Salmon gift

[FLBentRider]

I recieved a "care package" from a customer of mine in the form of a box of FRESH WILD PACIFIC SALMON!!!

I will be doing my first batch of Kummok's Salmon.

The box weighed nine pounds. Inside was a cooler packed with ice packs and what appears to be a whole deboned Salmon. I did not weigh it yet. I was planning on using a plastic bus pan to brine it in the refrigerator.

Any tips other than the ones already documented here?

Consistent size pieces, etc ?

[aces-n-eights]

Congrats on getting a very thoughtful gift!  After several batches of Kummock's recipe, i think you're right - cut the pieces so they are consistent and will cook evenly.  I like to cut mine into what i call "two-bite" size.  Pick up one piece and you'll get two nice bites from it  ;D  Also a little trick i learned is to turn the pieces over once while in the pellicle forming stage.  I think this makes a more even coating and it seems the fish comes off the rack a bit easier.

Enjoy FL!

[Kummok]

I always wonder exactly which species it is when I see "Wild Pacific Salmon"????   ???  I can usually tell by just looking at it but not always. At any rate, I know that it will make a very tasty product for you when smoked, whether it's pink, silver, chum, King, or red!!

I'm with A&8s on the sizes for reasons upon which I've pontificated in other fish threads. I like the "snack" size and squaw candy type finish to this size. Thicker cuts will produce the more typical flaky smoked salmon that many love. I also do not rinse after brining...seems to leave a better coating for my own taste....course, I use a little more brown sugar than the basic recipe calls out. Here's a pic that will illustrate the size of my cuts...1st pic is just prior to brining. 2nd pic is after pellicle stage and before smoking. 3rd pic is coming out of the smoker (and I believe the Sourdough looking feller in the background is A&8s!) .....

[FLBentRider]

Skin on or off ?

It is from Pikes seafood. There was no paperwork indicating the origin or species.

[aces-n-eights]

I don't know if i'm much of a Sourdough, but thanks, Kummock, for posting up a pic of me sampling some great smoked salmon!  And no you don't have to have a gray beard to be a salmon smoker in Alaska!

FL, i take the skin off mine prior to smoking.

[FLBentRider]

Thanks!

I don't have all the ingredients on hand so the brine will start tomorrow night, I think.

[Kummok]

Ditto w/ A&8s, FLBR ..... Everything that I don't want to eat (skin, bones, etc) comes off before brining.

[pensrock]

I like it best skin off.
I also do the thinner, tail sections, on a seperate rack and put it on top. That way when its done you can take the whole rack out instead of selecting pieces off each rack.

[FLBentRider]

I took it out of the brine this morning. I noticed that the flesh was much firmer than when I put it in.

It is drying in the refrigerator now.

[FLBentRider]

Some Pics:

Can anyone identify what kind of Salmon this is?


There were alot of those "pin bones"


Into the brine, the cutting board fit perfectly to hold down the salmon


Ready to dry

[Kummok]

Hard to tell w/o the head but sure looks like a King (Chinook) to me. The size and abundance of belly fat makes me think that it was a feeder King. From the looks of your processing, you're gonna have LOTS of friends, FLBR !!

P.S.
When do you add the peanut butter?!?!?!   ;)

[FLBentRider]

Got Pellicle ?



The smoke is rolling. I'm using 2 hours of Alder.

[West Coast Kansan]

Now that is very very pretty..........  ;D

[FLBentRider]

I just took it out of the smoker and sampled it.

WOW

This salmon is uber deliciouso!

I gave my teenagers a sample. Bad idea.

It dragged my 17YO away from an online computer game with "I gotta go"

;D ;D ;D ;D ;D ;D ;D ;D

Pictures in the AM.

[FLBentRider]

Finished pics: