BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: Carter on July 14, 2007, 06:17:32 AM

Title: A Few Question's on Kummok's Salmon
Post by: Carter on July 14, 2007, 06:17:32 AM
OK, so I'm giving Kummok's salmon a shot this weekend.

I bought a pound and a half of Sockeye Salmon last night, cut it into 5 pieces, brined it,and this morning after a 12 hour soak, put the pieces on the drying rack to air dry in the refrigerator.

Here are my questions:

1.  I had planned to let it air dry until tomorrow (Sunday - about 24 hours) since that's how I read Step 4 of the recipe.  I've re-read it and it sounds like that's for winter.  Will 24 hours be too long or will the salmon be fine?

2.  I'm new to smoking salmon and I've never had hot smoked salmon.  My wife and I were thinking of having some tomorrow night and then saving the rest for other meals.  Does anybody have some recommendations for what to eat the salmon with (plus some sides).  Should it be an appetizer or a main course.  I feel like a real amateur asking this question, but any ideas would be great.

3. My third question is on storage.  Sounds like freezing is the way to go from the recipe.  I don't have a vacuum sealer yet, so should I wrap it in plastic wrap (I'm assuming not foil)?  How long will this keep before it gets freezer burned?

Thanks in advance and I've been taking pictures all the way along so I'll post them once I'm done.

I did a 1 pound Beef tenderloin last night with a Garlic Paste smoked with 2 parts Maple, 1 Part Cherry.  I'll post pictures of that too.  It was unbelievable.

Can't get enough of this site.  I read posts every day while I'm eating lunch.

Carter
Title: Re: A Few Question's on Kummok's Salmon
Post by: Lefty_Smoker on July 14, 2007, 08:15:20 AM
Hi Carter,

I've done many batches of Kummock's salmon, and it is truly awesome. 

I've never dried my salmon in the refrigerator as I've heard it isn't the best place to dry your salmon in order to get a good pellicle.  Fridges tend to keep things moist, rather than dry.  It will take quite a bit longer I believe to dry in the fridge than in some other cool dry place.  During the winter, I use my garage, during the summer, I use the basement.  I just use a fan to blow over the salmon pieces and it shouldn't take much more than 4-6 hours for a nice pellicle to form in a dryer environment.

We usually don't eat the hot smoked salmon as a meal, but rather snack on it when we feel the need.  But for meals, you could try flaking some smoked salmon over a salad, or perhaps some pasta.  There have also been some tasty smoked salmon spread recipes posted on the forums that would go great with crackers as a appetizer or snack. 

I've come to really like the sweet/candied hot smoked salmon, and have begun to use a honey/maple syrup/brown sugar glaze that I mop the salmon with several times throughout the smoke.  Good stuff!

PS, I did a couple pounds of wild sockeye last week, and it turned out great.  Love the rich red color of sockeye, makes for a great looking end-product.

Can't wait to see your pics.   
Title: Re: A Few Question's on Kummok's Salmon
Post by: Carter on July 14, 2007, 08:33:29 AM
Thanks for the tips.  I'm not sure what to do about the fridge now.  I think I'll just leave it as is and see how it goes.

I just found this recipe so I think we'll try it tomorrow night:

NORTH PACIFIC PASTA PRIMAVERA
Printed from COOKS.COM

--------------------------------------------------------------------------------


1 1/2 c. sliced mushrooms
2 tbsp. chopped onion
2 tbsp. diet butter
1 tbsp. flour
1/8 tsp. each dried basil, oregano and thyme
1/2 c. low fat milk
12 oz. salmon cooked and flaked (smoked preferred)
1 sm. zucchini, sliced thin
1 carrot, peel and shred
1/2 c. frozen peas, thawed
1/2 c. diced tomato
2 tbsp. minced parsley
2 tbsp. white wine (optional)
8 oz. spinach fettuccine or spaghetti cooked al dente
Salt and pepper to taste
Lime or lemon wedges for garnish

Saute mushrooms and onion in butter. Add flour and herbs, cook, stirring for one minute. Gradually add milk, continue stirring, cook until thickened.
Add salmon, squash, carrots, peas, tomato, parsley and wine. Heat thoroughly. Toss hot drained pasta with vegetable mixture and season to taste with salt and pepper. Garnish with lime.

I'll let people know how it goes.

