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Author Topic: Smoked Salmon  (Read 1891 times)

Online CP

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Smoked Salmon
« on: July 20, 2017, 06:37:19 AM »
First batch of the season, turned out great!


Offline Jason

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Re: Smoked Salmon
« Reply #1 on: July 20, 2017, 06:50:13 AM »
Looks Yummy!! :tup:

Online trophyhunt

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Re: Smoked Salmon
« Reply #2 on: July 20, 2017, 07:06:06 AM »
Oh my!!! has to be my favorite snack, my mouth is watering.
“In common with”..... not so much!!

Offline Okanagan

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Re: Smoked Salmon
« Reply #3 on: July 20, 2017, 07:17:26 AM »
WTG!  Love that stuff.

I smoked three good sized rainbow trout last week, about 2 1/2 lbs. each.  Best smoked fish I've done yet, in three summers of smoking.  I keep experimenting with recipes and finally am getting the salt level down.  The trout were FABULOUS, firm red meat on hefty fat fish, more of a subtle flavor than the salmon I've done thus far. 

Keep at it!

Online CP

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Re: Smoked Salmon
« Reply #4 on: July 20, 2017, 07:38:17 AM »
WTG!  Love that stuff.

I smoked three good sized rainbow trout last week, about 2 1/2 lbs. each.  Best smoked fish I've done yet, in three summers of smoking.  I keep experimenting with recipes and finally am getting the salt level down.  The trout were FABULOUS, firm red meat on hefty fat fish, more of a subtle flavor than the salmon I've done thus far. 

Keep at it!

Sounds good!  I'll have to try smoking some trout, if I can catch some that is.


Offline branches

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Re: Smoked Salmon
« Reply #5 on: July 20, 2017, 05:56:29 PM »
What wood did you use? Was it Alder? What was your time in the smoker? That fish looks great!!!

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Re: Smoked Salmon
« Reply #6 on: July 20, 2017, 07:29:14 PM »
This batch was hickory and it was only in the smoker for about 4 hours.  That was much quicker than normal but it is warm and dry out.  Basic brown sugar, salt and spices dry brine.


 


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