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Author Topic: Bradley Smoked Wild Alaskan Salmon  (Read 266747 times)

Offline Bou2

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Re: Bradley Smoked Wild Alaskan Salmon
« Reply #525 on: September 14, 2017, 09:54:25 am »
For the fish to cook more evenly, rotate your racks; top to bottom, and front to back - meaning turn the racks 180 degrees before placing them back into the smoker.

If the fish fillets are thinner, you may want to cut back on the brining time.

Thanks for the comments...Being a newbie to the smoker, I never really thought about this. I will follow this practice in the future.

The flavor of the finished product was actually much better than I had originally thought...I guess letting the fish chill overnight in the fridge caused the extreme saltiness to dissipate somewhat.

thanks for your comments and advice.....now on to the smoked ribs!

Offline Kummok

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Re: Bradley Smoked Wild Alaskan Salmon
« Reply #526 on: September 16, 2017, 12:22:33 pm »
Glad to see the Silvers turned out well for you! They are a bit drier salmon so I shorten the pellicle forming time and the smoking time/temp for a more moist texture. I also double the brown sugar, don't rinse after bring and have cut down the time/temp considerably since this recipe was originally posted back in 2004...that will result in the more "candied" product that you expected...

Offline Kummok

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Re: Bradley Smoked Wild Alaskan Salmon
« Reply #527 on: September 16, 2017, 12:39:39 pm »
Just saw your PM and gave more detailed answer via same...Smoke On!

Offline RBark

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Re: Bradley Smoked Wild Alaskan Salmon
« Reply #528 on: September 24, 2017, 03:26:59 pm »
How long do you spend forming pellucite? You mention letting it take 12+ hours in winter, but what about if I'm refrigerating it?

Offline Kummok

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Re: Bradley Smoked Wild Alaskan Salmon
« Reply #529 on: October 22, 2017, 10:05:55 am »
Sorry for delay, RBark...traveling...
How long do you spend forming pellucite? You mention letting it take 12+ hours in winter, but what about if I'm refrigerating it?

The pellicle forming stage is critical to achieving the finish texture you desire...end it too early and you'll have soft, sticky, more easily crumbled salmon..too late and you'll have what I call 'Pocket Salmon', because you can carry it in your pocket without worrying about crumbling.
I've come to prefer around 6-8 hours with fan blowing on 'Low' setting..that gives me a product that is moist but doesn't fall apart too easily. It's my own personal preference but I no longer pellicle without a fan, so that precludes, for me, doing pellicle forming in the non-ventilating reefer..

Offline Kummok

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Re: Bradley Smoked Wild Alaskan Salmon
« Reply #530 on: October 29, 2017, 08:35:30 am »
ThanX to TedEBear, Oldman's quickie summary (w/ a couple old fish photos) of my original post as it appears in the Susan Minor Recipe site is located here:

https://web.archive.org/web/20151004223727/http://www.susanminor.org/forums/showthread.php?105-Excellent-BRADLEY-Smoked-Alaskan-Salmon

Offline Steelpro

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Re: Bradley Smoked Wild Alaskan Salmon
« Reply #531 on: November 12, 2017, 02:02:08 pm »
Mr. Kummock,, have you ever smoked black cod and if yes could you please post some info on that,, thanks