FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


My 1st attempt at Smoked Salmon
Goto page 1, 2  Next
 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion
View previous topic :: View next topic  
Author Message
TrailerBuilder
BBQ Super Pro


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

PostPosted: Sun Nov 16 14 10:23 pm    Post subject: My 1st attempt at Smoked Salmon Reply with quote

A good friend called and asked if I could smoke them some salmon for a dinner party. I've never smoked salmon, always just grilled them, but these are great people that will drop anything at any moment and help me or my family, so I said sure "I'd love to do that for you"

A quick text message to k.a.m. asking if he'd ever smoked salmon before. His reply, PM Tony, he's the go to for salmon. A quick hope your well and please please help me PM sent to Tony and another message from Kevin saying I called Tony, he's expecting your PM. Gotta just love the Ring and how fast word spreads and help is on the way.

A couple PM's from Tony and then a phone number, a phone call and then the process began.

The ingredients for the brine...after starting to put it together, about a 1/3rd was left out of the picture.


This is what I ended up with after all the mixing was done.


Had to let the brine cool, so instead of the fridge, I put it outside for a little bit, it was 20* so it would cool quicker Laughing Got the salmon fillets out, they brought me 4 skinless fillets and said I could have one of them, I just went ahead and bought my own, it had the skin on it still.


After the brine had cooled down good, I brought it in and added the fillets.


The fillets needed to be completely submerged in the mixture and Tony prepared me for what to do if they floated.
Wrap something heavy...a brick he says, in shrink wrap and use a plate to sink the fish. So that's what I did Laughing






Off to the fridge for a 12 hour swim.


Saturday late morning I got the fillets out of the brine, did a light rinse and laid them out to dry.


I did not have enough or big enough cooling racks to use for letting them dry, so I improvised with the basket out of my boil pot.


After they were dry, I laid them out flat, spritzed them with a little Jack Daniels (good call here Tony) and seasoned them with onion and garlic powder and some fresh black pepper.



On the 225* smoker, the 4 skinless fillets went on an oiled piece of heavy foil with holes in it for the fish oil to drain away and the skinned fillet went directly onto the grate, which I also oiled.


30 minutes in and the first apple cider spritz.


Spritzed them again at the hour mark and then pulled them about 15 to 20 mins later.


Individually wrapped the 4 fillets for delivery and covered my dinner up until I returned back. Took off to deliver the fillets and when I got back my wife and oldest son had already "sampled" dinner.


Dinner was pretty simple, my wife baked some potatoes and put together a quick salad. The salmon was light and flakey and the flavor was amazing.


Made a quick call to Tony to thank him again for all his help and info and of course to shoot the chit a little, and just like that, the first smoked salmon attempt was over and a success. There wasn't a lot left over from dinner, but what was left was finished off in the middle of a movie with some cheese and crackers Very Happy

The flavor of the salmon was unbelievable and I wish I would have fixed myself 2 instead of one. I will be doing this cook again soon and I will do a handful of things different. In the brine, where it says X amount or more, I will be adding more, I will have proper racks for drying, and I will season the salmon a little heavier next time before putting it on the smoker.

I cant thank Tony enough for all his help and info on this cook. He's a first class guy in my books and I enjoyed my brief phone visits with him.

Tony, thanks again brother Very Happy
_________________
X2 Finished Build
Disco Time
Fire Pit
Back to top
View user's profile Send private message Visit poster's website
Tony
BBQ Super Pro


Joined: 06 Feb 2005
Posts: 3484
Location: Rehoboth Beach ,Delaware

PostPosted: Mon Nov 17 14 2:17 am    Post subject: Reply with quote

'Mornin,Troy! Very Happy

I didn't want to be the first to respond but being no one else did, I'll jump in here! Laughing

Looks like ya'll nailed it on the first attempt, Brother! Cool

All the pics are Great-The last one is killer!

Happy for all that the session turned out well...have 'Ya heard
from the folks that 'ya cooked the Salmon for?

Hey-p.m. me your mailing address...I got some Salmon Seasoning with your name on it that will make your next cook Rock! Laughing Wink

Nice Job, Brother...Looks like we made a believer outa' 'Ya! Laughing Cool

Best Regards,

Tony Wink
_________________
LIAR # 84
Back to top
View user's profile Send private message
BUGSnBBQ
BBQ Super Pro


Joined: 29 Jul 2010
Posts: 3981
Location: Smyrna, Georgia

PostPosted: Mon Nov 17 14 3:29 am    Post subject: Reply with quote

NICE! That looks fantastic. Yeah, Tony's an alright guy I guess Wink Laughing Laughing Y'all care to share the brine recipe? That looks like something I need to do. The wife (and I) loves fish and we've been eating a lot of it lately. I'm smoking some Croaker tonight. I was gonna do a Turkey too, but I forgot to take it out of the freezer Embarassed . I'll do it tomorrow (A day OFF! Laughing ).
_________________
The Matt Ryan of LIARS! (#2)

I had the RIGHT to remain silent, I just didn't have the ABILITY.

Support your 2nd Amendment RIGHT. Criminals prefer unarmed victims.
Back to top
View user's profile Send private message
Tony
BBQ Super Pro


Joined: 06 Feb 2005
Posts: 3484
Location: Rehoboth Beach ,Delaware

PostPosted: Mon Nov 17 14 4:59 am    Post subject: Reply with quote

BUGSnBBQ wrote:
NICE! That looks fantastic. Yeah, Tony's an alright guy I guess Wink Laughing Laughing Y'all care to share the brine recipe? That looks like something I need to do. The wife (and I) loves fish and we've been eating a lot of it lately. I'm smoking some Croaker tonight. I was gonna do a Turkey too, but I forgot to take it out of the freezer Embarassed . I'll do it tomorrow (A day OFF! Laughing ).


