Just did some hot smoked salmon in my BS.Color was somewhat grey.... not the golden brown I get in my old chief.
Same brine, ran the 2 side by side and still got the color difference.
I imagine that I am doing something wrong. Taste is fine... just a grey color.
Any ideas???
Thx
Mutts
Mutts,
You will need to post more information so that other can give you help. What is the recipe in the brine? What temperature did you smoke at? Are you using the temperature gauge on the door, or do you have a digital thermometer?
Mutts,what kind of salmon are u using and like Habanero said need more info.
Mike
Sorry for not giving the details.....
I used the Bradley hot smoked recipe.I used brown sugar in the brine . Finished at 175 degrees.
I am using the thermometer that came with the smoker.
My concern is it kinda looks like soot on the filet.
It is farmed Atlantic salmon.
Thx for the responses.
Mutts
I have never used that recipe. I've smoked farm raised salmon, and it never turned grey on me. With the experience on this board, I'm sure someone will understand what happened.
Mutts:
Don't know why the same meat would be different colors between the Bradley and the Little Chief, all other things being the same. I suspect the batch of meat[?] Maybe the fake color injection didn't take in that one batch....[}:)] Well, it IS possible that the artificial coloring might be the culprit in this one batch....take a look at this thread for clues... http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=883 It has some discussion about artificial coloring in some farmed salmon.
Has this happened with other batches of salmon? The only grey I've seen on smoked salmon is the "boogers" that form when you cook too fast or high, but the meat still looks right even with the boogers. Here's how the color looks when I pull it outta my Bradleys, although I no longer cut it this way, nor do sprinkle the parsley that appears in this old photo of Silver (Coho) salmon.....about the same color as Atlantic farmed. King smokes a little darker and Red is even a little darker than King.
Hopefully JJC will weigh-in on this for you, since he smokes plastic, er make that farmed salmon...Dang! There I go again [;)][}:)]
(http://img.photobucket.com/albums/v728/Kummok/AlaskanBounty.jpg)
Kummok @ Homer, AK USA
My last batch of Salmon...courtesty of Costco, came out the same color as yours Kummock. I bet it didn't taste as good as yours, but it did come out red/pink. It was my second smoke of salmon, and pre BBQGuru times. I brined it, washed it off well after 24 hours in the refrigerator. I dried it outside the refrigerator for an hour with air blowing over the fish and then in for a very slow smoke, me hovering over it to monitor the temp at the door as I gradually moved up in temp. No boogers. Nice feel and flavor.
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Kummok,
The article I read stated that all farm raised are gray fleshed and are feed a red dye that is contained in the pellets of food. The different farms can choose the shade of red they want the salmon to take on.
It could be the dye, maybe the BS was smoking at a higher temp. which could have caused the reation.[?][?] The door thermometer on the BS can be inaccurate. That is the only variable I can think of.
Hey Kummok,
Nice product placement!!!![:D][:D][:D][8D]
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Kummok</i>
<br />...since he smokes plastic, er make that farmed salmon...Kummok @ Homer, AK USA<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Ha, ha, ha![}:)][;)][:D][:D]
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
My first thoughts on this would pertain to the use of the built-in door thermometer. They have been known to be inaccurate, but even if it is accurate, the placement of that thermometer relative to the fish could be the problem. Specifically, the built-in thermometer is in the front of the cabinet and relatively high up. If the fish was on a lower rack, and it wasn't rotated, it would be possible that the fish spent a lot of time at 200+ degrees nearest to the heater. While I would expect the finished product to be drier than usual, and possibly have the "boogers" that Kummock referred to, I don't understand why any of this would effect the color of the meat.
Since you mentioned "soot" on the fillet, my next question would be how much smoke did you apply? Most people seem to like 2-3 hours of smoke (hot or cold smoked). However, hot smoked cooks longer than that 4-8 hours depending on method - did you apply smoke the entire time?
If the smoking time vs. cooking time appears correct, and you are still getting what appears to be soot, the next item to check would be your vent setting. If the vent is closed and does not allow the condensation out of the cabinet, it may be forming on the fish and allowing the smoke to make a soot coating that you normally don't get. I think somewhere aroung 1/2 to 3/4 open would work well for this.
Finally, if everything else looks OK, the last item to consider would be the smoke generator burner. Have you had this soot problem with anything else you have smoked? If so, perhaps the burner is too hot and the bisquettes are actually burning in place rather than just smoldering. A small fire on the burner might do odd things to the product, not to mention being a safety hazzard.
