Post by: HoofsandWings on March 18, 2018, 08:18:01 AM
Since I don't usually pay attention to types of possible results, I have to ask.
I know about lox and candied salmon and plain smoked salmon. Are there other
ways to process the fish?
Post by: Alchase on March 18, 2018, 05:06:01 PM
I would suggest you start with a proven brine and smoke technique and tweak it the way you like it. My family likes traditional smoked, peppered, and Squaw Candy the most.
The best advice I could give you, is keep a log of what brine you used or rub if dry, how long on smoke, temp, etc... it makes it easier to re-produce when you find one you like.
One of the favorites in my house is done over a charcoal grill and takes only about 15 minutes. Get a good charcoal fire going, I prefer fruit wood, my wife likes mesquite (careful mesquite can be to much) I use a cheap Brinkman charcoal grill and place the fish on the high rack with the lid closed over medium heat with lots of smoke. You can add any flavor of chips you wish if you can't find good charcoal.
Salmon comes out crispy on the edges and perfect in the middle with enough smoke flavor for a quick dinner.
I use to keep a 1 gallon ziplock of smoked salmon (usually Kokanee) meat to use in salads, salmon dip, salmon bisque or anything else you want to add smoked salmon to.