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Smoked Salmon
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idahosmoke
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Joined: 15 Jul 2009
Posts: 25
Location: Idaho

PostPosted: Tue Dec 01 09 11:17 pm    Post subject: Smoked Salmon Reply with quote

I'm not sure what's more fun. Catchin or Cookin???
I have been amazed at the amount of Quality information provided by the smokering members. I have been equally impressed by the willingness of members to give help and encouragement to the newbies. This is my first of hopefully many postings to gain more knowledge and maybe even give some if I can.

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day_trippr
BBQ Super Pro


Joined: 08 May 2009
Posts: 3206
Location: Stow, MA

PostPosted: Wed Dec 02 09 1:24 am    Post subject: Reply with quote

Yikes! Those are beautiful looking filets right there!
Way to make an excellent first impression, AltoonaFlyer! Very Happy

Cheers - and welcome to the 'Ring!
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Wed Dec 02 09 1:27 am    Post subject: Reply with quote

OK that's just made my mouth water... does it taste as good as it looks?Wink Laughing Wink
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bigjoe
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Joined: 05 Jul 2008
Posts: 849
Location: Parma Hts, OH

PostPosted: Wed Dec 02 09 6:32 am    Post subject: Reply with quote

At least tell us how ya smoked it... Wink Never smoked Salmon, grilled, but never smoked. Details please, that looks damn tasty!!
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idahosmoke
Newbie


Joined: 15 Jul 2009
Posts: 25
Location: Idaho

PostPosted: Wed Dec 02 09 9:49 am    Post subject: Reply with quote

Thanks guys.. They do taste as good as they look, I sampled them at lunch today. I bet I have 15 or 20 different brines (both wet and dry) written in my notebook. I've smoked salmon and steelhead for twenty years or more. These were done wet with salt, white and brown sugar, soy sauce, garlic powder, and apple cider. Everyone in the pool for 12 to 24 hours. Rinse, pat dry, and let sit on drying racks for a few hours. I use a mixture 70/30 alder and either apple or cherry at 160 degrees till fish looks right. Maybe 6 hours might be 10 depending on size and thickness of fillets and all those other things that effect the smoking process. Right before they are finished I dust them lightly with brown sugar and crank up the heat and one final blast of smoke. That melts the sugar through the fish and really gives it a great finished look and taste. This is not lox or a cold smoked fish, I prefer mine to be smoked a little harder almost like a kippered effect for lack of a better description.
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AltoonaFlyer
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Joined: 13 Sep 2009
Posts: 143
Location: Central Florida

PostPosted: Wed Dec 02 09 11:42 am    Post subject: Reply with quote

OK day_trippr Exclamation THis is one of those bad trips isn't it?? Shocked
idahosmoke posts some beautiful pics of some great-looking salmon and you reply to me...
Not that I haven't turned out some nice salmon too...but give credit where due Laughing

nice looking fish idahosmoke, wish we had a few of those swimming around here, I'd be trying to catch them too!
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day_trippr
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Joined: 08 May 2009
Posts: 3206
Location: Stow, MA

PostPosted: Wed Dec 02 09 12:04 pm    Post subject: Reply with quote

Ohhhh....sh!t! My bad! Shocked I think I had "AltoonaFlyer" left in my paste buffer from a different thread and didn't even notice the disconnect...

Sorry 'bout that Embarassed

Cheers!
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JamesB
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Joined: 19 Oct 2005
Posts: 2406
Location: Irving, Tx

PostPosted: Wed Dec 02 09 4:29 pm    Post subject: Reply with quote

That looks great! We are big time salmon lovers here... I've sort of gravitated towards the Car Dogs Salmon recipe for most of my cooks. It's a family favorite.
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Jarhead
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Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Thu Dec 03 09 7:38 am    Post subject: Reply with quote

WOW, beautiful, just f'n beautiful.
I would like to see 'em stocked in Tablerock Lake Laughing Laughing Laughing
I'll trade ya 3 bass for one salmon Exclamation
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BluzQue
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Joined: 28 Jun 2009
Posts: 3820
Location: Kentucky

PostPosted: Thu Dec 03 09 9:31 am    Post subject: Reply with quote

Awesome smoked salmon idahosmoke Very Happy
Your years of experience show thru in the pics!