Quote<i>Originally posted by Chez Bubba</i>
<br />Hey Kummok,
Nice product placement!!!![:D][:D][:D][8D]
Quote
Ya caught me CB.....so far, no one has caught the other cheap plug at http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=1072 [:D][}:)][;)][;)]
Kummok @ Homer, AK USA
Mutts, I've made a number of batches using that "plastic farm raised" Atlantic salmon always using the world famous Kummok recipe and have yet to get that greyish colour you speak of. Maybe I've just been lucky so far. Perhaps HS and Bsolomon are onto something...Mine end up looking a lot like Kummok's picture- without the moss. Jus' funnin' with you K-[;)][:D] I've stopped using the parsley visual enhancer thing too- looks like there are boogers on the fish after thawing out a batch.
BTW Kummok- just so you know, I have tried to customize a few different versions of your recipe and have recently been told by some of my closest food critics to stop mucking with the original (Kummok's) version and mass produce it- still the best!!
Cold Smoke
It is a good thing I like mullet and not wild salmon for smoking... Let's see, wild salmon is a dine short of $20 bucks a pound here. All the while if I get 10 pounds or more I pay a whole whopping 99 cent per pound for mullet! If I get off of my lazy butt and grab my cast net it cost me a little sun tan oil.
http://rminor.com
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">have recently been told by some of <b>my closest food critics </b>to stop mucking with the original (Kummok's) version <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I live with one of those too! She told me the same thing! These damn Alaskans provide such good recipes it doesn't leave a guy any room to play around with them!
Tom
[:I]You guys are too kind! But <b><font color="red"><font size="3">DO</font id="size3"></font id="red"></b> keep muckin' around with it. I'm still holding out for someone (HabaneroSmoker?) to develop that great tasting HOT version[:p][:p] Sprinkling cracked pepper during the drying process is OK, but it "don't mean a thing if it ain't got that ZIIIIING"[:D]
35 years of extinguishing smoking stuff and now I'm wondering WHY!
Kummok @ Homer, AK USA
Kummock,
I did a test run using your recipe about two weekends ago. As everyone else can attest, the product is fabulous, even using your "starter" brine recipe. I divided my fish into three batches. One I did plain with just the brine. The other two got a little extra during the drying process after the pellicule had started to set up. One variant was a thick paste made from ground black pepper, fresh lemon juice, crushed garlic, and a little sea salt. The other batch got a paste made from ground chipotle peppers, fresh lime juice, a little EVOO, and some sea salt.
I'll tell you these variations both had some ZIIIIING! Frankly I couldn't pick a favorite, so I'll be making all the variations again. My freezer now contains several vacuum-packed "combo" packs, sized just right for a small party platter with some cream cheese and crackers...
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by bsolomon</i>
<br />.... One variant was a thick paste made from ground black pepper, fresh lemon juice, crushed garlic, and a little sea salt. The other batch got a paste made from ground chipotle peppers, fresh lime juice, a little EVOO, and some sea salt.
I'll tell you these variations both had some ZIIIIING! Frankly I couldn't pick a favorite, so I'll be making all the variations again. My freezer now contains several vacuum-packed "combo" packs, sized just right for a small party platter with some cream cheese and crackers...
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Oh Boy![:p] Oh Boy![:p] Oh Boy![:p] Looks like it's time to go catch come fresh smoking stock! I'll be giving this a try soon's I get the fish aboard....oh, wait...I've got about 50 lbs of Silvers (Coho) in the freezer just SCREAMING to be smoked [:p][:D][:D] Looks like another busy weekend...was just waitin' for the RIGHT recipe.....ThanX Barry [:)][:)]
ThanX to the "search" feature, I've refreshed my feeble mind on MW's EVOO, however, for the "thick paste"....do you smear this stuff all over each piece, dip each piece in a bowl of this paste, or????? Anxious to give it a go [:p][:p]
35 years of extinguishing smoking stuff and now I'm wondering WHY!
Kummok @ Homer, AK USA
Like most of my cooking, I don't measure while I'm creating, so sometimes it's difficult to give exact proportions. I also only did a small test batch, so what I made wont go very far for a typical 40 lb. Kummok batch. Start with this:
6 chipotle peppers, ground to powder in a little food processor or blender. Add the juice of 2-3 limes, 1 tbsp. sea salt, 1-2 tbsp. EVOO (extra virgin olive oil). This should end up somewhere between a thick liquid and a thin paste. Once I had the salmon on the racks, and they had already dried for about 12 hours, I just spooned the mixture onto the top surface of the meat and let them continue dryng for another 12 hours. The mixture should be thick enough that it will just pool on top of the fish without really running over the sides or dripping off. For your size batches, I don't see any reason not to just increase quantities on the topping, put it into a big bowl, and try dipping the fish into the stuff. It should stick pretty well.
