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Looks like too much work. I like my way better, lol. Cut down through the neck untill you hit bone, turn knife, cut out to tail... Sweet and simple. Never had a problem with cooking or eating them while the bones/ribs were on/in. They peel right off when they're cooked.
Quote from: Smossy on August 07, 2013, 05:46:49 PMLooks like too much work. I like my way better, lol. Cut down through the neck untill you hit bone, turn knife, cut out to tail... Sweet and simple. Never had a problem with cooking or eating them while the bones/ribs were on/in. They peel right off when they're cooked. The problem with this method is a fair amount of meat is often left behind in the triangle between the spine ant the top and bottom of the fish, especially on a bigger fish like a king. It is fast though.My way leaves a really nice belly for smoking later (I have a ziploc in the freezer I add to through the season) as well and I don't have to trim the fins off the filet at the end and it leaves one nice big piece for crab bait instead of bits. As far as the Y bones, I figure anyone eating my salmon can pick their own. Maybe I should make a video.
You should, Id like to see.
Quote from: Thefisherman83 on August 07, 2013, 02:26:39 PMQuote from: Smossy on August 07, 2013, 01:27:09 PMQuote from: Thefisherman83 on August 07, 2013, 12:58:53 PMWet Brine as follows: 3 cups white wine 6 cups apple juice 1˝ cup dark brown sugar ˝ cup white sugar 5 garlic cloves Minced 5 Habanero peppers Minced 3 dark green Jalapeno Minced2 tbsp. ground black pepper 1/2 cup Johnny's seafood Seasoning ˝ tsp. Cayenne pepper (powder) ⅛ tsp. smoked paprika 1 cup non iodized saltSounds like a good one! How hot do they actually come out though?Not nearly as hot as it sounds. You get a little kick, but nothing too extreme. My 6yo niece loves it and she is a big sissy. Gonna give it a try, thanks for posting that. :tup;
Quote from: Smossy on August 07, 2013, 01:27:09 PMQuote from: Thefisherman83 on August 07, 2013, 12:58:53 PMWet Brine as follows: 3 cups white wine 6 cups apple juice 1˝ cup dark brown sugar ˝ cup white sugar 5 garlic cloves Minced 5 Habanero peppers Minced 3 dark green Jalapeno Minced2 tbsp. ground black pepper 1/2 cup Johnny's seafood Seasoning ˝ tsp. Cayenne pepper (powder) ⅛ tsp. smoked paprika 1 cup non iodized saltSounds like a good one! How hot do they actually come out though?Not nearly as hot as it sounds. You get a little kick, but nothing too extreme. My 6yo niece loves it and she is a big sissy.
Quote from: Thefisherman83 on August 07, 2013, 12:58:53 PMWet Brine as follows: 3 cups white wine 6 cups apple juice 1˝ cup dark brown sugar ˝ cup white sugar 5 garlic cloves Minced 5 Habanero peppers Minced 3 dark green Jalapeno Minced2 tbsp. ground black pepper 1/2 cup Johnny's seafood Seasoning ˝ tsp. Cayenne pepper (powder) ⅛ tsp. smoked paprika 1 cup non iodized saltSounds like a good one! How hot do they actually come out though?
Wet Brine as follows: 3 cups white wine 6 cups apple juice 1˝ cup dark brown sugar ˝ cup white sugar 5 garlic cloves Minced 5 Habanero peppers Minced 3 dark green Jalapeno Minced2 tbsp. ground black pepper 1/2 cup Johnny's seafood Seasoning ˝ tsp. Cayenne pepper (powder) ⅛ tsp. smoked paprika 1 cup non iodized salt
I used to always brine my salmon but it is a waste of time ..not saying it does not taste good but if you are planning on eating it quickly I would just dry brine it ...here is a quick way to do it ...just fillet it out ... lay the fillets on the counter and generously salt them down ...let the salt dissolve into the fish for an hour or two ...the fish will start to dry out from the air ..this is a good thing ...smokes quicker now you can season it with whatever you like , salt pepper garlic salt johnny seasoning and parsley flakes ...place in the smoker for about 5 to 6 hours then in your microwave melt down 1/4 stick of butter and add some honey ....stir it up and then brush on the fish a couple different times while the fish is coming to the end of the smoking process ..... Simple and it will tear your face off
Quote from: BOWHUNTER45 on August 17, 2013, 01:33:09 PMI used to always brine my salmon but it is a waste of time ..not saying it does not taste good but if you are planning on eating it quickly I would just dry brine it ...here is a quick way to do it ...just fillet it out ... lay the fillets on the counter and generously salt them down ...let the salt dissolve into the fish for an hour or two ...the fish will start to dry out from the air ..this is a good thing ...smokes quicker now you can season it with whatever you like , salt pepper garlic salt johnny seasoning and parsley flakes ...place in the smoker for about 5 to 6 hours then in your microwave melt down 1/4 stick of butter and add some honey ....stir it up and then brush on the fish a couple different times while the fish is coming to the end of the smoking process ..... Simple and it will tear your face off What Temp In The Smoker?
Quote from: sled on August 17, 2013, 01:42:38 PMQuote from: BOWHUNTER45 on August 17, 2013, 01:33:09 PMI used to always brine my salmon but it is a waste of time ..not saying it does not taste good but if you are planning on eating it quickly I would just dry brine it ...here is a quick way to do it ...just fillet it out ... lay the fillets on the counter and generously salt them down ...let the salt dissolve into the fish for an hour or two ...the fish will start to dry out from the air ..this is a good thing ...smokes quicker now you can season it with whatever you like , salt pepper garlic salt johnny seasoning and parsley flakes ...place in the smoker for about 5 to 6 hours then in your microwave melt down 1/4 stick of butter and add some honey ....stir it up and then brush on the fish a couple different times while the fish is coming to the end of the smoking process ..... Simple and it will tear your face off What Temp In The Smoker? To be truthful I never pay attention to that I have 3 Big Chef smokers I use ...I just watch them closely until the fish looks done ...I would think 150 - 200 would be about right ..
I used to use various, complex wet brine solutions but settled on my very favorite (also the easiest!).2C dark brown sugar2/3C non-iodized salt5 cloves of crushed garlicThat's it! Mix the ingredients together and coat the flesh side of the fillets liberally. It will turn in to a wet brine pretty quickly but without all added water the ingredients seem to infiltrate the flesh better. I've got 4 pinks in brine right now.
Quote from: Band on August 22, 2013, 07:49:12 AMI used to use various, complex wet brine solutions but settled on my very favorite (also the easiest!).2C dark brown sugar2/3C non-iodized salt5 cloves of crushed garlicThat's it! Mix the ingredients together and coat the flesh side of the fillets liberally. It will turn in to a wet brine pretty quickly but without all added water the ingredients seem to infiltrate the flesh better. I've got 4 pinks in brine right now. How long in the brine?
Quote from: CP on August 22, 2013, 08:00:55 AMQuote from: Band on August 22, 2013, 07:49:12 AMI used to use various, complex wet brine solutions but settled on my very favorite (also the easiest!).2C dark brown sugar2/3C non-iodized salt5 cloves of crushed garlicThat's it! Mix the ingredients together and coat the flesh side of the fillets liberally. It will turn in to a wet brine pretty quickly but without all added water the ingredients seem to infiltrate the flesh better. I've got 4 pinks in brine right now. How long in the brine?i use the same brine, I let it sit in the fridge overnight and rinse it off before smoking. Pat dry and season with what you like.
Quote from: Thefisherman83 on August 07, 2013, 12:58:53 PMWet Brine as follows: 3 cups white wine 6 cups apple juice 1˝ cup dark brown sugar ˝ cup white sugar 5 garlic cloves Minced 5 Habanero peppers Minced 3 dark green Jalapeno Minced2 tbsp. ground black pepper 1/2 cup Johnny's seafood Seasoning ˝ tsp. Cayenne pepper (powder) ⅛ tsp. smoked paprika 1 cup non iodized saltI used your brine recipe with some slight modifications and it was awesome man! Thanks for the post.