Cool
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Hell Fire Grill
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Joined: 17 Mar 2007
Posts: 3921
Location: Pickler's Puragatory!!

PostPosted: Fri Dec 04 09 1:45 pm    Post subject: Reply with quote

That fish does look good. Are you still catching fish from the fall run?

I need to pull some out of the freezer and get it smoked up for christmas gifts.
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idahosmoke
Newbie


Joined: 15 Jul 2009
Posts: 25
Location: Idaho

PostPosted: Sat Dec 05 09 1:06 am    Post subject: Reply with quote

These fish are actually springers from my freezer. The fall run was mediocre at best. The Steelhead run however was a record breaker. The "A" run fishing was spectacular the "B" run has been pretty slow thus far. I need to get some more out for X-mas also but I've got a bunch of elk jerky to make first.
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Smoking P
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Joined: 27 Oct 2009
Posts: 137
Location: New Port Richey, FL

PostPosted: Mon Dec 07 09 6:17 am    Post subject: Reply with quote

Looks great! Very Happy I did a small piece on Friday night and grilled it using a cedar plank, but by the looks of yours next time ill throw it on the egg and smoke it. Smile

This is the link for the one i did Friday http://thesmokering.com/forum/viewtopic.php?t=33703
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purplewg
BBQ Super Pro


Joined: 27 Jun 2008
Posts: 1300
Location: Florida

PostPosted: Wed Dec 16 09 2:13 am    Post subject: Reply with quote

I have wanting to try to smoke some salmon. Problem is it cost $7.99/lb here. Shocked
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LILYCOOL



Joined: 18 Dec 2009
Posts: 9

PostPosted: Fri Dec 18 09 3:38 pm    Post subject: nice Reply with quote

Razz It looks,tastes and smells good,I can feel that good smell.
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SmokinOkie
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Joined: 16 Aug 2005
Posts: 2078

PostPosted: Fri Dec 18 09 10:08 pm    Post subject: Reply with quote

idahosmoke wrote:
Thanks guys.. They do taste as good as they look, I sampled them at lunch today. I bet I have 15 or 20 different brines (both wet and dry) written in my notebook. I've smoked salmon and steelhead for twenty years or more.


That's a lot of knowledge. If you wouldn't mind sharing, we'd love to hear it, I'm always looking for new salmon methods.
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idahosmoke
Newbie


Joined: 15 Jul 2009
Posts: 25
Location: Idaho

PostPosted: Sat Dec 19 09 1:54 am    Post subject: Reply with quote

Well Okie after cruising this site constantly for the past few weeks and seeing all the amazing BBQ being produced I'm not sure how much knowledge I can add but I'm certainly willing to put in my two cents worth. Over the next two weeks I plan on spending most of my free time hovering over my cookers with recipes both old and new. My daughter will be home from college and has already put in an order for next semesters smoked salmon and jerky. I can't wait to see what wonderful creations the RING members like yourself will be doing for the holiday festivities. Looking forward to sharing recipes and ideas with you and the other Ringers for a long time to come...
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Hell Fire Grill
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Joined: 17 Mar 2007
Posts: 3921
Location: Pickler's Puragatory!!

PostPosted: Sun Dec 20 09 4:45 am    Post subject: Reply with quote

When do you guys start catching winter steelhead?
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idahosmoke
Newbie


Joined: 15 Jul 2009
Posts: 25
Location: Idaho

PostPosted: Tue Dec 22 09 12:06 am    Post subject: Reply with quote

The "A" run fish have all pretty much been here and headed up river. The "B" run fish have been slow to get here. We've still got a couple of months of decent fishing left..
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jackslatess



Joined: 26 Dec 2009
Posts: 1

PostPosted: Sat Dec 26 09 5:46 am    Post subject: Reply with quote

That makes me real hungry after watching the pic of smoked salmon wow
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