Bookmarks 28 Bookmarks

Author Topic: Bradley Smoked Wild Alaskan Salmon  (Read 261144 times)

Offline Bou2

  • Newbie
  • *
  • Posts: 6
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

  • Hero Member
  • *****
  • Posts: 1,539
  • Friends don't let friends eat farmed salmon!
    • The Captain's Cabin
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

  • Hero Member
  • *****
  • Posts: 1,539
  • Friends don't let friends eat farmed salmon!
    • The Captain's Cabin
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

  • Newbie
  • *
  • Posts: 4
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?