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Author Topic: Smoked Salmon for Dummies  (Read 7696 times)

Offline h20hunter

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Re: Smoked Salmon for Dummies
« Reply #15 on: December 28, 2021, 10:41:52 AM »
I brine mine is big ziplocks or a tub. Brine fully covers the meat. The goo is just fine to continue brineing the next batch imo if short in time, like a 5 hour brine, and it's done immediately after first batch comes out.

I thaw 100%

I may have flipped it, i don't remember.

Offline cavemann

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Re: Smoked Salmon for Dummies
« Reply #16 on: December 28, 2021, 10:44:40 AM »
ok, that makes it much easier!! 

Another question..  You vac pack right away?  Or let cool a little first?

Offline carlyoungs

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Re: Smoked Salmon for Dummies
« Reply #17 on: December 28, 2021, 10:48:21 AM »
I follow the recipe pretty much the same. Only thing different is I put a fan directly on them after I rinse the brine off and dry off the meat. Usually run the fan a couple hours to get a nice pellicle before throwing on the smoker.

Offline h20hunter

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Re: Smoked Salmon for Dummies
« Reply #18 on: December 28, 2021, 10:51:09 AM »
Fan or air dry, crucial imo prior to smoke.

I'm kinda lazy...out of smoker, let it sit, pull oin bones,  then vac pack.  I prefer to vac pack at a cooler temp.

Offline cavemann

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Re: Smoked Salmon for Dummies
« Reply #19 on: December 28, 2021, 10:54:26 AM »
right on, thanks guys.....

Offline baldopepper

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Re: Smoked Salmon for Dummies
« Reply #20 on: December 28, 2021, 12:04:16 PM »
For a little different twist, trying soaking for a short while in a bit of sweet, white wine. Dry and then brine.  Won't take a full bottle and what you do with the rest is up to you.

Offline cem3434

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Re: Smoked Salmon for Dummies
« Reply #21 on: December 28, 2021, 12:52:15 PM »
Pretty simple, but good recipe.
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Offline 7mmfan

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Re: Smoked Salmon for Dummies
« Reply #22 on: December 28, 2021, 12:54:40 PM »
I just did a batch. I modified it a little. I like my smoked fish sweeter so last time I did it I did 4:1 Brown sugar:salt. It was great, but I was striving for a little more sweetness. This time I added 1 cup white sugar to it. Definitely sweetened it up. I also did about 1/2 of it with jalapenos sliced on it while smoking. Man it adds just the right amount of zing.
« Last Edit: December 28, 2021, 02:41:23 PM by 7mmfan »
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Offline HikerHunter

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Re: Smoked Salmon for Dummies
« Reply #23 on: December 28, 2021, 02:33:25 PM »
I like to keep it simple and have settled on pretty much the same recipe. I like the jalapeno idea  :tup:

Offline OutHouse

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Re: Smoked Salmon for Dummies
« Reply #24 on: December 29, 2021, 04:53:46 PM »
My recipe is basically the same and I may have got it from a flyer that came with my Big Chief smoker. It's excellent and they look just like yours. I want to try a soy sauce version subbed in for the salt. A guy I fish with in Canada does that and sometimes sliced so thin it ends up being salmon jerky.

Offline h20hunter

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Re: Smoked Salmon for Dummies
« Reply #25 on: December 29, 2021, 05:05:34 PM »
Nice. Great thing about my basic recipe is just that. Super basic.  Start there and keep changing things up.

Offline steeleywhopper

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Re: Smoked Salmon for Dummies
« Reply #26 on: December 29, 2021, 05:21:42 PM »
My recipe is basically the same and I may have got it from a flyer that came with my Big Chief smoker. It's excellent and they look just like yours. I want to try a soy sauce version subbed in for the salt. A guy I fish with in Canada does that and sometimes sliced so thin it ends up being salmon jerky.

Not sure if it's me or if it's an actual thing, but I can't stand the taste of things that get brined with Soy Sauce then put in the smoker. I swear the smoke process makes the Soy Sauce taste off and ruin the product.
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Offline cavemann

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Re: Smoked Salmon for Dummies
« Reply #27 on: December 29, 2021, 07:07:28 PM »
ok, so I just went and bought a new propane smoker.  Loving the jalapeno idea and will also be trying the white wine.  Might as well do a few different twist.

Offline 7mmfan

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Re: Smoked Salmon for Dummies
« Reply #28 on: December 29, 2021, 08:49:26 PM »
My recipe is basically the same and I may have got it from a flyer that came with my Big Chief smoker. It's excellent and they look just like yours. I want to try a soy sauce version subbed in for the salt. A guy I fish with in Canada does that and sometimes sliced so thin it ends up being salmon jerky.

Not sure if it's me or if it's an actual thing, but I can't stand the taste of things that get brined with Soy Sauce then put in the smoker. I swear the smoke process makes the Soy Sauce taste off and ruin the product.

Same. I grew up thinking that's just how you did smoked fish and jerky. Once I learned otherwise and started using salt and sugar, life got a lot better.
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Offline cavemann

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Re: Smoked Salmon for Dummies
« Reply #29 on: January 02, 2022, 07:25:19 PM »
Well, thanks for the tips..  did about 15lbs and it turned out decent for a first round.

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