Salmon again

Oregon smoker · Posted: Mon Apr 18 11 1:13 am Post subject: Salmon again

I am doing another hunk of salmon that is larger than the first one i did and would like to know the cure and salt ratios per pound. I havent weighed this chunk.
Thanks!
_________________
#3 LIAR

troutnut787 · Joined: 19 Aug 2010 Posts: 17

I do about 20 lbs of smoked salmon every salmon season with many compliments. Here is what I have always done. Make sure to rinse the brine well and I put a fan on it after I rinse the brine off to get that nice tacky layer on top.

http://www.3men.com/threemen1.htm

Oregon smoker · Posted: Mon Apr 18 11 6:34 am Post subject:

SimonSmokes · BBQ Fan Joined: 13 Nov 2010 Posts: 203

i personnaly just mix 1/2 sugar 1/2 salt, enough of the mix to cover my fish, and leave 24h per inch of tickness as a guide. i then go by look/feel to know when it had enough, rinse, dry under a fan for pellicle and cold smoke with apple or maple.

will sometime add lemon zest and juice to the salt/sugar mixture, and often put a coat of black peper after rinsing.

Harry Nutczak · Posted: Mon Apr 18 11 9:10 am Post subject:

this is one of those perfect situations for using Tender Quick
3.5 pounds of fish would have me using 3.5tsp of TQ, and sticking with the standard cure penetration schedule of 1/4" per each 24 hours.
I would just sprinkle on the meat side, and have the fish on a grate or a tilted board for the spooge to drain away.
I would also add about 1 tsp of brown sugar per each pound too, and maybe some cracked blk pepper and maybe even a little dill seed that has been toasted.

If you do not have TQ available, I would consider a brine just so the cure ratio is correct.
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

Oregon smoker · Posted: Mon Apr 18 11 9:25 am Post subject:

After realizing that i was not going to get an answer that would provide the needed information i got out my scale and weighed several Ts's of the #1.
Once i was satisfied with the weight results i did my math and built the recipe from there according to the Salmon weight.
Yes i have TQ but i have used the chit out of it and i am learning how to use the #1 at the moment.
_________________
#3 LIAR

Harry Nutczak · Posted: Mon Apr 18 11 12:08 pm Post subject:

Oregon smoker · Posted: Mon Apr 18 11 3:48 pm Post subject:

Harry Nutczak · Posted: Mon Apr 18 11 10:14 pm Post subject:

1.2 grams per pound, cool thanks. I am writing that down in my notes for future reference.

a dollar bill weighs exactly one gram, so that could be used as a check-weight for a scale if needed.
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

Jarhead · Posted: Mon Apr 18 11 11:39 pm Post subject:

Hell Fire Grill · Posted: Tue Apr 19 11 7:49 am Post subject:

How much sugar are you using per lb. of fish?

What are you using, equipment wise, to smoke the fish? UDS?

Oregon smoker · Posted: Tue Apr 19 11 7:53 am Post subject:

Harry Nutczak · Posted: Tue Apr 19 11 1:25 pm Post subject:

Please let us know how it turned out, You got me hankering for some smoked fish now darn it!
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

Oregon smoker · Posted: Tue Apr 19 11 2:32 pm Post subject:

Oregon smoker · Posted: Tue Apr 19 11 3:28 pm Post subject:

That was the stuff i did last time following the recipe from the Charcutirie book. I like the hot smoked salmon stuff that ends to be heavily smoked with a really firm texture but i am chasing the cured and lightly smoked stuff. If anything the best part is eating all of it.
_________________
#3 LIAR

Harry Nutczak · Posted: Tue Apr 19 11 10:16 pm Post subject:

The picture looks good, what temp was that smoked at?

With the translucent appearance it looks like it got cold smoke instead of being cooked.

I remember seeing smokehouses with the fire being at least 20 feet away, and the smoke traveling underground in a covered trench to cool it before making it into the smokehouse.

You could do something on the cheap with some 2x4's plywood, and a few oven racks if you want a good cold smoker.

Check out this style here http://www.wedlinydomowe.com/smokehouse-plans/smokehouse-old

If I did one, it would need to be made of blocks or bricks to keep the bears from tearing it up. But if you do not have bears to worry about, plywood is fine.
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

Oregon smoker · Posted: Wed Apr 20 11 9:26 am Post subject:

Hell Fire Grill · Posted: Thu Apr 21 11 8:02 am Post subject:

Looks like your gonna need to get some more salmon now. Get ahold of your fish monger I heard he has a couple more fillets or 50.

Ever tryed cold smoking canned salmon? Its getting a little late in the season for that though.

Oregon smoker · Posted: Thu Apr 21 11 9:18 am Post subject:

Harry Nutczak · Posted: Thu Apr 21 11 10:44 am Post subject: