A Few Question's on Kummok's Salmon

[Carter]

OK, so I'm giving Kummok's salmon a shot this weekend.

I bought a pound and a half of Sockeye Salmon last night, cut it into 5 pieces, brined it,and this morning after a 12 hour soak, put the pieces on the drying rack to air dry in the refrigerator.

Here are my questions:

1.  I had planned to let it air dry until tomorrow (Sunday - about 24 hours) since that's how I read Step 4 of the recipe.  I've re-read it and it sounds like that's for winter.  Will 24 hours be too long or will the salmon be fine?

2.  I'm new to smoking salmon and I've never had hot smoked salmon.  My wife and I were thinking of having some tomorrow night and then saving the rest for other meals.  Does anybody have some recommendations for what to eat the salmon with (plus some sides).  Should it be an appetizer or a main course.  I feel like a real amateur asking this question, but any ideas would be great.

3. My third question is on storage.  Sounds like freezing is the way to go from the recipe.  I don't have a vacuum sealer yet, so should I wrap it in plastic wrap (I'm assuming not foil)?  How long will this keep before it gets freezer burned?

Thanks in advance and I've been taking pictures all the way along so I'll post them once I'm done.

I did a 1 pound Beef tenderloin last night with a Garlic Paste smoked with 2 parts Maple, 1 Part Cherry.  I'll post pictures of that too.  It was unbelievable.

Can't get enough of this site.  I read posts every day while I'm eating lunch.

Carter

[Lefty_Smoker]

Hi Carter,

I've done many batches of Kummock's salmon, and it is truly awesome. 

I've never dried my salmon in the refrigerator as I've heard it isn't the best place to dry your salmon in order to get a good pellicle.  Fridges tend to keep things moist, rather than dry.  It will take quite a bit longer I believe to dry in the fridge than in some other cool dry place.  During the winter, I use my garage, during the summer, I use the basement.  I just use a fan to blow over the salmon pieces and it shouldn't take much more than 4-6 hours for a nice pellicle to form in a dryer environment.

We usually don't eat the hot smoked salmon as a meal, but rather snack on it when we feel the need.  But for meals, you could try flaking some smoked salmon over a salad, or perhaps some pasta.  There have also been some tasty smoked salmon spread recipes posted on the forums that would go great with crackers as a appetizer or snack. 

I've come to really like the sweet/candied hot smoked salmon, and have begun to use a honey/maple syrup/brown sugar glaze that I mop the salmon with several times throughout the smoke.  Good stuff!

PS, I did a couple pounds of wild sockeye last week, and it turned out great.  Love the rich red color of sockeye, makes for a great looking end-product.

Can't wait to see your pics.   

[Carter]

Thanks for the tips.  I'm not sure what to do about the fridge now.  I think I'll just leave it as is and see how it goes.

I just found this recipe so I think we'll try it tomorrow night:

NORTH PACIFIC PASTA PRIMAVERA
Printed from COOKS.COM

--------------------------------------------------------------------------------


1 1/2 c. sliced mushrooms
2 tbsp. chopped onion
2 tbsp. diet butter
1 tbsp. flour
1/8 tsp. each dried basil, oregano and thyme
1/2 c. low fat milk
12 oz. salmon cooked and flaked (smoked preferred)
1 sm. zucchini, sliced thin
1 carrot, peel and shred
1/2 c. frozen peas, thawed
1/2 c. diced tomato
2 tbsp. minced parsley
2 tbsp. white wine (optional)
8 oz. spinach fettuccine or spaghetti cooked al dente
Salt and pepper to taste
Lime or lemon wedges for garnish

Saute mushrooms and onion in butter. Add flour and herbs, cook, stirring for one minute. Gradually add milk, continue stirring, cook until thickened.
Add salmon, squash, carrots, peas, tomato, parsley and wine. Heat thoroughly. Toss hot drained pasta with vegetable mixture and season to taste with salt and pepper. Garnish with lime.

I'll let people know how it goes.

Carter

[kiyotei]

I think drying in the fridg is fine.  If you have ever left a plate of veggies uncovered in the fridg you'll know how dryed out they get.  I eat hot smoked salmon as a main dish.  Its no different than say grilling it.  I don't mix it in with anything because I find the flavor so amazing I want to savor every bite and not hide the flavor with a sauce.  Definitely don't wrap it in foil.  You must seal it in plastic with as much air removed as possible.  I've read fish fat does go rancid in the freezer after a few months but I can't imagine the fish lasting that long.  It tastes so good its hard not to eat it all.  I almost did salmon this weekend but got to the store too late last night, so its a brisket day.  I don't like to brine my fish for more than a few hours when hot smoking.  I don't like a strong salt taste.

[Carter]

Excellent.  Thanks Kiyotei.  I'm pretty pumped to see how this is going to turn out.

Do you seal it while it is still warm, or do you let it cool first?

