I finished a full OBS load of salmon yesterday. I soaked in a brine for 12 hrs using Kummok's brine then dried for about 3 hrs with a fan, then put them in the OBS with 3 hrs of smoke (mix of apple and cherry). I did 2 hrs at 120 deg then raised to 140. After 3.5 hrs at 140 deg I did a taste test on a small chunk during one of the rack rotations. I felt they were done enough to my taste, since I like smoked salmon that is still quite moist. So out they came and cooled in the fridge for a while. My son gave a taste test to the Atlantic and the Sockeye and gave a thumbs up. I quickly vac sealed before he could get any more and put into the freezer. I'm like many others on this site that find the taste improves after being frozen. I had a mixture of Atlantic (sorry, I feel guilty even saying I used that) Fresh Sockey and some Pinks. I thought the Pinks, which are my least favorite fish, might just be good enough for making salmon cream cheese, but the sample I had wasn't too bad. We'll see what they are like after a few days.
Pictures follow:
Drying after being in the brine
(http://i906.photobucket.com/albums/ac261/jimv_01/Salmon%20Jun%202011/th_DSC05420.jpg) (http://s906.photobucket.com/albums/ac261/jimv_01/Salmon%20Jun%202011/?action=view¤t=DSC05420.jpg)
Near the end of smoke
(http://i906.photobucket.com/albums/ac261/jimv_01/Salmon%20Jun%202011/th_DSC05422.jpg) (http://s906.photobucket.com/albums/ac261/jimv_01/Salmon%20Jun%202011/?action=view¤t=DSC05422.jpg)
Just out of the OBS. A little white stuff (didn't appear until temp went up to 140 deg)
(http://i906.photobucket.com/albums/ac261/jimv_01/Salmon%20Jun%202011/th_DSC05424.jpg) (http://s906.photobucket.com/albums/ac261/jimv_01/Salmon%20Jun%202011/?action=view¤t=DSC05424.jpg)
Vac sealed and ready for the freezer
(http://i906.photobucket.com/albums/ac261/jimv_01/Salmon%20Jun%202011/th_DSC05425.jpg) (http://s906.photobucket.com/albums/ac261/jimv_01/Salmon%20Jun%202011/?action=view¤t=DSC05425.jpg)
Perfect
Very nice Job RM!!!!! I Had a fathers day party last weekend and everybody that tasted Kummoks recipe on my fish said it was the best they ever had, Even the aunt the boasted she dated a lot of fishermen said it was the best she ever had ;D ;D She must not of dated Kummok :o
One of my son's friends is a professional chef who runs a BBQ restaurant and he raves about some smoked salmon made with Kummok's recipe that I gave him.
WOW !!! what a really great lookin bunch of salmon, that wouldn't last long with my family they eat that like candy...lol
Done to perfection ... Great Job!!
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/miscellaneous/Emoticons/clap2-1.gif)
Great looking batch, Rainmaker! ThanX for sharing the salivation ;) ;) In my own experience, I think Pinks and Chums are too often overlooked (because of the name???) and are a great choice if/when Kings/Reds/Silvers aren't available.
P.S. to Keymaster .....Your aunt isn't from Sitka is she?!?!? ;) ;)
Quote from: Kummok on July 02, 2011, 11:28:34 AM
P.S. to Keymaster .....Your aunt isn't from Sitka is she?!?!? ;) ;)
I think her run was Coos Bay to the Puget Sound, great Gal for 75 years old ;)
Oh man !! looking good. ;D
Yeah looks nice