Carter
Title: Re: A Few Question's on Kummok's Salmon
Post by: kiyotei on July 14, 2007, 09:43:18 AM
I think drying in the fridg is fine.  If you have ever left a plate of veggies uncovered in the fridg you'll know how dryed out they get.  I eat hot smoked salmon as a main dish.  Its no different than say grilling it.  I don't mix it in with anything because I find the flavor so amazing I want to savor every bite and not hide the flavor with a sauce.  Definitely don't wrap it in foil.  You must seal it in plastic with as much air removed as possible.  I've read fish fat does go rancid in the freezer after a few months but I can't imagine the fish lasting that long.  It tastes so good its hard not to eat it all.  I almost did salmon this weekend but got to the store too late last night, so its a brisket day.  I don't like to brine my fish for more than a few hours when hot smoking.  I don't like a strong salt taste.
Title: Re: A Few Question's on Kummok's Salmon
Post by: Carter on July 14, 2007, 09:52:37 AM
Excellent.  Thanks Kiyotei.  I'm pretty pumped to see how this is going to turn out.

Do you seal it while it is still warm, or do you let it cool first?
Title: Re: A Few Question's on Kummok's Salmon
Post by: Lefty_Smoker on July 14, 2007, 09:56:13 AM
Quote from: kiyotei on July 14, 2007, 09:43:18 AM
I don't like to brine my fish for more than a few hours when hot smoking.  I don't like a strong salt taste.

Yeah me neither, but with Kummock's recipe, thats never been a problem.  I usually brine my salmon overnight (with Kummock's recipe), usually around 10-12 hours or so and the finished product has never been salty, let alone too salty.  Like I said earlier, I like my hot smoked salmon sweet with some heat.  Kummock's recipe delivers that perfectly.  I personally like a bit more heat than the original recipe calls for, so I add a bit extra cayenne.  Sometimes I sprinkle a bit more on just before it goes in the smoker.

I don't even bother to rinse or wipe the salmon after removing it from the brine.  I just fish the pcs out of my brining bucket and spread them on the racks to dry.  They never come out too salty.
Title: Re: A Few Question's on Kummok's Salmon
Post by: kiyotei on July 14, 2007, 11:01:41 AM
I don't know technically what is best, but I seal mine hot out of the smoker, or at least warm.  It depends if I can resisting eating before taking the time to pack it up and put it in the freezer.  In theory I think the fast cool down in the freezer helps lock in moisture where as letting it sit out in the open to cool allows the fish to loose moisture, at least that's what I tell myself.
Title: Re: A Few Question's on Kummok's Salmon
Post by: Habanero Smoker on July 14, 2007, 02:29:35 PM
I just did some hot smoked salmon using Kummok's recipe. The only thing I change is that I cut the strips about 2" thick. Air drying in the refrigerator works fine.

I found a nice recipe for hot smoked salmon salad, after I tweak it a bit, I will post it. Also you need to try "Kummok's Fish Egg Omelet". Just add 1 tablespoon of finely crumbled smoked salmon per egg. Whip together and use this as is, or for the base of your favorite omelet. The flavors of the eggs and salmon meld perfectly together.
Title: Re: A Few Question's on Kummok's Salmon
Post by: Kummok on July 14, 2007, 04:00:15 PM
Besides making me hungry, y'all are validating the versatility of salmon. I've shared in other threads, my experience with abusing salmon and it is ALWAYS forgiving. Even when I've smoked it too long/too hot, I just shook it up in a ZipLock bag w/ Chef Paul's 'Blackened Redfish Magic', and called it smoked blackened salmon and it was devoured with zeal! ;D)

As far as "when to vac-seal?" and "how long to freeze".....I now let it cool down for 15-20 minutes, put it in the freezer in a big bowl or gallon sized ZipLock, then separate it out into the vac-seal bags in the portion size I want, vac-seal and freeze. Processed and packaged that way, I have eaten it as long as 1-2 years later and can't honestly tell the difference from "just frozen". Not vac-sealing is greatly increasing your "freezer burn risk profile".

Kiyotei said a mouthful when he said, "It depends if I can resisting eating before taking the time to pack it up and put it in the freezer."! But large batches are more than we can eat at one setting, (I do three Bradleys full at a time), so I've been forced to evolve practical methods of storage and the above has proven itself for us over the years. Kiyotei, you sound like even more of a salmon cruncher than me if you can eat a slab of smoked salmon for dinner....my personal best is about 2-3 steaks, grilled! ;) ;D
Title: Re: A Few Question's on Kummok's Salmon
Post by: Carter on July 15, 2007, 03:00:19 PM
This is a test.

Racoon in the back yard.
(http://i190.photobucket.com/albums/z172/Carter_097/Smoked%20Salmon_June07/th_DSC02006.jpg) (http://i190.photobucket.com/albums/z172/Carter_097/Smoked%20Salmon_June07/DSC02006.jpg)
Title: Re: A Few Question's on Kummok's Salmon
Post by: Carter on July 15, 2007, 03:02:20 PM
That seems a little small.  How about this one?

Shasta daisy from our Garden

(http://i190.photobucket.com/albums/z172/Carter_097/Smoked%20Salmon_June07/DSC02012.jpg)
Title: Re: A Few Question's on Kummok's Salmon
Post by: Carter on July 15, 2007, 03:06:41 PM
Now we're in Business.

Wow!!  Kummok, that Salmon is out of this world.  My wife said it's the best thing I've done in the Smoker yet.  Unbelievable.  Thanks for the recipe and the tips.

Carter

Now.....Here are the pictures, from the start of the process to the finish (since this is my first posting, these could be in reverse order, but you'll get the idea.

(http://i190.photobucket.com/albums/z172/Carter_097/Smoked%20Salmon_June07/DSC02049.jpg)
(http://i190.photobucket.com/albums/z172/Carter_097/Smoked%20Salmon_June07/DSC02044.jpg)
(http://i190.photobucket.com/albums/z172/Carter_097/Smoked%20Salmon_June07/DSC02043.jpg)
(http://i190.photobucket.com/albums/z172/Carter_097/Smoked%20Salmon_June07/DSC02040.jpg)
(http://i190.photobucket.com/albums/z172/Carter_097/Smoked%20Salmon_June07/DSC02034.jpg)
(http://i190.photobucket.com/albums/z172/Carter_097/Smoked%20Salmon_June07/DSC02026.jpg)
(http://i190.photobucket.com/albums/z172/Carter_097/Smoked%20Salmon_June07/DSC02024.jpg)
(http://i190.photobucket.com/albums/z172/Carter_097/Smoked%20Salmon_June07/DSC02023.jpg)
Title: Re: A Few Question's on Kummok's Salmon
Post by: Gizmo on July 15, 2007, 03:32:29 PM
If for some reason you do have some left over and want to try something different, I used a recipe a relative had for crab dip and tried it with the salmon.  Was great.

8 oz. cream cheese (soften)
1/2 cup sour cream
1 package of Knorr vegetable soup mix
12 oz bottle of Heinz Seafood 0tail sauce (our you can make your own).
Salmon (or crab or ....)

Mix cream cheese and sour cream together to soften the cream cheese.  Mix in the vegetable soup mix.  Spread this over a medium size plate.  Spread the 0tail sauce over the top.  Crumble Salmon over the the top of the 0tail sauce.  Cover with plastic wrap and refrigerate for an hour or so to allow the flavors to mix (if you can wait).  Serve with a variety of crackers (I prefer Wheat Thins, and Ritz).   For a super salmon variation, you can crumble and chop fine more salmon and mix it in with the cream cheese mixture.  Kind of makes a pate'.

The combination sounds a little strange but once you try it (or your guests) the plate will disappear fast. 
Title: Re: A Few Question's on Kummok's Salmon
Post by: Habanero Smoker on July 16, 2007, 03:11:40 AM
Nice pictures. Sometimes it is best to start at the end to catch people's attention. ;D

The first picture you posted as a test, was a thumbnail picture. You have to click on it, and another window will pop up displaying a larger picture.
Title: Re: A Few Question's on Kummok's Salmon
Post by: Kummok on July 16, 2007, 11:22:21 PM
GREAT looking salmon, Carter!! For a first attempt, you get a silver buckle for going the full 8 seconds!! That's every bit as presentable as some of the salmon I've seen my well seasoned Alaskan friends here prepare....you've got a great future ahead, (with LOTS of friends hanging around for samples!) ;)
Title: Re: A Few Question's on Kummok's Salmon
Post by: gdoily on July 17, 2007, 08:40:36 AM
Howdy ya'll - rookie here.  I did 8lbs using Kummok's recipe last weekend.  A few changes I made included using chipotle pepper powder rather than the cayenne for the heat, and soy instead of terriyaki.  Also since salmon doesn't grow in Texas, used 1/2 farm raised atlantic salmon and 1/2 wild caught Pacific King.

