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My 1st attempt at Smoked Salmon
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TrailerBuilder
BBQ Super Pro


Joined: 08 Feb 2010
Posts: 3151
Location: Springfield MO

PostPosted: Tue Nov 18 14 11:36 am    Post subject: Reply with quote

BUGSnBBQ, thanks for taking a look. There is quite a bit of work in this brine and the process, but dude it is so worth the time spent. Word to the wise...if your thinking 2 fillets will be enough for you...fix 3 Very Happy


Thanks Paul Very Happy You know well brother how the phone lines work around here Laughing


CB, thanks brother Very Happy I look forward to your reviews of the salmon.


nksdad2007 Thanks! I had no clue where to begin either, started with a text and you see the outcome. Pretty simple process really, but there is some work involved.


Thanks Kevin Tony got me fixed up, I appreciate you getting the ball rolling my friend Very Happy


Mike, Thanks! I used my usual red oak for a good coal bed and then hickory for the smoke. Good chatting with you on the phone today bro Very Happy


Thanks Robert Very Happy Appreciate the kind words.


Thanks Smokin Mike Well worth the effort for sure.


Alien, my youngest loves the stuff too, maybe Ill give that a go next time I fire the cooker up.
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jeepdad
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Joined: 21 Sep 2008
Posts: 5567
Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Sun Nov 23 14 3:12 am    Post subject: Reply with quote

Man oh man does that look good or what! You nailed it brother. I gots to try Tony's recipe and Christmas just may be the ticket. Thanks for posting Troy a jam up job as always brother.

--Dan
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RollinontheRvr
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Joined: 03 Oct 2010
Posts: 641
Location: Portland, Oregon

PostPosted: Mon Nov 24 14 4:24 am    Post subject: Reply with quote

That definitely does look good!!! I do a brown sugar and salt dry brine for Salmon and Steelhead. Here's the ingredients if you would like to try it sometime:

2 to 1 mix of Kosher Salt to Brown Sugar (I like Dark Brown Sugar). Sprinkle in some Allspice, ground black pepper, & onion salt to taste. Mix well to break up any clumps.

I then cut the fillets across the grain down to the skin and pack the mix into the cuts.

Let sit in the fridge until the mix draws out the juices (about 3-6 hours) and then smoke at 225° F - 250° F until desired firmness is reached. I like mine a bit dryer so that it flakes pretty well.

Match up with cream cheese and a bagel and you have an awesome snack.

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TrailerBuilder
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Joined: 08 Feb 2010
Posts: 3151
Location: Springfield MO

PostPosted: Thu Nov 27 14 11:01 am    Post subject: Reply with quote

Thank You Dan Very Happy You for sure have to give this one a go, it is killer good. Ive actually been asked to do this again for the same people for a Christmas party they are having. I couldn't say no, I plan to do 2 or 3 fillets for myself then as well.

RollinontheRvr, Thanks and Thanks for adding your dry brine, it looks really good, and simple to. I will have to give it a try as well. I love salmon Very Happy
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RollinontheRvr
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Location: Portland, Oregon

PostPosted: Fri Nov 28 14 12:08 am    Post subject: Reply with quote

You're welcome. It is very tasty, I hope you enjoy it if you get to try it out sometime.

Dave

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