Bradley Smoked Wild Alaskan Salmon

jaeger · May 05, 2005, 10:18:30 PM

A picture is worth a thousand words.[:D][:p][:)]

Thanks for the info psdubl07!!![8D]

Doug

psdubl07 · May 05, 2005, 10:20:37 PM

No prob. Great pic!!! [:D]

Chez Bubba · May 06, 2005, 05:09:17 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by jaeger
 A picture is worth a thousand words.[:D][:p][:)]<hr height="1" noshade id="quote"></blockquote id="quote">
Dam straight! Good to see the youngin' excited about the results![8D]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

Mikey · September 11, 2005, 04:29:50 PM

Hello Kummok, I recently went to Alaska to see a place that was pretty cool. It all started when I saw a special on PBS called Alone In The Wilderness. Its a story of a man named Dick Proenneke who went there in 68 and built a little log cabin using only hand tools. He lived there for over 30 years by himself, and filmed the first 16 months on a wind up camera. If you watch PBS on Sunday Sep 18th you can see the special again along with some pictures I took of his cabin. Its a great show and it really makes you feel good about the great outdoors and doing things the old fashioned way like smoking salmon. I wanted to post a picture of his cabin but I cant figure out how to.

Kummok · September 13, 2005, 04:55:53 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Mikey
...It all started when I saw a special on PBS called Alone In The Wilderness. Its a story of a man named Dick Proenneke who went there in 68 and built a little log cabin using only hand tools......<hr height="1" noshade id="quote"></blockquote id="quote">

I LOVE that film.....it was sad to see him have to leave his place after all those years. His woodworking skills were, no doubt, instrumental to his survival! ThanX for the tip....I'll watch it on 9/18[:)] Anyone who ever thought about living in a cabin in the wilderness should DEFINITELY watch this....Proenneke is a "man's man"!

35 years of extinguishing smoking stuff and now I'm wondering WHY!
Kummok @ Homer, AK USA

Mikey · September 16, 2005, 08:00:17 PM

Hi Kummok, well I bought myself a Bradley and tried your Salmon recipe. Man was that tasty. It's savoury, but has a little sweetness that really makes it fantastic. Heck now I'm all riled up, gotta do some experaments. By the way I see theres allot of people doing these homemade fixes for cold smoking thier Salmon. I don't understand why Bradley doesnt come out with a proper (buy on the side) sytem that is custom made for the Bradley. I think a nice part of the Bradley is how good it looks and when you start taping hoses to it and cardboard boxes it kind of goes down hill for me. I was wondering if you could get a bag of ice in Block form and put it in a 6 x 9 baking dish to see if that would work. I know guys have tried the ice pieces, but I thought the Chunk would stand up to a longer smoke period. I also thought maybe a guy could fill 2 2liter bottles with water and freeze them, then put this into the smoker. What do you think?

Kummok · September 19, 2005, 06:31:26 PM

Welcome to the Bradley World of kicked back smokin' Mikey!

I don't do cold smoking, (yet!), so I'm not the one to be giving advice on it. But I've purchased the minimum hardware necessary to "daisy chain" my two Bradleys for cold smoking. The lower one, of course, will pump out the smoke, sith ice in the cabinet, venting the cooled smoke through the top, via a removable metalized dryer hose into the upper Bradley smoke generator hole.

Lot's of other Forum suggestions on ways to cold smoke, but I'm blessed with two Bradleys, so why not link them. Again, I can't speak from experience on temp control using this method but it "thinks out" feasible.[:)] Just finishing a garage/museum project and the Bradley install was a component of the plans, so this winter should produce some reports on findings....plus some smoked Ptarmigan![:p][:p]

35 years of extinguishing smoking stuff and now I'm wondering WHY!
Kummok @ Homer, AK USA

Mikey · September 21, 2005, 08:25:52 PM

Here's another great recipe I got from a friend. Title: Pekka's Smoked Salmon
Categories: Fish & Seafood
Yield: Servings

2 c Sweet Soy Sauce
3/4 c Non-Iodized Salt
1 c Brown Sugar
1/2 c Water
1/2 t Onion Powder
1/2 t Garlic Powder
1/2 t Pepper
1/2 t Coriander Powder
1/2 t Tabasco Sauce
1/4 c Lemon Juice
1 ds Worcestershire Sauce
1 pk Alder Wood Chips

[Note: Pekka's Own]
Mix ingredients together except wood chips.

Brine salmon chunks for 8 hours or more, keeping refrigerated and
mixing often. I like to cut it into 1 inch strips without any skin but bigger chunks can be done.
Give chunks of fish a quick rinse in fresh water or
under top and pat dry. Allow to sit on racks for one hour or more to allow glaze to
develop. Place in smoker with bigger chunks on the
bottom rack. Smoke for up to 12 hours (depending on taste and size of
chunks) using Alder Wood Chips. Ketjap Manis Sweet soy sauce is
available in most Dutch Import shops, Vietnamese grocers and in BC,
Save-On carries it in their import sections. We use the ABC brand from
Save-On. It is much cheaper and just as good if not better then the
Conimex brand.

Enjoy.

Brine can be kept frozen and reused. you may need to add more salt.
Good brine will float an egg.

