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Smoked Salmon


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#1 Grey Boy

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Posted 10 June 2007 - 05:22 PM

1)First step, 2lb salmon filet in brine of water, brown sugar, and sea salt.

2)Wrap and let sit in fridge for 2-3 hours.

3) Drain off brine and set in fridge for 12+ hours to form pellicle over the flesh.

More to come, I need to clean up now.

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#2 Pan Buh

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Posted 10 June 2007 - 09:41 PM

You prefer brining to a dry rub? And the refrigerator doesn't seem like the most efficient place to dry for pellicle formation. But, hey, it's your fish.

Just as points for discussion.

I'm waiting to see what you have for a smoker.



Oh, and I like the way you think. ;)

#3 Absomphe

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Posted 11 June 2007 - 04:38 AM

I vote for alder. :thumbup:

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#4 Grey Boy

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Posted 11 June 2007 - 05:31 AM

It forms a decent pellicle in the fridge, besides I can't leave it out or one of the cats will feast on it.

For this way of smoking it I like the brining method.
Since I live in the city and can only grill on a small porch I use a Weber charcoal grill, I put the coals and wood chips off to one side with the salmon on the other side with a pan of water under it to keep it moist,
about 1 to 1.5 hours gives it a nice smoking skin and a moist pink center. I would like to get a real smoker one day.
More pictures late tonight, sunstroke set in last night and I went to bed early, plus I have to work the 2nd job tonight.
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#5 Bushman

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Posted 15 January 2012 - 06:18 AM

I love my smoke salmon and as a retired teacher and commercial fisherman in Alaska during the summers I have had a lot of fish to smoke. Here is my secret to making a great smoked salmon (of course I do not like it really dry).

I use a Smoker Chief (electric)

1. The first thing I do that nobody else does is I not only debone including the pin bones but I also completely skin the fish.


2. Next I put in a brine solution of rock salt, brown sugar, and water over night.

3. Next morning I take the fish out rinse it thoroughly and then put on the racks without power and use a fan to dry the moisture so that the fish does not flake during smoking.

4. Since I skinned the fish I need to protect it during smoking so I use aluminum foil as a skin while smoking. I use a liberal amount of Johnny's Seafood seasoning on the fish. I change the chips every 1-1/2 hours and after 5-6 hours I take the fish out and flip them over on the aluminum foil and add another dose of Johnny's Seafood Seasoning. Then return to the smoker and continue smoking.

My belief is that you retain some of the moisture in the fish doing it this way. It tastes great right out of the smoker but it actually improves once it is frozen and thawed which doesn't make a lot of sense to me. When freezing since it is so moist I usually put it on trays and set in the freezer for several hours before vacuum bagging otherwise the oils from the fish will soak out and prevent getting a good seal on the bag.

#6 Père Ubu

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Posted 15 January 2012 - 07:00 PM

Mmmmm. Salmon. It reminds me of the magical mystery tour I took in august of 1990. I'll pass along the recepie to my bro who left AK long ago, but it never left him.

#7 Absomphe

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Posted 16 January 2012 - 08:46 AM

[quote name='Bushman' date='Jan 15 2012, 06:18 AM' post='262450']
I love my smoke salmon...

Ditto, and living in the PNW is no hardship, in that regard, even if none of it quite tastes like the Nova Scotia I used to peddle in Waldbaum's. :laugh:

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#8 mgs

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Posted 16 January 2012 - 11:10 AM

....

More to come, I need to clean up now.


Thanks for this subject !

Your pics do not show in my screen, I only see some black stuff.

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#9 Ambear

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Posted 16 January 2012 - 03:23 PM

Probably because the thread is 5 years old. :tongue:
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#10 mgs

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Posted 16 January 2012 - 03:27 PM

never mind.... :wave2:


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