Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: CP on July 20, 2017, 06:37:19 AM

Title: Smoked Salmon
Post by: CP on July 20, 2017, 06:37:19 AM: First batch of the season, turned out great!
Title: Re: Smoked Salmon
Post by: Jason on July 20, 2017, 06:50:13 AM: Looks Yummy!! :tup:
Title: Re: Smoked Salmon
Post by: trophyhunt on July 20, 2017, 07:06:06 AM: Oh my!!! has to be my favorite snack, my mouth is watering.
Title: Re: Smoked Salmon
Post by: Okanagan on July 20, 2017, 07:17:26 AM: WTG! Love that stuff.

I smoked three good sized rainbow trout last week, about 2 1/2 lbs. each. Best smoked fish I've done yet, in three summers of smoking. I keep experimenting with recipes and finally am getting the salt level down. The trout were FABULOUS, firm red meat on hefty fat fish, more of a subtle flavor than the salmon I've done thus far.

Keep at it!
Title: Re: Smoked Salmon
Post by: CP on July 20, 2017, 07:38:17 AM: Quote from: Okanagan on July 20, 2017, 07:17:26 AM
WTG! Love that stuff.

I smoked three good sized rainbow trout last week, about 2 1/2 lbs. each. Best smoked fish I've done yet, in three summers of smoking. I keep experimenting with recipes and finally am getting the salt level down. The trout were FABULOUS, firm red meat on hefty fat fish, more of a subtle flavor than the salmon I've done thus far.

Keep at it!

Sounds good! I'll have to try smoking some trout, if I can catch some that is.
Title: Re: Smoked Salmon
Post by: branches on July 20, 2017, 05:56:29 PM: What wood did you use? Was it Alder? What was your time in the smoker? That fish looks great!!!
Title: Re: Smoked Salmon
Post by: CP on July 20, 2017, 07:29:14 PM: This batch was hickory and it was only in the smoker for about 4 hours. That was much quicker than normal but it is warm and dry out. Basic brown sugar, salt and spices dry brine.