Post by: h20hunter on June 13, 2020, 06:00:35 PM
Start off with Chris Hanson Fish Company salmon. @Skillet
1 part kosher salt
3 parts brown sugar.
Mix, set aside.
Cut salmon into strips, chunks, or leave whole. Cover on all sides with dry ingredients, be generous.
Let sit for 3 hours to 24 hours. Longer you go, drier the fish, duh.
Once brined to desired level rinse in cold water, rinse again. Set aside one hour open air.
Smoke it. Use alder, cherry, apple, pecan. Don't imo use hickory and I'll smack you if you use mesquite. Smoke low....say 250 ish for a few hours. When you can pull a pin bone clean its done and from there on its just drying out. If you see fat coming out its to hot dummy.
When done and I swear by this take it out but don't eat it. Ok, eat a piece. Vac pack and store in the fridge 24 hours. Then eat it or freeze it. The vac process allows the oils to finish it off in a way that just makes it happen.
Easy. If you want to get fancy, i know you do, swipe it with a little pure maple syrup then vac pack. Salmon candy!
Post by: Blacklab on June 13, 2020, 06:18:00 PM
Post by: bigdub257 on June 13, 2020, 07:15:28 PM
Post by: Skillet on June 13, 2020, 07:33:25 PM
Post by: Ridgeratt on June 13, 2020, 07:36:03 PM
Post by: h20hunter on June 13, 2020, 07:37:07 PM
I'll post a few pics of it served and unpacked. The fresh out of the smoker really doesn't do the quality of the fish and final product justice.
Post by: 7mmfan on June 13, 2020, 07:53:08 PM
Post by: 7mmfan on June 13, 2020, 07:54:30 PM
Post by: Stein on June 13, 2020, 07:58:46 PM
Post by: kellama2001 on June 15, 2020, 09:50:41 AM
Post by: trophyhunt on June 15, 2020, 10:17:20 AM
Post by: Sutherland on June 15, 2020, 10:25:54 AM
Post by: vandeman17 on June 15, 2020, 10:33:05 AM
Post by: Taco280AI on June 15, 2020, 10:59:54 AM
Post by: cavemann on December 28, 2021, 10:37:58 AM
A couple questions here.. I did this method years ago with fish brining on cookie sheets and as expected brine created a mess in the pan. Is that best way to do it? Does that sugar/salt gue brine it better? Or do you guys brine on a rack?
Also, looked like you have grill indentions that appear you smoked it skin side up?
For frozen fish, how long do you thaw out before adding dry brine?
Post by: h20hunter on December 28, 2021, 10:41:52 AM
I thaw 100%
I may have flipped it, i don't remember.
Post by: cavemann on December 28, 2021, 10:44:40 AM
Another question.. You vac pack right away? Or let cool a little first?
Post by: carlyoungs on December 28, 2021, 10:48:21 AM
Post by: h20hunter on December 28, 2021, 10:51:09 AM
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.
Post by: cavemann on December 28, 2021, 10:54:26 AM
Post by: baldopepper on December 28, 2021, 12:04:16 PM
Post by: cem3434 on December 28, 2021, 12:52:15 PM
Post by: 7mmfan on December 28, 2021, 12:54:40 PM
Post by: HikerHunter on December 28, 2021, 02:33:25 PM
Post by: OutHouse on December 29, 2021, 04:53:46 PM
Post by: h20hunter on December 29, 2021, 05:05:34 PM
Post by: steeleywhopper 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.
Post by: cavemann on December 29, 2021, 07:07:28 PM
Post by: 7mmfan 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.
Post by: cavemann on January 02, 2022, 07:25:19 PM
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Post by: Stein on January 02, 2022, 07:59:29 PM
Post by: gaddy on January 03, 2022, 07:19:51 AM
Post by: Angry Perch on January 03, 2022, 07:37:11 AM
Post by: 3boys on January 03, 2022, 07:42:23 AM
Did this with a piece of a King I got from Skillet last winter. Added some spruce tips to the smoke tray for "Sitka Lox."That looks amazing. Going to need all the details.
Post by: cavemann on January 03, 2022, 08:42:07 AM
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Post by: CastleRocker on January 03, 2022, 10:28:26 AM
My Grandmother used to make a dish she called called "Lox-Loada". (Not sure of the spelling). It wasn't made with Lox, as that is salt (only) cured, but with her Grav-Lox, (salt/sugar cured). The best way to describe it would be; Scalloped Potatoes with salmon.
A guy that was the cook on a seiner I fished on made it as well. He'd make his Gravlox, and if we didn't eat it all in a few days, he'd make LoxLoada with the rest. He made his with brown sugar and salt, and it was awesome. Lox is never smoked, only cured...that's why it can be made on a boat. If I remember right, Grandma called the cold smoked salmon "Wesnova" or something like that. I should figure out what the actual name is, as it's my favorite way to do collars, and bellys.