Bradley Smoked Wild Alaskan Salmon

shaka · August 11, 2009, 07:38:17 AM

Thanks for the replies I'll be making fresh for the next batch of Coho

JF7FSU · August 12, 2009, 06:02:43 PM

When making the Kummok Salmon does the first stage at 120 need to be using a cold smoke setup? I would think so. Also can I continue the cold smoke setup for the rest of the time? Also its not clear is the wood applied at all stages or just the beginning? Thanks!

Kummok · August 12, 2009, 06:14:58 PM

I've been making it for years w/o a cold smoker, but that's just me. I also smoke the entire period...usually 10-11 pucks...but again, that's just me......you're going to arrive at your own method that works best for your taste after a few batches.

JF7FSU · August 12, 2009, 07:25:43 PM

I live in Florida and its about 92-96 F right now. I was under the assumption that even at the lowest setting the temp would go over 120. I have the Auber PID and a cold smoke setup. Maybe I could cold smoke stage one, and then reattach the generator for stage 2 & 3? Or with the PID maybe I could use the cold smoke setup and it would be ok. I guess i'm not sure about the 120 first stage here in Florida. Between the smoke generator and cabinet element I think I wont be able to keep it at a low 120? Any suggestions or am I just totally wrong? Thanks!

Jeff

Mr Walleye · August 12, 2009, 08:20:07 PM

Jeff

There is no reason you can't use your cold smoke setup for the entire process in conjunction with your PID, especially with your high ambient temps. I have my Bradley setup in a permanent cold smoke setup that I built into my garage so I run mine this way all the time.

Mike

Kummok · August 12, 2009, 11:31:34 PM

I think I'm spoiled here, Jeff....all of my smoking takes place in the 50°s or below. Great for smoking but sucks for water skiing! ;)

JF7FSU · August 13, 2009, 05:49:05 PM

Funny, most people try to escape the cold and come to Florida, I need a vacation from the heat! Kummok, I am jealous.

Anyway, I decided I will go with the cold smoke setup and try my first Kummok Salmon. I bought two wild sockeye filets (about 3lbs) and will give it a shot.

Kummok · August 13, 2009, 06:08:24 PM

Smoke on, Jeff! Looking forward to your results report!!

JF7FSU · August 14, 2009, 12:54:37 PM

OK here is stage 1 "The drying" I sprinkled a little parsley and cayenne on top. Hopefully the pellicle will form in a few hours with the help of a fan. I will smoke later tonight.

JF7FSU · August 14, 2009, 06:52:25 PM

OK, I wasn't real happy with my batch of Salmon. I thought it was too salty and overcooked. I may have cooked too long for the size but I'm not sure. I did have some boogers but not a whole lot. I think it came out more like jerky than Kummok Salmon. A few notes I took maybe you guys can suggest some stuff for improvement.

I brined in soy sauce not teriyaki.
I did not rinse after the brine.
I used costco filets and maybe they were too small for the amount of cooking time i did.
I cut up two filets and they were like 1.5 lbs each. I am wondering if I should have cut the cook times in half I used 1.3 @120, 2.3 @132 and .5 at 175.

My thinking is rinse after brine, and cut time down. Since I am in FL I can't catch my own salmon and gotta get it at the store.

Kummok · August 14, 2009, 10:34:22 PM

Based upon your report, I'd try:

1. All teriyaki - no soy
2. Rinsing never seems to be an issue with me (I don't) but it can't hurt.
3. Fish size looks okay to me...mine is even smaller.
4. Try 120° for 2 hrs, 1 hour @ 140°, and .5 hour @ 165°

(Did you use ice in the brine?)

Most importantly, if you have a vac sealer, vac seal what's left and freeze for a day or two then try taste test again....I always find that it mellows when vac sealed and frozen. If you don't have a vac sealer, just stuff it in a Ziplock bag, suck the air out before zipping closed...actually works fairly well for short term freezing.

I also had a pretty good/moist batch when I mistakenly let my wife help and she accidently doubled the brown sugar in the brine!!

Tenpoint5 · August 15, 2009, 06:17:22 AM

I had the same thought when I tried my first pieces of Salmon done this way that it was too salty. After a couple of days in a vac seal things mellowed out and Everything is great.

JF7FSU · August 15, 2009, 08:25:37 AM

Quote from: Kummok on August 14, 2009, 10:34:22 PM
Based upon your report, I'd try:

1. All teriyaki - no soy
2. Rinsing never seems to be an issue with me (I don't) but it can't hurt.
3. Fish size looks okay to me...mine is even smaller.
4. Try 120° for 2 hrs, 1 hour @ 140°, and .5 hour @ 165°

(Did you use ice in the brine?)

Most importantly, if you have a vac sealer, vac seal what's left and freeze for a day or two then try taste test again....I always find that it mellows when vac sealed and frozen. If you don't have a vac sealer, just stuff it in a Ziplock bag, suck the air out before zipping closed...actually works fairly well for short term freezing.

I also had a pretty good/moist batch when I mistakenly let my wife help and she accidently doubled the brown sugar in the brine!!

Thanks for the response Kummok.

I brined it in the fridge after pre chilling the brine. I did cut the recipe by 1/4 for everything since I had a small batch (?). I sealed a small portion for the freezer, and the rest is in the fridge. I will throw the rest in the freezer right now and see what happens.

mcalpin1 · August 30, 2009, 10:33:02 AM

I was wondering what type of smoker you had, but after futher review, you've doubled the racks for a 4 rack smoker. My 4 rack smoker broke and I was able to keep the racks. I now have a six rack digital smoker. BTY, I used your recipe on Pinks and it worked fine without an heating element.

Off to buy some salmon... Pinks $0.10 lb, Coho $0.75 lb, Kings $1.55 I can get is cheaper if I do some work.. :)

This is what the buyer is paying the local tribes for gill net fish.

Mr Walleye · August 30, 2009, 11:13:24 AM

Wow! :o :o :o

Man... is that cheap mcalpin1!

I could only wish that I could get that kinda price here! ;)

Mike