Smoked Salmon for Dummies

[h20hunter]

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.

[cavemann]

ok, that makes it much easier!! 

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

[carlyoungs]

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.

[h20hunter]

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.

[cavemann]

right on, thanks guys.....

[baldopepper]

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.

[cem3434]

Pretty simple, but good recipe.

[7mmfan]

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.

[HikerHunter]

I like to keep it simple and have settled on pretty much the same recipe. I like the jalapeno idea 

[OutHouse]

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.

[h20hunter]

Nice. Great thing about my basic recipe is just that. Super basic.  Start there and keep changing things up.

[steeleywhopper]

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.

[cavemann]

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.

[7mmfan]

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.

[cavemann]

Well, thanks for the tips..  did about 15lbs and it turned out decent for a first round.

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