Mikey · September 24, 2005, 09:29:45 AM

Michael's smokey salmon

Alder bisquettes

Brine:

2 cups water
1/4 cup pickling salt
1/2 cup dark brown sugar
1/4 cup (real) maple syrup
1/3 cup western classics brand teriyaki sauce (Save on)
2 Tbs liquid honey
1 tsp lemon pepper
1/2 tsp ground coriander
2 tsp paprika
1 Tbs black pepper

1 large King salmon fillet

Cut salmon fillet into 1 inch strips, this will make it easy to vacuum pack and it will allow the smoke to penetrate from 4 sides rather than 2, more smoke flavour.

Assemble brine and mix thoroughly. Lay fish in the brine and make sure fish is completely submerged. Brine for 12 hours, remove from brine and rinse off with fresh water. Place fish onto paper towels
and dry thoroughly. Place on rack and wait for pellicle to form (shiny, sticky film that will help smoke stick) and smoke at low temp (under 90 degrees F) for 2 hours. Then quit smoking and
bring temp up to around 140 degrees F for a couple of hours, then to 170 degrees F until it reaches your desired texture.

Jefe-Weizen · October 15, 2005, 02:32:06 AM

Hey everyone,
I got my Bradley for my Birthday in September and have been addicted ever since.
I bought the Alaskan Salmon sugar maple brine mix from HiMtn and let my 3 lb fillet soak for 24 hours. The next day I rinsed it off and followed Kummok's method for letting it glaze. After pat drying it I applied some Sugar Maple Rub lightly to both sides of the now cut fillets.
When they were ready I smoked them with Maple for 5 1/2 hours at the temps Kummock's post recommended.

They were TO DIE FOR! Perfect in every way. No boogers at all...I used the foodsaver on the several pieces that were leftover....I'm doing more next week!

Thanks everyone for the great posts, you've taken a lot out of the learning curve.

Kummok · October 15, 2005, 04:23:46 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Jefe-Weizen
 .....the several pieces that were leftover....
<hr height="1" noshade id="quote"></blockquote id="quote">

You are TRULY blessed, JW...leftovers RARELY happen with ANYTHING that comes outta the Bradley![:p][;)][:D] Glad to hear things went well....the maple cure sounds delicious[:p] I suspect that you're gonna find that the vac sealed fish is going to taste even better than the fresh stuff right outta the smoker....at least that's what most of us around here have discovered.

Just got back in from a slow fishing day here.....only 3 Kings (one 26 #er), one Silver (Coho), several halibut and Ling cod......the ol Bradleys are fixing to get a real workout soon![:p][:p][:D]

35 years of extinguishing smoking stuff and now I'm wondering WHY!
Kummok @ Homer, AK USA

Chez Bubba · October 17, 2005, 02:30:29 AM

RC,

Your last post reminded me that I haven't told you in a long time that I really hate you!!!![;)][}:)][:D][:D][8D]

Come on Powerball![:)]

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

Kummok · October 24, 2005, 03:31:27 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Chez Bubba
 RC,

Your last post reminded me that I haven't told you in a long time that I really hate you!!!![;)][}:)][:D][:D][8D].....<hr height="1" noshade id="quote"></blockquote id="quote">

Come up here and say that to my face, Pilgrim (and bring your Oslos!)[;)][:D][:D]

A word of warning though, it's a bit slower than last Fall, but still producing 4-6 Kings per trip, in the 20-30# range. Getting kinda spoiled though.....if we only get four, we feel unsuccesful since we "expect" at least 6-8. Sheeeeesh [;)][}:)][:D][:D]

As usual though, we gave away all the halibut to visitors, thinking we could always go out and catch a bunch to get through winter. Now winter's here and the halibut bin in the freezer is pretty slim. Good thing we're getting the occasional collateral chicken, (<10 #), halibut while trolling![:0]

35 years of extinguishing smoking stuff and now I'm wondering WHY!
Kummok @ Homer, AK USA

KosherSmokin · December 24, 2005, 01:04:24 AM

Hey Kummok, with all those rave reviews I guess I have to try myself.
Just filleted 2 14lb Scottish salmons (yeah, farm raised but super-fresh) for my chanukah casino night on the 25th.
Gonna do 2 fillets with Kummok's and 2 fillets with Fuzzybear II.
My normal brine is 1 qt water: 1/2 c. salt = 120g salt/qt
Kummok's is 1 gal water: 1 c. salt + 1 qt. Soy = 84g salt/qt.
I usually brine for 2 hrs for light flavor, so with his brine at 12 hrs might be just a bit saltier, but I don't think that much.

Fuzzybear's also 120g salt/qt so I'll keep the brining down to 4 hrs max I think.

Next time I might do Fuzzybear II brine with Kummok's half-cold-smoke method. Sounds interesting... [:p]
I'll post pictures, wish me luck!
Sam

Kummok · December 27, 2005, 12:46:07 AM

So how'd they come out Sam[?] I like to hear about the mods to the original recipe....that's one of the many great benefits of this forum! I like your sodium reduction plans and am wondering how it turned out.

I just finished up the last of my 2003 "straggler discovery" batch yesterday, to rave reviews....go figger! Folks just LOVE smoked salmon...even the 2 year old stuff[;)] Gotta start another LARGE batch in another week or so...the reserve supply is nil. There's a few good folks that are still waiting for their promised samples.

35 years of extinguishing smoking stuff and now I'm wondering WHY!
Kummok @ Homer, AK USA