first time smoking salmon

[tony04]

my dad bought me a little chief smoker about a year ago and im finally trying it out. ive got the meat soaking in the brine in the fridge and ill be putting it on the smoker in the morning. hopefully it turns out good.

[carpsniperg2]

gl smoking is more of a art then anything make sure you write everything down from temp to how long in brine etc that is one of my biggest probs because i just pitch this in and that in and it turns out tasty and i am like what did i do  now i write it all down for that reason.

[Ripper]

If you want a good recipe, let me know. Good luck   Mark

[BLKBEARKLR]

tony


One thing  you dont find in a lot of the books, when you get done smoking them, they are usually a little dried out, I always take them while they are still warm and put them in a ziploc gallon bag and let the moisture accumulate in the bag and it kind of rehydrates them.

What kind of brine are you using?

I have a killer recipe if you want another one to try..

Joe

[cw]

Good luck man, usually helps me to rinse the brine off my salmon before putting it in the smoker.  Less salty.  Thickest pieces on the bottom and thinnest on top. You can put a box over the smoker to make it smoke the salmon longer.  Done when flakey.

Plain smoked salmon is great and you can also make a salmon spread with smoked salmon, cream cheese and a little cayenne powder.  Goes great with crackers.

[MissinCaliBlacktails]

Can I have some?

[tony04]

tony


One thing  you dont find in a lot of the books, when you get done smoking them, they are usually a little dried out, I always take them while they are still warm and put them in a ziploc gallon bag and let the moisture accumulate in the bag and it kind of rehydrates them.

What kind of brine are you using?

I have a killer recipe if you want another one to try..

Joe

my dad does basically same thing but he uses a tuperwear container. the brine i'm using is one i found on here.
http://hunting-washington.com/smf/index.php/topic,19569.0.html  

i used that recipe because i am a huge johnny seasoning fan. i put it on everything.

im all for recipes if anyone wants to share, but then this topic belongs in the recipe forum...

[dawhunt]

I use a dry brine,4 cups brown sugar(dark) to one cup pickling salt.
cover fish with brine rotate fish after 8 hrs brine for a total 16 hrs.
This brine makes its own liquid.
I don't rinse it off when I take it out of the brine,I just sorta scrape off the excess sugar let it set on the racks for a couple hrs then smoke it.

I only run two pans of smoke after that just let it cook untill done to the way you like.

Its candy man !!!!!!!!!!!!!!!!!!!!!!! whatever you do don't eat it as it comes out of the smoker
CUS YOU WON'T BE ABLE TO STOP !!!!!!!!!!!!!!!!!!!!!!!

Bob

[tony04]

man that sound soo good. 

[Pathfinder101]

When I brine (I use a liquid recipe), I always substitute apple juice for water in the recipe.  Gives it a sweet "kippered" flavor.

[Alchase]

When I brine (I use a liquid recipe), I always substitute apple juice for water in the recipe.  Gives it a sweet "kippered" flavor.

I do the same, unless making Squaw candy then I go 50/50 water and pure maple syrup.

[Woodchuck]

The hardest thing about smoking salmon is knowing which end to light and which end to suck on

[Pathfinder101]

 

[fishingnut71]

Smoking is NEVER EVER the same twice. Different temp, wind, time brined etc. Ive learned that big batches never turn out the same as small ones. Good luck. Its an art!

[hookr88]

I haven't read your recipe, but here are some tips I've learned. You don't need to brine your salmon in the fridge. You can leave it out it won't affect the salmon. I always rinse it off after brining. That way you won't get the hard "skin" on the meat after smoking. After brining rinse thoroughly and air dry for 12 -16 hours. It lets the salmon really cure and you won't get those white spots of bacteria on your salmon if doesn't get eaten for a few days.