Smoked Salmon

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stansblue72

stansblue72

one of one 1953 ME!
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I had some salmon that needed to get used so to I'm going to smoke it up!:cheers:
Now where did I put that beer!

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man that is sooooooooo not rite you putting that on here .......thats some dam fine looking salmon love it smoked........man now i gotta go to the store lol..........beer.....fish.......beer.
 
OK, where do we post our addresses? Looks like you've got enough to share. LOL.
That looks really great! I'm drooling!!!
 
A friend of mine went to the Toronto Airport yesterday morning,to pickup 250lbs.of fresh lobster from P.E.I.So he gave me a couple to try for lastnites snack!MMMM they were delicious!The smoked salmon looks yummy!

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I want some Smoked Salmon now!!!!!! I have the drools bad.

Treva !!:director: lets go to town!!
 
Ah...Smoked salmon...Brings back good memeories of my days in Alaska. The natives in Alaska use nets and fish wheels to harvest their salmon. The dog mushers dress out the dog salmon and dry it to feed their dogs in the winter time. Then they do the good stuff. Squaw Candy. Long strips marinated in a brown sugar salt brine for 24 hrs then placed in a plywood shed with holes in it and slow cold smoked and dried over an alder smoke. Talk about some beer drinking material. I usually make a batch or two every summer. The hotter the weather the better it dries. Nothing but raveing reviews. I do mine here in Missouri with either a hickory of fruit wood smoke. Either apple or cherry. Good stuff Maynard.
Small Block
 
Very nice.....That salmon looks delicious!! I bet that smoker would cook a brisket to perfection. How much does a setup like that run?
 
I bought the smoker through Cabelas, If I remember right I paid around $400. for it with the accessories I bought along with it. It can be found cheaper. My Mom bought the same thing from a local store and paid almost $100. less then I did.
At the time I sent a e-mail to cabelas and complained. Their response was to send me a $10. gift certificate.
 
Smallblock that salmon sounds yummy! I use alder to smoke mine. Apple and cherry wood work great too. I lived in Sitka, Alaska from 1963 to 1968, My Dad had a logging camp up there.
 

Looks good! I've been wanting to get a smoker, but I'm not very familiar with the process. How long did you let the salmon sit in the sugar? Looks awesome! that's a lot of salmon too.
 
I use 1 cup rock salt, 1 cup dark brown sugar, 1 cup raw sugar for my dry brine. First layer of fish is flesh side up with a good layer of the mixture on it.
Next layer is flesh down. Then skin to skin with more mix on top.

I brine it in the fridge for anywhere from 8 to 14 hours depending on the size of the fish. I brined this salmon for 16 hours because it was from big fish and the fact that I forgot about it! :)
Smoked it for around 6 hours.

Beer and smoked salmon after that!
 
greendart72 said:
I use 1 cup rock salt, 1 cup dark brown sugar, 1 cup raw sugar for my dry brine. First layer of fish is flesh side up with a good layer of the mixture on it.
Next layer is flesh down. Then skin to skin with more mix on top.

I brine it in the fridge for anywhere from 8 to 14 hours depending on the size of the fish. I brined this salmon for 16 hours because it was from big fish and the fact that I forgot about it! :)
Smoked it for around 6 hours.

Beer and smoked salmon after that!
Click to expand...

Sounds very similar to how I make mine, except I roll the top side in a plate of cracked or course grind pepper. I guess I will make some this weekend!
 
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