Smoked Salmon

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Inkmann
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2009/10/01 09:22:05 (permalink)

Smoked Salmon

It's been almost 20 years since my last to the SR.
 
The big thing then was getting a couple fish smoked, are they still doing that anyplace?
 
If so who does the best or worse job?
 
How long does it take?
 
Thanks
#1

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    OldSalt
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    RE: Smoked Salmon 2009/10/01 10:46:42 (permalink)
    Yep, many places still smoking fish. Steelhead lodge, Drift Boat Inn, Fish-On, as well as others.
     
    Drop your fish off and pick it up next day or 24 hours later.  But nothing as good as doing it yourself at home.
     
    You need to make a good brine and soak the fillets 24-48 hours, dry and let glaze for 2-6 hours then smoke for
     
    6-8 hours, depending upon how firm you like it.
     
     
    Tight lines,
     
    OldSalt
    #2
    Inkmann
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    RE: Smoked Salmon 2009/10/01 13:19:20 (permalink)
    OldSalt
     
    Tell me more about the brine???
    I have an old Brinkman smoker I could fire up, If I knew what I was doing.
    I would love to smoke some Pheasants too!
    #3
    jon_e_si
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    RE: Smoked Salmon 2009/10/01 15:44:23 (permalink)
    I use a cup of non-iodized salt to a gallon of water. Take about a quart of the water bring to a boil and add your salt to disolve and add your spices to make a "tea"! I use corriander,mace, nutmeg, ginger, allspice, cloves, pepper, etc. (whatever you like and think will go well with it)! After which, I add the balance of the water to cool down and add my fish - whole - cut in chunks or fillets! With my Brinkman I use about 10lbs of charcoal, supplemented with hardwood (oak,apple, hickory, etc.) chunks (moistened)! Takes about 4-6 hours, depending on size of fish, temperature, charcoal, etc. Sometimes you make have to add more  charcoal to smoker and water to the water pan. I use my brine mixture in the water pan - be sure to rinse as the salt is corrosive! Good luck!
    #4
    OldSalt
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    RE: Smoked Salmon 2009/10/02 11:33:21 (permalink)
    Inkmann, 

    Do the same technique for boiling your brine as above. Make sure it's non-iodized salt. You can add any type of

    ingredients to suit your taste, worstershire, brown sugar, Karo, spices, wine, beer, teryiaki, etc. After the brine is

    ready, I cut my fillets in 3 inch wide strips about 6-8 inches long. This way they fit on the smoker nice. Let the

    strips soak in the brine for 24-36 hours in the fridge or in a cold area (garage, etc.) They must soak in a

    non-metallic container, plastic is best. When they are done in the brine, take out and quickly rinse off, 5 seconds

    each piece. Lay fish on racks so they can air dry and glaze over for 1-2 hours. Prepare your Brinkman ahead of

    time(I also use Brinkman's). Have cut chunks of alder, cherry, oak, beech ready. Use a few pieces of charcoaol

    and some wood chips to get it going(no lighter fluid). Start it 1/2 hour before fish are glazed. takes a while

    without fluid. Put the leftover brine in the water pans. Keep in on a low smoke temp of 150* and smoke fish on all

    the racks for 8+ hours. I crank up the heat at the end or if I want to jerk the fish(chewy). Also make a rub sauce

    out of your favorite ingredients to add to some of the cut fillets while it's smoking. I do a variety. My finished

    product is better than smoked fish that sells for  50.00 a pound.

    Good Luck.

    OldSalt
    post edited by OldSalt - 2009/10/02 11:37:58
    #5
    Inkmann
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    RE: Smoked Salmon 2009/10/02 19:46:52 (permalink)
    Thanks OldSalt
     
    I will dig out the old Brinkman and hopefully we will be in the fish next week.
     
    One question about the wood do you soak it!
    #6
    OldSalt
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    RE: Smoked Salmon 2009/10/02 20:22:51 (permalink)
    Do not soak your starter wood. Once your smoker is going well, then you can add wood that has been soaked. It depends on how hot and how much smoke you want. If it's running over 175* then add soaked wood. Just watch the temp, keep around 150* and it should'nt matter if the wood is wet or dry.
    #7
    luke71
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    RE: Smoked Salmon 2009/10/03 17:09:43 (permalink)
    OldSalt,
    What does the brine do.I smoke alot of meat(chicken,ribs etc and never used a brine.
    #8
    jon_e_si
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    RE: Smoked Salmon 2009/10/04 10:31:19 (permalink)
    Brine is a preservative!
    #9
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