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Author Topic: Smoked Silver Salmon  (Read 1665 times)
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Crash
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« on: November 15, 2011, 10:37:23 pm »

A friend of ours brought us a few nice filets of salmon from her fishing trip to Alaska.  We took the skin off, pulled pin bones and sliced it into credit cards sized pieces.  Then soaked it for 12 hours in a brine.  

Here's the brine we used.

4 cups water
1/4 cup kosher salt
1/4 cup brown sugar  
1 stalk sliced celery  
1/4 cup minced onion (the dried kind)
2 smashed garlic cloves

If we had bay leaves, lemon or peppercorns we would have added those.  We brined for about 12 hours and were pretty sure it was going to be too salty.

We smoked on about 15 fully lit K (Kingsford) coals and used 2 small pieces of cherry and 2 fist sized pieces of apple.  I was also pretty sure that this was going to be too much smoke.  Total cook time was between 90 min. - 2 hours.

It turned out great.  Perfect balance of smoke and not too salty at all.

Of course, no pics.  Battery was dead on the camera....so it might not have happened.


« Last Edit: July 23, 2012, 01:46:53 am by Crash » Logged
Crash
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« Reply #1 on: December 04, 2011, 01:35:43 am »

We're going to rock another 6 lbs of silver salmon tomorrow.  Same brine recipe and hope to have same results.  Salmon goes in the brine in an hour and a half.

Our good friend offered us a 50/50 split to smoke up some more fish for him.  Smoking deal for sure.  Hopefully this time we get some pics.
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Crash
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« Reply #2 on: December 04, 2011, 10:03:02 pm »


Just threw it on the Kettle....slow smoked with just apple wood this time.  We've got abot 20 Kingsford coals for this cook and 2 chunks of apple....offset to the far side of the cooking area.

Starting to really like the kettle for smoking fish.
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Crash
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« Reply #3 on: December 04, 2011, 11:20:42 pm »



The finished product.  Freaking ono......
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