[Lefty_Smoker]

I don't like to brine my fish for more than a few hours when hot smoking.  I don't like a strong salt taste.

Yeah me neither, but with Kummock's recipe, thats never been a problem.  I usually brine my salmon overnight (with Kummock's recipe), usually around 10-12 hours or so and the finished product has never been salty, let alone too salty.  Like I said earlier, I like my hot smoked salmon sweet with some heat.  Kummock's recipe delivers that perfectly.  I personally like a bit more heat than the original recipe calls for, so I add a bit extra cayenne.  Sometimes I sprinkle a bit more on just before it goes in the smoker.

I don't even bother to rinse or wipe the salmon after removing it from the brine.  I just fish the pcs out of my brining bucket and spread them on the racks to dry.  They never come out too salty.

[kiyotei]

I don't know technically what is best, but I seal mine hot out of the smoker, or at least warm.  It depends if I can resisting eating before taking the time to pack it up and put it in the freezer.  In theory I think the fast cool down in the freezer helps lock in moisture where as letting it sit out in the open to cool allows the fish to loose moisture, at least that's what I tell myself.

[Habanero Smoker]

I just did some hot smoked salmon using Kummok's recipe. The only thing I change is that I cut the strips about 2" thick. Air drying in the refrigerator works fine.

I found a nice recipe for hot smoked salmon salad, after I tweak it a bit, I will post it. Also you need to try "Kummok's Fish Egg Omelet". Just add 1 tablespoon of finely crumbled smoked salmon per egg. Whip together and use this as is, or for the base of your favorite omelet. The flavors of the eggs and salmon meld perfectly together.

[Kummok]

Besides making me hungry, y'all are validating the versatility of salmon. I've shared in other threads, my experience with abusing salmon and it is ALWAYS forgiving. Even when I've smoked it too long/too hot, I just shook it up in a ZipLock bag w/ Chef Paul's 'Blackened Redfish Magic', and called it smoked blackened salmon and it was devoured with zeal! ;D)

As far as "when to vac-seal?" and "how long to freeze".....I now let it cool down for 15-20 minutes, put it in the freezer in a big bowl or gallon sized ZipLock, then separate it out into the vac-seal bags in the portion size I want, vac-seal and freeze. Processed and packaged that way, I have eaten it as long as 1-2 years later and can't honestly tell the difference from "just frozen". Not vac-sealing is greatly increasing your "freezer burn risk profile".

Kiyotei said a mouthful when he said, "It depends if I can resisting eating before taking the time to pack it up and put it in the freezer."! But large batches are more than we can eat at one setting, (I do three Bradleys full at a time), so I've been forced to evolve practical methods of storage and the above has proven itself for us over the years. Kiyotei, you sound like even more of a salmon cruncher than me if you can eat a slab of smoked salmon for dinner....my personal best is about 2-3 steaks, grilled! ;) ;D

[Carter]

This is a test.

Racoon in the back yard.

[Carter]

That seems a little small.  How about this one?

Shasta daisy from our Garden

[Carter]

Now we're in Business.

Wow!!  Kummok, that Salmon is out of this world.  My wife said it's the best thing I've done in the Smoker yet.  Unbelievable.  Thanks for the recipe and the tips.

Carter

Now.....Here are the pictures, from the start of the process to the finish (since this is my first posting, these could be in reverse order, but you'll get the idea.

[Gizmo]

If for some reason you do have some left over and want to try something different, I used a recipe a relative had for crab dip and tried it with the salmon.  Was great.

8 oz. cream cheese (soften)
1/2 cup sour cream
1 package of Knorr vegetable soup mix
12 oz bottle of Heinz Seafood 0tail sauce (our you can make your own).
Salmon (or crab or ....)

Mix cream cheese and sour cream together to soften the cream cheese.  Mix in the vegetable soup mix.  Spread this over a medium size plate.  Spread the 0tail sauce over the top.  Crumble Salmon over the the top of the 0tail sauce.  Cover with plastic wrap and refrigerate for an hour or so to allow the flavors to mix (if you can wait).  Serve with a variety of crackers (I prefer Wheat Thins, and Ritz).   For a super salmon variation, you can crumble and chop fine more salmon and mix it in with the cream cheese mixture.  Kind of makes a pate'.

The combination sounds a little strange but once you try it (or your guests) the plate will disappear fast. 

[Habanero Smoker]

Nice pictures. Sometimes it is best to start at the end to catch people's attention. ;D

The first picture you posted as a test, was a thumbnail picture. You have to click on it, and another window will pop up displaying a larger picture.

[Kummok]

GREAT looking salmon, Carter!! For a first attempt, you get a silver buckle for going the full 8 seconds!! That's every bit as presentable as some of the salmon I've seen my well seasoned Alaskan friends here prepare....you've got a great future ahead, (with LOTS of friends hanging around for samples!) ;)