Brined 12 hrs.
Set out for 4 hours on the kitchen counter - tacky when finished
Smoked total of 5.5 hrs with 2/3 alder and 1/3 pecan
1st two hrs at 120-125 (tough to keep temps down)
2nd two hrs at 140
1.5 hrs at 175 +/-

The wild salmon was slightly dry with the farm salmon perfect.  That stands to reason as the farm raised fish was visibly more fatty.  In the future I will cut 1/2 hr off the high temp segment.  I will also try to cool the box a little for the first segment - got a few white boogers on the fish during that part of the smoke.

Taste was outstanding - no strong flavor of salt or sweet or heat from the brine - just good melody of flavor with the fish and smoke.  Served with green chili roasted cream corn and salad.

Even better, last night with leftovers, mixed some of the salmon in with the green chili corn for a casserole type presentation - it was fantastic (my green chili corn is fairly famous thank you).
Title: Re: A Few Question's on Kummok's Salmon
Post by: Kummok on July 17, 2007, 09:04:54 AM
Quote from: gdoily on July 17, 2007, 08:40:36 AM
.....Also since salmon doesn't grow in Texas.....

Try planting them 6 inches deep and at least a foot apart, gdolly.....should produce a fine crop!  ;) ;D



The wild salmon was slightly dry with the farm salmon perfect. ......

Are you sure you didn't get them mixed up??? That is the first time I've seen "farm salmon" and "perfect" in the same sentence!?!?!?  ;) (I should warn ya that I'm one of the anti farmed salmon folks....gotta be since I live amongst the commercial fisherman here. That stuff is like soylent green to us. But don't let it out that if that was all the salmon I could get, I'd use it too! ;) :o

Title: Re: A Few Question's on Kummok's Salmon
Post by: HCT on July 17, 2007, 09:09:35 AM
You folks have my nose opened for this salmon. I have a couple of pounds in the fridge defrosting and the market has it on sale so a few more are being bought for this recipe and some lox.
And to add, nope, I don't buy the farm raised seafood of any kind. It's like eating air.
Title: Re: A Few Question's on Kummok's Salmon
Post by: gdoily on July 17, 2007, 10:13:49 AM
Interesting point you make Kummok - I have always turned my nose up at the farm raised stuff.  Shrimp is another example - down here we get both fresh gulf shrimp and the farm raised stuff.  No comparison in my view. 

The farm raised salmon was from Scotland and was very good indeed.  In fact, my son who is a chef trained in NY and with Pacific Rim experience stopped by for dinner.  He was really amazed at how good the farm stuff was as he is a big proponent of the organic/wild caught/free range type food sources.  Anyhoo, it was interesting and I think the wild would have been more fabulous had I cooked it for 1/2 an hour less.

Thanks for sharing your recipe.
Title: Re: A Few Question's on Kummok's Salmon
Post by: Carter on July 18, 2007, 09:54:46 AM
Thanks for the words Kummok.  I'm glad to see my work meets your approval.

Oh and by the way, the tip on removing extra bones with Needle Nose pliers was very valuable.  I never would have thought of it.  Salmon bones are always so large and there usually aren't that many that I've always worked around them.  I've basically warned people not to gobble their food and be careful.  Should have been a no brainer but it just wasn't obvious to me

Other than eat the salmon plain with a fork and our fingers, which we did (actually my wife and I had to keep slapping each other's hands to keep them away from the fish), we made a really good Smoked Salmon Penne A La Vodka recipe.  Since most, if not all people on this site enjoy pulled pork, I'm guessing most people wouldn't mind cooking with a little heavy cream.

