I normally do the floating of an egg in salt water then add Brown Sugar and Wine then soak the fillets over night (12hrs). This time I followed Kummok's recipe pretty close, No crushed pepper-Had to use Garlic Hot Sauce, Added a bottle of Blackberry Merlot to the brine, 3x3 chunks instead of 3/8-1/2 inch. These are Wild caught Lake Michigan Salmon, close as I could get Kummok!!! I will be posting more as this progresses.
Here is what I have after the 12 hour soak. Siting on the island with a fan on them to get a pellicle on them before it heats up around here today.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003627.jpg)
I wish my camera would stay focused when trying to get a close up. (See it has nothing to do with how many Adult Beverages I've had. If you remember my last rib post)
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003628.jpg)
Lookin' good Chris! 8)
Can't wait for the finished pictures! :P
Mike
looks good, also looks like you left the skin on, is that correct? I have been taking the skin off and it works great, I think Kummok is also now doing his with the skin off, not positive about that though. make sure you get a good pellicle formed before putting into the smoker, should be great.
Quote from: pensrock on August 09, 2009, 10:09:26 AM
looks good, also looks like you left the skin on, is that correct? I have been taking the skin off and it works great, I think Kummok is also now doing his with the skin off, not positive about that though. make sure you get a good pellicle formed before putting into the smoker, should be great.
Yep I left the skin on. Completely forgot to take it off. Would probably help a lot in getting the pellice. Mine has been sitting with a fan blowing on it for 3 hours now and is getting dry to the touch but not tacky yet. In hindsight I should have cut the pieces smaller as instructed. Smaller pieces = shorter drying time. Bonehead size pieces = forever drying!!
lol, it will be worth the wait.
Quote from: Tenpoint5 on August 09, 2009, 09:14:51 AM
I wish my camera would stay focused when trying to get a close up. (See it has nothing to do with how many Adult Beverages I've had. If you remember my last rib post)
Go to the menu and take the shot using the macro setting. You should be able to take from 1"-3 or 4 feet using it.
Hey Chris did you get to catch those yourself?
Quote from: smokeitall on August 09, 2009, 07:29:49 PM
Hey Chris did you get to catch those yourself?
Yep caught these last fall. Just cleaning out the freezer for another trip up to Milwaukee in October.
Should have done this sooner, flipped the chunks over and dried the bottom for an hour. Of course it does say to do that in th einstructions but I failed to remember this in a timely fashion.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003631.jpg)
Since the chunks are rather large I have been using the upper edge of the time line for smoking. Here they are after 2 hours with Pecan @ 120 and 4 hours @ 140. shifted and rotated twice. Now I'm waiting for probably 2-3 hours of 170-180. Where the fats and oils pooled I see i have some buggers they look worse in the pictures then in real life. Slow ramping and a tacky surface still buggers. Thinking I should have started yesterday and let dry in the fridge overnight uncovered. Live and learn will probably still taste good. I think Kummok is the one that said it is really hard to screw up salmon in a Bradley to the point that it didn't taste good
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003633.jpg)
Well I do believe that they is done. I tasted some of the smaller tail end pieces, not bad. I do prefer a sweeter flavor on my salmon but this is good will probably make a few adjustments next go round to fit my tastes. The bigger pieces where in the 170-180 for 3 hours to get them to dry out.
Here are the 3 trays of bigger pieces condensed and cooling on the counter. Will wrap in plastic wrap in the fridge until the morning then I will Vac seal them.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003641.jpg)
Quote from: Tenpoint5 on August 09, 2009, 09:14:51 AM
I wish my camera would stay focused when trying to get a close up. (See it has nothing to do with how many Adult Beverages I've had. If you remember my last rib post)
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003628.jpg)
And I will quote Clint Eastwood - "back off". Too close for your camera's ability! or find your macro setting, as already suggested. Adult beverages not the cause (at least as far as I know) ;D
Quote from: Tenpoint5 on August 09, 2009, 09:14:51 AM
.....These are Wild caught Lake Michigan Salmon, close as I could get Kummok!!! ....
