Author Topic: Hog salmon Done  (Read 3304 times)

Keymaster

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Hog salmon Done
« on: August 06, 2011, 06:45:54 pm »
This was a long 9 hour smoke (2hours of alder smoke and seven dry time). I used Kummoks recipe as always. This salmon was so thick I was getting worrried after four hours and opened the door and it was a sweaty white fish but Kummocks recipe pulled threw and another top notch batch of salmon.
The hunk o fish


Got advice from the forum in cutting this hunk o fish



Into the smoker it goes





All done









Yes, the taste test was very much satisfactory!!

Offline Kummok

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Re: Hog salmon Done
« Reply #1 on: August 06, 2011, 10:40:16 pm »
Way to turn fish into gold, Keymaster! Glad it turned out great for you....tough choice on whether to grill the fresh fat ones or smoke them...either way a good decision  ;)

Offline OU812

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Re: Hog salmon Done
« Reply #2 on: August 07, 2011, 07:36:29 am »
Oh Yaaaaaaa!

That there salmon looks awsome!

Offline muebe

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Re: Hog salmon Done
« Reply #3 on: August 07, 2011, 07:39:15 am »
Oh WOW!! That Salmon looks great ;D
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Offline Quarlow

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Re: Hog salmon Done
« Reply #4 on: August 07, 2011, 02:00:23 pm »
You can be proud of that fish for sure.
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Offline Tenpoint5

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Re: Hog salmon Done
« Reply #5 on: August 07, 2011, 02:13:00 pm »
Wow that turned out exceptionally well
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Offline pikeman_95

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Re: Hog salmon Done
« Reply #6 on: August 12, 2011, 08:49:25 pm »
Very good looking fish. What do you suppose that fish weighed!! ::)  Because I like the flavor of Kummoks brine so well I might have split the fish through the middle so they would not have been so thick and you would have more of the surface with kummoks brine on it.
KC

Keymaster

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Re: Hog salmon Done
« Reply #7 on: August 13, 2011, 06:10:54 am »
Very good looking fish. What do you suppose that fish weighed!! ::)  Because I like the flavor of Kummoks brine so well I might have split the fish through the middle so they would not have been so thick and you would have more of the surface with kummoks brine on it.
KC
I think he said it weighed 45# Kirby, it was too thick to smoke, it was good but I like the smaller fish for smoking.

Offline RFT

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Re: Hog salmon Done
« Reply #8 on: August 13, 2011, 12:33:27 pm »
My god man that is a huge Salmon 8) :o :)

Looks great. 
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Offline Kummok

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Re: Hog salmon Done
« Reply #9 on: August 13, 2011, 11:17:25 pm »
Big salmon, little salmon all end up the same size in my smoker......like KC said it's all about more surface for the sweet/smoky glaze (for my own taste, that is...)





Edit: I should point out that the middle (2nd) picture is "steak size"...that is the size I use for grilling & blackening. When smoking, these steaks then get reduced into the "smoking size" shown in the upper (1st & 3rd) pics.
« Last Edit: August 14, 2011, 08:50:24 am by Kummok »

Keymaster

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Re: Hog salmon Done
« Reply #10 on: August 14, 2011, 06:07:26 am »
If I do More Big stuff I will definately cut it up like your pictures Kummock ;)