeese!.....
Title: Re: Salmon.... Kummok's Salmon!
Post by: nickld on December 14, 2008, 05:11:03 PM
No Nick, you will never make with that plan of yours. I'm only 25 minutes away from you, and will guard the salmon for you while you are away. Ok???.......Pleeese!.....

Well.... I've got a pretty big family and they might be disappointed...  ;).  This batch should come out of the smoker in about 45 minutes. I've pulled the rest of the sockeye out of my deep freeze so I'll be starting another batch tomorrow night. Maybe I'll leave some in the mailbox when I go out of town....   ;D

Just got about 7.5lbs of beef into the Reveo. Have to clean trays etc... but I'll turn it into some awesome beef jerky tomorrow.   :P
Title: Re: Salmon.... Kummok's Salmon!
Post by: Mr Walleye on December 14, 2008, 06:09:51 PM
Looks great Mike, now your probably wondering...... why did I wait so long to try this?  ;D

Boy... ya can say that again Pens!  ;)

Just a slow learner I guess!  ::)

Oh well! It's in the rotation now!  ;)

Mike
Title: Re: Salmon.... Kummok's Salmon!
Post by: nickld on December 14, 2008, 06:34:47 PM
Trying to figure out photobucket here. Would use my own webserver but I don't keep it up and running all the time...

(http://i716.photobucket.com/albums/ww161/nickld/Salmon1.jpg)

Not as pretty as some batches but pretty good for salmon that's been in the freezer for a year. A little garlicky and salty because I accidentally used garlic salt instead of onion powder in the brine. (Got to read the label I guess). I made sure to rinse the fish well after brine and was able to turn out something rather tasty!  Also had to deal with a sudden rain storm. Just made a little tent out of aluminum foil to keep the rain from entering the draft...

Cheers....

~Nick
Title: Re: Salmon.... Kummok's Salmon!
Post by: Mr Walleye on December 14, 2008, 08:00:09 PM
Looks great Nick!  ;)

Ya just gotta give Kummok credit... his recipe just plain rocks!  8)

Mike
Title: Re: Salmon.... Kummok's Salmon!
Post by: nickld on December 14, 2008, 09:12:15 PM
Thanks Mike!

Kudos to Kummok for sure! The recipe is a good base to start from and improvise. His technique for temperature/time control works like a charm. With the PID it was almost hands off! I did skin the fish this time and used the jerky racks sprayed with Pam... It was fairly easy to get the pieces off by jiggling them a bit until they came free... After cooling I vacuum sealed the best looking pieces to freeze and ate a couple of the others after sitting out for a while. I believe the flavor balances and improves quite a bit even after a couple of hours! The rest of the not-so-pretty pieces went into the refrigerator. I think I'll flake them up and make a nice pasta alfredo for dinner tomorrow!   :P
Title: Re: Salmon.... Kummok's Salmon!
Post by: nickld on December 16, 2008, 09:34:35 PM
Didn't get around to making a "real" supper tonight but I was able to do some more salmon in the OBS...

(http://i716.photobucket.com/albums/ww161/nickld/Salmon2.jpg)

Just the first pieces to come out... There's a few fat boogers but there's some flavor in those fat boogers! Sent a pic to my brother and he said the looked kind of charred. Was kind of my goal really. I air dried with a fan for until I got a nice pellicle and then painted the top surfaces with some good pure maple syrup. I really like the edges. Kind of like maple salmon candy!!!   ;D 

Cheers

~Nick
Title: Re: Salmon.... Kummok's Salmon!
Post by: Mr Walleye on December 17, 2008, 06:52:07 AM
Nick... They look fantastic!  8)

Tell your brother there's none for him!  :D

Mike
Title: Re: Salmon.... Kummok's Salmon!
Post by: pensrock on December 17, 2008, 01:52:18 PM
Last batch I made, I told everyone they didn't come out any good. Needless to say they did not believe me.  :)