Print Page - Smoked Salmon

Title: Smoked Salmon
Post by: muzzletim on August 19, 2009, 03:41:12 PM

Smoked about 7 # of salmon, left the chunks pretty big as the wife wants to serve some for a party we are having.

Recipe:

1/4 cup sea salt
1/2 cup brown sugar
2 cups soy sauce
1 tbs onion powder
1 tbs garlic powder
1/2 tbs blacl pepper
1/2 tbs tabasco sauce
1 cup dry white wine
1 cup water

Mix all together accept the white wine, when thoroughly mixed add the wine and mix again.

immerse the filets so they are covered, this batch I actually doubled the cure to have enough to cover the fish.

Brine the chunks depending on size from 4 hours to 12 hours. These were pretty big pieces and quite thick so I went the full 12 hours.Rinse good and dry the chunks til you have a good pellicle. These were a good 4 hours in the refrigerator un covered on racks.

I smoked these for 6 hours with Alder.
1 hour - 125degree's
1 hour - 135 degrees
2 hours - 140 degrees
1 hour - 150 degrees
1 hour - 160 degrees

Came out very good. I have some pictures but cannot figure out how to post. Any advice would be welcome.

Pictures are in a later post!

Title: Re: Smoked Salmon
Post by: mikeradio on August 19, 2009, 04:04:10 PM

Heres a link on how to post pics

http://www.susanminor.org/forums/showpost.php?p=768&postcount=11 (http://www.susanminor.org/forums/showpost.php?p=768&postcount=11)

Mike

Title: Re: Smoked Salmon
Post by: Tenpoint5 on August 20, 2009, 06:35:26 AM

Sounds like everything turned out pretty good Tim.

Title: Re: Smoked Salmon
Post by: muzzletim on August 20, 2009, 07:24:41 AM

Thanks Mike. I will try and post the pictures tonight.

Title: Re: Smoked Salmon
Post by: Hopefull Romantic on August 20, 2009, 07:46:38 AM

Hi there muzzletim,

I am intregued with your brine and the idea of only one cup of water. You mentioned that you smoked about 7 #, who much did they weigh and was the brine enough?

HR

Title: Re: Smoked Salmon
Post by: muzzletim on August 20, 2009, 10:06:07 AM

Actually it was seven pounds of fish cut into 6 pieces. It has one cup of water and one cup of white wine. I doubled the recipe to get enough to cover the fish. I am guessing the recipe is for 4 # of fish.

I will post pictures when I get home tonight.

Title: Re: Smoked Salmon
Post by: muzzletim on August 20, 2009, 06:08:21 PM

Here are the pictures!

[im(http://i650.photobucket.com/albums/uu222/twebb10146/smokedsalmon200920.jpg)g][/img]

After Brining

[(http://i650.photobucket.com/albums/uu222/twebb10146/smokedsalmon200923.jpg)img][/img]

Smoking

[i(http://i650.photobucket.com/albums/uu222/twebb10146/smokedsalmon200931.jpg)mg][/img]

Big piece for party

(http://i650.photobucket.com/albums/uu222/twebb10146/smokedsalmon200935.jpg)

Title: Re: Smoked Salmon
Post by: OU812 on August 21, 2009, 06:20:07 AM

muzzletim

Thats some dam good looking salmon you have made

The guests at the party will be imprested, hope you saved some for the chef

Title: Re: Smoked Salmon
Post by: KyNola on August 21, 2009, 07:42:13 AM

Looks great Tim.

I agree that the big piece should be for a party. A party of one that is. :D That thing would have been gone at my house in an instant.

KyNola

Title: Re: Smoked Salmon
Post by: muzzletim on August 21, 2009, 08:28:57 AM

Thats why I froze it so it would not get nibbled on, ha.

Title: Re: Smoked Salmon
Post by: Hopefull Romantic on August 21, 2009, 12:16:44 PM

Good thinking there Muzzletim. I could never get around to freeze any because no would be left and the strange thing is that we also had pop up visitors unannounced whenever I smoked salmon. Next time I just have to be more discrete.

HR

Title: Re: Smoked Salmon
Post by: iceman on August 23, 2009, 12:48:56 PM

Very good job Tim. That is VERY impressive to say the least my friend. Congrats on a job well done. ;) ;D
Pat

BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Fish => Topic started by: muzzletim on August 19, 2009, 03:41:12 PM