Here goes:

Smoked Salmon, Vodka & Dill Fettucine Recipie ( I replaced the Fettucine with Penne for no reason other than that's what was in the house)
1/4 cup butter
1 1/2 cup heavy cream
2 ounces imported Russian vodka (I really don't think it matters if its imported or not.  You may want to go with something a little nicer than the Russian Prince, but I wouldn't break the bank on it.)
8 ounces smoked salmon, cubed
2 T. dill, freshly chopped
3/4 lb. Fettucini noodles, cooked and drained
1/2 cup parmesan cheese
Salt to taste
Pepper to taste

1) Melt butter in a large saute pan.
2) Add cream. Bring to a boil.
3) Add vodka and parmesan, reduce heat cook 4-5 minutes until thickened slightly.
4) Add smoked salmon, salt, and pepper. Remove from heat.
5) Add cooked and drained noodles to sauce, toss gently over low heat.
6) Adjust seasoning, plate and sprinkle with parmesan.
Recipe by:  Charles Holley Petersburg, VA

This probably isn't the healthiest thing you'll ever eat, but man is it good.

Carter
Title: Re: A Few Question's on Kummok's Salmon
Post by: nickld on July 18, 2007, 10:35:12 AM
Well, I decided I just to try some of Kummok's Salmon.  I decided to use farm raised because the grocer was out of Sockeye. (Supposed to be more in today though.)  I took a picture of the salmon just out of the brine but I can't seem to figure out how to insert or attach it yet. I'll work on that.  Cheers.

Title: Re: A Few Question's on Kummok's Salmon
Post by: iceman on July 18, 2007, 12:19:07 PM
Nice recipe Carter. I'll be for trying that one soon. Damn the cholesterol torpedoes and full speed ahead I say!!! ;D ;)
Title: Re: A Few Question's on Kummok's Salmon
Post by: Kummok on July 18, 2007, 04:40:51 PM
Dang, Carter....just when I thought it was safe to stay on SB diet, you come up with a GREAT reason to backslide!!  Definitely gonna try that one!

Here's one we use with blackened salmon.....I suspect that it would be as good with smoked chunks, but never tried it that way cause I haven't tired of the blackened yet. If anyone's inclined to try it with smoked, would love to hear results....

Backbay Blackened Salmon Pasta  An original concoction from The Captain's Cabin  ( www.captainscabinalaska.com )
1. Lightly saute' EVOO/pressed garlic/your favorite redfish saute' spices
2. Add a mix of your favorite veggies (we use multi-colored bell peppers) to the saute' and warm no more than a minute
3. Pour the mix over a bed of pasta (Prepare first)
4. Add the blackened "cubed fish", King Salmon highly recommended! (See "Blackening Salmon/Halibut Cubes" below) (This blackening process needs to be timed to finish at the same time the saute' does)
5. Add a hefty garnish of fresh cubed Roma tomatoes
6. Serve with your favorite bread/wine!


Blackened Salmon or Halibut Cubes
An original concoction of www.CaptainsCabinAlaska.net

><>Equipment:                     
Very Important!! Do this OUTSIDE!!
Gas fired burner with high output. Our's sounds like a small rocket engine and was purchased as part of a deep fat turkey fryer package. We call it "The Binford 5000 Flamethrower"
Cast iron frying pan. We really lucked out on this when we bought a 14" pan at a garage sale for $8!! The cast iron can really take the high heat and cleans up very easily.
><>Spice:
Make it easy on yourself and amaze your guests with flavor....use Chef Paul's Blackened Redfish Magic.     http://www.chefpaul.com/
><>Meat:
Salmon or halibut The key to perfect blackening, (as well as grilling!!), is to cook UNIFORM thickness cuts. For this recipe, we use 1/2" to 3/4" cubes.
><>Process:
1. Heat oiled frying pan so hot that the oil burns off and the bottom turns uniformly, "dullish grey" and is ssssmoookin! Have dinner guests at the table so that dish can be served HOT!!
2. Rapidly put meat in pan
3. Heavily sprinkle blackening spice over meat while "stirring" it with a metal spatula.
4. Continue stirring/turning process until meat is done....approximately 2-3 minutes MAX!
5. Quickly spatula onto dish and run into kitchen to mix with pasta/veggies.
Title: Re: A Few Question's on Kummok's Salmon
Post by: cheapguy69 on August 12, 2007, 05:06:44 PM
Bump - My local Wholefoods is selling Fresh Wild, Sockeye for $4.99 a pound on the weekends. Since I had to cancel my fishing trip to Ketchikan in two weeks, a quick 45lbs of whole Sockeye later, I say I'm still ahead of the game even if I caught it myself for "free". I even brought my daughter and told her we were going "super market fishing". Filled the cart full of fish. It's all vac packed and ready to be loxed/smoked/candied/and BBQ for the next several months.