Whats is your favorite wood for smoked salmon. So far mine is Alder.
Apple and I have also done Oak which was excellent.
call me a traditionalist, I'm in for alder too
T2
Alder or an alder apple mix for me. I'm fortunate to be smoking four sockeye salmon this weekend. A friend has supplied the salmon whereas I smoke them and keep two. Good deal I say.
I've used alder, apple and pecan but stick with alder now. Got a batch of salmon brining right now ;D
Tom
I generally use maple.
Oak or Maple for me (http://i149.photobucket.com/albums/s62/Gitster59/Big-Thumbs-Up.gif)
I have some salmon in the brine as we speak I was thinking of trying maple this time
Yep, alder or maple.
-Brian
Well, I just finished my first smoked salmon using Cherry. Straight out of the smoker i really like the flavor. We'll see tomorrow after it's had a chance to rest.
In my opinion just about everything that I've cooked in the Bradley is much better after an overnight stay in the fridge. The smoked flavor is much more distinct, the only problem is leftovers get hard to find around here at times...
Quote from: Ontrack on December 30, 2007, 02:38:55 PM
In my opinion just about everything that I've cooked in the Bradley is much better after an overnight stay in the fridge. The smoked flavor is much more distinct, the only problem is leftovers get hard to find around here at times...
I have to agree. I just tasted the salmon I made yesterday. We have a winner. Kummok's recipe is so simple, but the best. I see Meijers has salmon on sale for $5/lb. Might just have to get me some more and start off the new year with some fresh smoked salmon.
I don't see how you could go wrong there, rb. I did my weekend smoking Saturday-enough ribs to get me through today. I'd love to smoke something tomorrow, but the weather forecast is looking pretty cold and nasty around here. And, I'd say I'll have such a bad hangover I'll probably lay around all day and swear I'll never drink another drop as long as I live... :-X :'( I seem to say this about once a week...
Quote from: rbentle2 on December 31, 2007, 07:39:44 AM
Quote from: Ontrack on December 30, 2007, 02:38:55 PM
In my opinion just about everything that I've cooked in the Bradley is much better after an overnight stay in the fridge. The smoked flavor is much more distinct, the only problem is leftovers get hard to find around here at times...
I have to agree. I just tasted the salmon I made yesterday. We have a winner. Kummok's recipe is so simple, but the best. I see Meijers has salmon on sale for $5/lb. Might just have to get me some more and start off the new year with some fresh smoked salmon.
Thanks for the tip rbentle2. I live in Indiana and we have the Meijers stores down here. Just got back from there a minute ago and picked up what they had left (about 4 pounds) and will be doing them right after I smoke the turkey tomorrow.
Quote from: Smoking Duck on December 31, 2007, 03:59:37 PM
[Thanks for the tip rbentle2. I live in Indiana and we have the Meijers stores down here. Just got back from there a minute ago and picked up what they had left (about 4 pounds) and will be doing them right after I smoke the turkey tomorrow.
My pleasure. I hit up the Meijer by me yesterday and got the last two filets. Both are in the smoker right now after brining last night.
Got a turkey in the smoker right now.....just made up the brine (after plowing the 15+ inches of snow off of my driveway) and am going to cut up the fillets right now and get them into the brine for a smoke tomorrow.
I just took my salmon out of the smoker. Did a bit more smoke this time (2 hours instead of 1:20), alternating bisquittes of cherry and alder. It came out a bit dryer this time than my first batch. Internal temp was 135F, but it all appears to be quite done. Initial taste is great, although I'd like it a little more moist.
All day yesterday we were told our area was under a winter storm advisory, anywhere from 4-10 inches of snow. It was snowing bigtime when I left my friends house last night about 12:30. Woke up this morning at 7:45 and there was about an inch on the ground. North of me did get hit with anywhere from 6-9 inches.
We're still getting hit with snow....they say we can get an additional 6-9" on top of what we've already received. I'm ready for spring......just got the salmon cut up and into the brine. It's about 30F out right now and I'm tired, so they're sitting out on the back porch. I'll put them into the fridge in a little bit.....turkey has about 15 more degrees to go and then it'll be done as well.
Just took the cheesecloth off of it and it looks great! Dang, I'm really hungry ;D