Author Topic: Lemon Pepper Hot Smoked Salmon  (Read 2873 times)

Offline Dano

  • Jr. Member
  • **
  • Posts: 182
Lemon Pepper Hot Smoked Salmon
« on: July 06, 2015, 06:09:57 am »
Hi everyone,

I'm looking to try as best I can to mimic the fine lemon pepper hot smoked salmon we used to get from Willy Krauch's out in Tangier, Nova Scotia.  Since Kummok's brine calls for soy or teriyaki I'm not sure how this would mix with the lemon pepper coating after glazing so has anyone made hot smoked lemon pepper salmon or has tasted Willy Krauch's and been able to duplicate it?

Thanks,

Dano
Proud member of PETA:  People Eating Tasty Animals.  :)

Offline ragweed

  • Hero Member
  • *****
  • Posts: 1,546
Re: Lemon Pepper Hot Smoked Salmon
« Reply #1 on: July 07, 2015, 05:09:58 pm »
Never had the pleasure of trying WK's but I routinely fix our Salmon and Char with lemon pepper, a little garlic powder, ginger and a sprinkle of dill.  Then smoke/cook at ~200* F for an hour or so using alder pucks.  No brine.  We love it.

Offline Dano

  • Jr. Member
  • **
  • Posts: 182
Re: Lemon Pepper Hot Smoked Salmon
« Reply #2 on: July 09, 2015, 10:46:01 am »
Sounds delicious!  For your ginger did you use powder or grate fresh ginger over the salmon?
Proud member of PETA:  People Eating Tasty Animals.  :)

Offline ragweed

  • Hero Member
  • *****
  • Posts: 1,546
Re: Lemon Pepper Hot Smoked Salmon
« Reply #3 on: July 11, 2015, 07:15:51 pm »
I've used both.  Doesn't seem to make a difference for us.

Offline Aschenbrenner

  • Newbie
  • *
  • Posts: 34
Re: Lemon Pepper Hot Smoked Salmon
« Reply #4 on: July 12, 2015, 05:58:51 am »
Ragweed
Do U smoke for the entire hour?
Calgary

Cookshack PG1000 pellet smoker :)
Bradley DBS
Weber Genesis

Offline ragweed

  • Hero Member
  • *****
  • Posts: 1,546
Re: Lemon Pepper Hot Smoked Salmon
« Reply #5 on: July 13, 2015, 05:17:35 am »
Yes.  I usually use 4 alder pucks.  Then watch the filet/filets.  Most often the fat has cooked out and the filets have taken on a nice smokey color after an hour or an hour and a half.  That means they're done to us.  Flakey but still moist.

Offline Dano

  • Jr. Member
  • **
  • Posts: 182
Re: Lemon Pepper Hot Smoked Salmon
« Reply #6 on: July 14, 2015, 06:52:29 am »
Sounds great - I'll try this method first with some salmon, no brine, and will see how it compares.  Then I'll try Kummok's without the teriyaki/soy and see how it compares, coating with lemon pepper as it dries and report back.

I'll have to post pics later - I'm putting on a ribfest for some friends and have 14 racks of back ribs to keep me busy.  Looking at basting with apple bbq sauce + a splash of Jack Daniels for a bit of flavor.  :)
Proud member of PETA:  People Eating Tasty Animals.  :)