Hunting Washington Forum
Washington State Hunting Forum and Northwest Resource Site
Please
login
or
register
.
1 Hour
1 Day
1 Week
1 Month
Forever
Login with username, password and session length
News:
Free:
Contests & Raffles
.
Home
Help
Calendar
Advertise
Login
Register
Hunting Washington Forum
»
Community
»
Butchering, Cooking, Recipes
»
smoked salmon
Advertisement
Advertise Here
« previous
next »
Print
Pages: [
1
]
Go Down
Author
Topic: smoked salmon (Read 4027 times)
jnevs23
Trade Count:
(
0
)
Longhunter
Join Date: Oct 2009
Posts: 586
Location: Spokane
smoked salmon
«
on:
November 27, 2012, 05:00:31 PM »
how do you smoke salmon and get the nice mahogany color without the ugly yellow fat deposits on top of fillets
Logged
Advertise Here
Huntbear
I am a BAD Kitteh
Washington For Wildlife
Trade Count:
(
0
)
Old Salt
Join Date: Nov 2007
Posts: 9616
Location: Wandering Lost East of the Mountains
Y.A.R. Jester aka Smart Ass
Re: smoked salmon
«
Reply #1 on:
November 27, 2012, 05:04:28 PM »
not sure what you are doing, but I have never had the "ugly yellow fat deposits" I always get nice clean pieces of smoked salmon.
Logged
By my honorable conduct as a hunter let me give a good example and teach new hunters principles of honor, so that each new generation can show respect for their god, other hunters and the animals, and enjoy the dignity of the hunt.
Calling an illegal alien an 'undocumented immigrant' is like calling a drug dealer an 'unlicensed pharmacist'.
lucky33
"Its not points and inches, its the experience"
Trade Count:
(
0
)
Scout
Join Date: Oct 2012
Posts: 363
Location: Medical Lake WA
For the thrill of the chase
Re: smoked salmon
«
Reply #2 on:
November 27, 2012, 05:25:37 PM »
Try tilting the slabs at an angle so the fat runs off during smoking, and run a bit higher temperature. Ive done some larger trout that were the same way, but i found that the fat helps to get the perfect moisture and firmness of the finished product.
Just keep experimenting with it
Logged
''There is no higher praise for a salmonid than to say it is a char.''
"Im glad I will not be young in a future without wilderness.'' Aldo Leupold
''No prize is greater than the effort taken to achieve it'' Aldo Leupold
206
Non-Hunting Topics
Trade Count:
(
0
)
Longhunter
Join Date: Jun 2012
Posts: 619
Location: 206
Re: smoked salmon
«
Reply #3 on:
November 27, 2012, 05:26:57 PM »
The color comes from the brown sugar in the cure, the smoke, and pulled when "perfect". I like darker/crispier which comes from leaving it in the smoker longer.
They say the yellow stuff comes from not letting it sit out at room temp for a period of time before loading in the smoker, but in my experience I found it happens when the smoker is too hot at the beginning.
Here's what I have used the past few years and will continue.
http://www.theoutdoorline.com/blog/2009/06/22/Smoking-Salmon-Simplified
!!!
I only use the salt, sugar and water from that recipe and cut it down by 3/4 for my batches.
He changed the resting time, last winter or so, and now amped up the hours to 18 to 24. I did this once and it turned out about the same as resting it 4 hours.
Logged
206
Non-Hunting Topics
Trade Count:
(
0
)
Longhunter
Join Date: Jun 2012
Posts: 619
Location: 206
Re: smoked salmon
«
Reply #4 on:
November 27, 2012, 05:31:34 PM »
cutting salmon like in the link is also important for the home smoker. I've done bigger slabs, and that yellow stuff can't evaporate out the side and top so it boils up. That may be your issue.
Logged
jnevs23
Trade Count:
(
0
)
Longhunter
Join Date: Oct 2009
Posts: 586
Location: Spokane
Re: smoked salmon
«
Reply #5 on:
November 27, 2012, 05:41:38 PM »
thanks for the info, ithink my problem might be that i let it air dry in the fridge because i had to do it while i was at work
Logged
WDFW Hates ME!!!
Trade Count:
(
0
)
Sourdough
Join Date: Apr 2007
Posts: 1932
Location: SW Washington
Re: smoked salmon
«
Reply #6 on:
November 27, 2012, 06:02:48 PM »
When you cook your salmon instead of smoke it... That is where the yellow fat comes from, trying to smoke it on to high of a temp.
Logged
*censored* happens when you party naked!!!