No harm - No foul, 10.5 .... "Wild Caught" is what it's all about!! Looks like a great batch of salmon to me!!
Quote from: Tenpoint5 on August 09, 2009, 09:02:49 PM
Quote from: smokeitall on August 09, 2009, 07:29:49 PM
Hey Chris did you get to catch those yourself?
Yep caught these last fall. Just cleaning out the freezer for another trip up to Milwaukee in October.
Where do you go out in Milwaukee? I think I'm going to be up there Oct. 9-11, not sure yet. I have a buddy with a boat in Kenosha that I usually go out with, free sure beats those charter costs, but those charters sure know where the fish are. I haven't fished up in my home state now for over 2 years, since they raised the cost of a the out of state fishing license :(
SIA
Scott,
Believe it or not but we never leave Mckinley marina in middle to late Oct. We might go on a booze cruise and troll around inside the break wall usually snatch up a brown or a lake trolling around. I usually get the 2 day lake pass its only $20
That salmon looks real good 10.5
My son and my self are the only ones that like fish in my house and now that he moved out that batch you made would last me a wile.
Makes me want some right now, might have to go dig some out of the freezer
Hey Guys, what gives? Outside temp is 55 in Fairbanks and I can't get my BS to go over 120, even with a sleeping bag wrapped around it.
I just murdered a Caribou and am trying a batch of jerky
Any ideas welcomed, Thanks.
Hey DD, sounds to me like the only temp you are getting is from the smoke generator. Be sure the cords are fully plugged into the tower - plug and unplug them several times to be sure they are firmly seated.
Congrats on the 'bou!
Just a suggestion, but you'll get faster responses if you post a new thread.
I'll second A&8s "repost" suggestion DancinDon.....also, sounds like your element is either faulty or you're not getting all the power to it that it wants. Do what As&8s suggests and also make certain that you're not running your power though a long extension cord....those things love raw, full power. If none of that works, send the Bou meat down to me in Homer and I'll see that it gets put to good use!! ;) ;) ;D
Thanks for the suggestions guys. I'll follow up on them before the next batch. I finished off drying the jerky overnight above the woodstove and it turned out fine. Sorry for the late reply, I was off down the Yukon chasing sheefish, but they've managed to elude me so far.
Quote from: Dancindon on August 23, 2009, 10:18:05 PM
, I was off down the Yukon chasing sheefish,
How cool is that - the Artic Tarpon? I can't imaging how much fun those things must be to catch!
Quote from: Dancindon on August 23, 2009, 10:18:05 PM
......I was off down the Yukon chasing sheefish, but they've managed to elude me so far.
Sounds like someone heading for the Koyukuk River hunting grounds!! ;)
Quote from: Tenpoint5 on August 09, 2009, 11:20:43 PM
Well I do believe that they is done. I tasted some of the smaller tail end pieces, not bad. I do prefer a sweeter flavor on my salmon but this is good will probably make a few adjustments next go round to fit my tastes. The bigger pieces where in the 170-180 for 3 hours to get them to dry out.
Here are the 3 trays of bigger pieces condensed and cooling on the counter. Will wrap in plastic wrap in the fridge until the morning then I will Vac seal them.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003641.jpg)
Tenpoint...to sweeten up my salmon (also Lake Michigan caught) I like to rub a little dark brown sugar on each piece for the last 30-45 minutes. It gives it a nice brown glaze and sweetens it up a bit. Not too much as it does melt and can run off and cause a mess if you use too much. I also smoke using Alder/Maple/Apple and it gives me good results. Good luck!
Finally found the source of my low temps-a burned out heating element. As previously suggested, my 120 max temp was coming from the smoke generator.
Bradley customer service was great at walking me through the diagnostics, the tech sez he has seen some elements fail right out of the box and others last for several years. He recommended also ordering a new slider rheostat (~14) in addition to the element (~9), says the slider is prone to fail and the replacement model is an improvement over the original. I'm looking forward to getting this guy up and running again and working on some sockeyes and a new batch of Caribou jerky, maybe some moose too if I get lucky this week. I was pleased to learn that replacement parts are so reasonably priced.