The black pepper mixture would be about 1 cup of black pepper, the juice of 2-3 lemons, 1 tbsp sea salt, and 8-10 garlic cloves minced. Just mix well - the pepper will eventually absorb a lot of the liquid, and this one will be even thicker in consistency than the other. I'm not sure this one will "dip" too well. But there is no reason you couldn't add more lemon and some EVOO to make it a little more liquid and stickier.
I ain't much of a measurer either, B....that's okay when I'm making my OWN spices, sauces, etc., but it's a bear when I try to tell somebody something like how to make an 8 oz jar of halibut grilling spice!![:)]
I'll be giving this method a run when I gather the ingredients, a challenge in Homer! I'll post results...ThanX again!![:p]
35 years of extinguishing smoking stuff and now I'm wondering WHY!
Kummok @ Homer, AK USA
Hi Mutts,
Welcome to the Forum! Sorry to take so long to reply, but I was miffed at Kummock's reference to my smoked plastic fish . . . [;)]
I don't really have anything to add to the list of possibilities, but since you ran replicate batches side by side in the BS and Lil Chief, that would tend to rule out a problem with the brining process or fish. That leaves you with something different about the way the smokers performed. BSolomon's ideas about improper venting or too long a smoke time would be my top guesses . . .
John
Newton MA
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by JJC</i>
<br />Hi Mutts,
Welcome to the Forum! Sorry to take so long to reply, but I was miffed at Kummock's reference to my smoked plastic fish . . . [;)]......<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Opps! [:0] Looks like I'll be owing John some WILD salmon soon....smoked by him in a Bradley though, it's got to be the BEST tasting plastic fish in the world!! (I'm trying to dig myself outta that one, John)....[;)][:D][;)]
P.S. to Mutts.....In my 54 years, I've only known one Mutts...your last name wouldn't be "Miller", per chance??
35 years of extinguishing smoking stuff and now I'm wondering WHY!
Kummok @ Homer, AK USA
No need to dig (out), Kummock . . . when my neighbor orders wild steelhead or salmon from the Northwest and gives me some to smoke, the difference is pretty clear [:p]! On the other hand, it's the difference between excellent and superb, so most of the time I have to settle for mere excellence . . . ah, well.
Of course, if it will assuage your guilt, I'll be happy to come to AK and accept your offer of wild salmon [;)]!
John
Newton MA
It appears that Bsolomon hit it right when he refered to improper venting.
Tried with more vent opening and all is well.
A little "soot" seems to go a long way.
Kummock.... I am not a "Miller".
I got "the name" from a friend of my Dad's when I was an infant, and it kind of stuck. Caused me great trouble, cause when I started school, I actually thought my name was Mutts. Screwed up the Kindergarten teacher for sure.
Thanks to all for the helpfull responses.
Mutts
JJC:
You're welcome at our campfire ring anytime and salmon is usually on the menu....one of our most popular meals is blackened salmon mixed with lightly sauted red/yellow/green bell peppers and green onions in an EVOO and crushed garlic sauce, served over angel hair pasta with a topping of fresh grated parmesan cheese and cubed Roma tomatoes...Mmm, Mmm Good![:p] Still waiting for the "smoked ice cream", (mentioned on another thread), to be perfected for dessert!![;)]
Mutts:
Mutts, also called Muttsy, Miller was one of my best buds growing up....kinda lost tract of him over the years and was just kinda hoping.....[:)] Glad you're aboard the forum though....everytime I see you post, I'll be reminded a a great "Original Peoples" friend...and that AIN'T a bad thing[:D][;)]
35 years of extinguishing smoking stuff and now I'm wondering WHY!
Kummok @ Homer, AK USA
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Kummok</i>
<br />JJC:
You're welcome at our campfire ring anytime and salmon is usually on the menu....one of our most popular meals is blackened salmon mixed with lightly sauted red/yellow/green bell peppers and green onions in an EVOO and crushed garlic sauce, served over angel hair pasta with a topping of fresh grated parmesan cheese and cubed Roma tomatoes...Mmm, Mmm Good![:p]<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">You know, we have a Non-smoked recipe board now. Whatcha waitin' on? Post it! Mmm, Mmm Good does not do it justice![:p][:p][:p]
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Kummock, planning my trip in my dreams, my friend!
John
Newton MA