Lemon Pepper Hot Smoked Salmon

[Dano]

Hi everyone,

I'm looking to try as best I can to mimic the fine lemon pepper hot smoked salmon we used to get from Willy Krauch's out in Tangier, Nova Scotia.  Since Kummok's brine calls for soy or teriyaki I'm not sure how this would mix with the lemon pepper coating after glazing so has anyone made hot smoked lemon pepper salmon or has tasted Willy Krauch's and been able to duplicate it?

Thanks,

Dano

[ragweed]

Never had the pleasure of trying WK's but I routinely fix our Salmon and Char with lemon pepper, a little garlic powder, ginger and a sprinkle of dill.  Then smoke/cook at ~200* F for an hour or so using alder pucks.  No brine.  We love it.

[Dano]

Sounds delicious!  For your ginger did you use powder or grate fresh ginger over the salmon?

[ragweed]

I've used both.  Doesn't seem to make a difference for us.

[Aschenbrenner]

Ragweed
Do U smoke for the entire hour?

[ragweed]

Yes.  I usually use 4 alder pucks.  Then watch the filet/filets.  Most often the fat has cooked out and the filets have taken on a nice smokey color after an hour or an hour and a half.  That means they're done to us.  Flakey but still moist.

[Dano]

Sounds great - I'll try this method first with some salmon, no brine, and will see how it compares.  Then I'll try Kummok's without the teriyaki/soy and see how it compares, coating with lemon pepper as it dries and report back.

I'll have to post pics later - I'm putting on a ribfest for some friends and have 14 racks of back ribs to keep me busy.  Looking at basting with apple bbq sauce + a splash of Jack Daniels for a bit of flavor.  :)