IBEW Local 125
Kc_Kracker
Sauceman
Washington For Wildlife
Trade Count:
(
+2
)
Frontiersman
Join Date: Aug 2012
Posts: 4125
Location: olympia
Re: smoked salmon
«
Reply #7 on:
November 27, 2012, 06:22:49 PM »
fat deposits, what WDFW said, too high a temp, they happen, and they are tasty dont be shy
«
Last Edit: November 27, 2012, 06:38:31 PM by Kc_Kracker
»
Logged
Kioti
Trade Count:
(
0
)
Scout
Join Date: Aug 2010
Posts: 359
Location: Whatcom County
OMG
Re: smoked salmon
«
Reply #8 on:
November 28, 2012, 06:30:14 AM »
Good site 206....lots of good stuff there.....
I may have to put a salmon in the smoker soon.
Today its smoked chicken.
Logged
If you love something you will set it free, if it don't come home, hunt it down and kill it.
jnevs23
Trade Count:
(
0
)
Longhunter
Join Date: Oct 2009
Posts: 586
Location: Spokane
Re: smoked salmon
«
Reply #9 on:
November 30, 2012, 08:48:33 PM »
Ok this is kind of weird. This post is under my name but I did not post. I've never smoked salmon before ad don't even own a smoker. Unless the date is wrong and I posted this years ago and totally forgot, all previous posts by me on this thread aren't from me.
Logged
Kc_Kracker
Sauceman
Washington For Wildlife
Trade Count:
(
+2
)
Frontiersman
Join Date: Aug 2012
Posts: 4125
Location: olympia
Re: smoked salmon
«
Reply #10 on:
November 30, 2012, 09:18:06 PM »
you have split personalities?
Logged
jnevs23
Trade Count:
(
0
)
Longhunter
Join Date: Oct 2009
Posts: 586
Location: Spokane
Re: smoked salmon
«
Reply #11 on:
November 30, 2012, 09:23:04 PM »
Just figured out my account is logged in on my dads computer. Cracked the case
Logged
Kc_Kracker
Sauceman
Washington For Wildlife
Trade Count:
(
+2
)
Frontiersman
Join Date: Aug 2012
Posts: 4125
Location: olympia
Re: smoked salmon
«
Reply #12 on:
November 30, 2012, 09:24:39 PM »
well tell pops to make a account and say hi
Logged
jnevs23
Trade Count:
(
0
)
Longhunter
Join Date: Oct 2009
Posts: 586
Location: Spokane
Re: smoked salmon
«
Reply #13 on:
November 30, 2012, 09:26:35 PM »
He has one, getting lazy in his old age
Logged
Advertise Here
Print
Pages: [
1
]
Go Up
« previous
next »
Hunting Washington Forum
»
Community
»
Butchering, Cooking, Recipes
»
smoked salmon
Advertisement
Advertise Here
Quick Links
Front Page
Donate To Forum
Advertise on H-W
Recent Posts
Articles
Forum Rules
Recent Topics
11th Annual 'Pull For Scouting' Clay Crushing Classic
by
high_hunter
[
Today
at 12:27:18 AM]
AKC lab puppies! Born 06/10/2025 follow as they grow!!!
by
high_hunter
[
Today
at 12:21:33 AM]
Ritzville Rifle Buck - GMU 284
by
high_hunter
[
Yesterday
at 11:49:16 PM]
Antlerless Moose more than once?
by
shootem
[
Yesterday
at 11:25:51 PM]
Nooksack Muzzleloader Bull Tag
by
high_hunter
[
Yesterday
at 10:42:24 PM]
2025 Draw Results
by
kramman
[
Yesterday
at 10:27:20 PM]
My wife drew quality deer DESERT rifle 10/18-10/26!!!!!
by
high_hunter
[
Yesterday
at 10:17:15 PM]
Palouse buck deer
by
blumtnelkndeer
[
Yesterday
at 10:14:00 PM]
Drew Quality
by
Jimmer
[
Yesterday
at 09:34:00 PM]
Nevada guide draw Mule Deer
by
Beastmonger1987
[
Yesterday
at 09:33:34 PM]
Quality Swakane
by
Rainier10
[
Yesterday
at 09:09:17 PM]
Son drawn - Silver Dollar Youth Any Elk - Help?
by
VickGar
[
Yesterday
at 09:06:22 PM]
Observatory quality bull rifle
by
buglebuster
[
Yesterday
at 09:00:02 PM]
Anterless 1334 muzzle loader
by
Bdawg
[
Yesterday
at 08:46:31 PM]
A little Martini Cadet varmint rifle I have been working on
by
JDHasty
[
Yesterday
at 08:43:33 PM]
Pogue Quality
by
geauxtigers
[
Yesterday
at 08:38:35 PM]
Bow mount trolling motors
by
Happy Gilmore
[
Yesterday
at 08:06:18 PM]
2025 OILS!
by
HUNTNORTHWEST
[
Yesterday
at 07:46:27 PM]
A question for any FFL holders on here
by
Knocker of rocks
[
Yesterday
at 07:34:49 PM]
Last year putting in…
by
MADMAX
[
Yesterday
at 07:25:41 PM]
SimplePortal 2.3.7 © 2008-2025, SimplePortal