I'll get that Brine Recipe Off to 'Ya Pronto, Brother Jeff! Wink

Best Regards,

Tony Very Happy
_________________
LIAR # 84
Back to top
View user's profile Send private message
plbass
BBQ Fan


Joined: 22 Sep 2008
Posts: 281
Location: westford, Ma.

PostPosted: Mon Nov 17 14 6:50 am    Post subject: Reply with quote

Troy Salmon looks great. Nice job on it being the first. It's amazing how one phone call got you in the right direction. Gotta love the people on the Ring. Again very nice job. Smile
Back to top
View user's profile Send private message
Canadian Bacon
BBQ Super All Star


Joined: 06 Sep 2007
Posts: 13550
Location: Mississauga ON Canada

PostPosted: Mon Nov 17 14 6:54 am    Post subject: Reply with quote

Troy your salmon looks like it turned out great....for sure Tony is the guy I am going to look up
when I do a batch this winter. Very Happy Very Happy
_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25
Back to top
View user's profile Send private message
nksdad2007
BBQ Fan


Joined: 28 Sep 2011
Posts: 108

PostPosted: Mon Nov 17 14 7:04 am    Post subject: Reply with quote

Great looking cook. A guy I work with asked me about smoking some salmon he caught and I didn't have a clue where to start.
Back to top
View user's profile Send private message
k.a.m.
BBQ Mega Star


Joined: 12 Dec 2007
Posts: 26019
Location: Southeast Texas.

PostPosted: Mon Nov 17 14 7:09 am    Post subject: Reply with quote

Mighty fine cook Troy the Salmon looks awesome. Very Happy I figured Tony would get you lined out. Wink Nicely done my Man. Very Happy
_________________
Always remember slow and steady wins the race.

Hybrid Cooker
Back to top
View user's profile Send private message
Wreckless
BBQ Super Pro


Joined: 15 May 2009
Posts: 2292
Location: New Braunfels, TX

PostPosted: Mon Nov 17 14 8:21 am    Post subject: Reply with quote

Yah, that'll eat just fine anytime. Good advice, great follow through! Missed the smoking wood share though. AlderWood?
_________________
Backyarder
Smoker Grill
Trailer Rig
Back to top
View user's profile Send private message
Beertooth
BBQ All Star


Joined: 03 Nov 2007
Posts: 5813
Location: Central Washington

PostPosted: Mon Nov 17 14 10:58 am    Post subject: Reply with quote

Oh yeah!

Looks great!

Luckily I just got done pan frying a Halibut filet in some
butter & lemon pepper right before reading this.

Congrats on your first Salmon smoke! Good stuff! Very Happy
_________________
Camp Chef Pro90 Stove w/ Griddle
1985 22" Weber Kettle
CharGriller
18.5" WSM (Stoked)
22.5" WSM
85 Gallon UDS
Weber Smokey Joe/Mini WSM
Cast Iron Cookware
24" Disc Cooker
Masterbuilt 40" Electric
Char-Griller Akorn
Back to top
View user's profile Send private message Visit poster's website
Tony
BBQ Super Pro


Joined: 06 Feb 2005
Posts: 3484
Location: Rehoboth Beach ,Delaware

PostPosted: Mon Nov 17 14 8:39 pm    Post subject: Reply with quote

BUGSnBBQ wrote:
NICE! That looks fantastic. Yeah, Tony's an alright guy I guess Wink Laughing Laughing Y'all care to share the brine recipe? That looks like something I need to do. The wife (and I) loves fish and we've been eating a lot of it lately. I'm smoking some Croaker tonight. I was gonna do a Turkey too, but I forgot to take it out of the freezer Embarassed . I'll do it tomorrow (A day OFF! Laughing ).


Here 'Ya Go , Brother! Wink

SALMON BRINE RECIPE 12-22-12

LIQUIDS:
Wink
1-Gallon Water-(Room Temperature)
2- Cups Soy Sauce
1-Cup dry white wine
1/3-Cup lemon juice
1-Quart (Or more) Apple juice or Apple cider
1-Bottle lager beer
4-Oz. Gold rum
6-Oz. Maple syrup
4-Dashes Worcestershire sauce
1-Tsp. (Or more) Tabasco or other hot pepper sauce

REMAINING INGREDIENTS:

1-Tbs. Onion powder
2-Tbs. Garlic powder
1-Tbs. coarse ground Black pepper
1- Tbs. All spice
1& 1/2- Cups Brown sugar
2-Cups Kosher or Sea salt
2- Tsp. White pepper
1-Tbs. Cinnamon
1-Tbs. Ginger powder
1-Tbs. Cayenne pepper
1-Tsp. Clove powder
2-Bay leaves



Mix all liquids then add remaining ingredients SLOWLY while mixing with high-speed hand
held mixer. After mixing thoroughly, place two large bay leaves in brine mixture and cool to
refrigerator temperature.
When cool as stated, place fish fillets in brine and weight all pieces so that they are fully
submerged. Leave fish in cooled brine for 8-12 hours; remove and lightly rinse, pat dry and "fan
dry" until a pellicle forms on the flesh side of the fillet. Place on oiled or greased smoker racks
and smoke/cook until 140 - 155 internal temperature or until desired dryness is achieved.

Best Regards,

Tony Very Happy
_________________
LIAR # 84
Back to top
View user's profile Send private message
k.a.m.
BBQ Mega Star


Joined: 12 Dec 2007
Posts: 26019
Location: Southeast Texas.

PostPosted: Mon Nov 17 14 8:56 pm    Post subject: Reply with quote

Thank You Brother Tony, it is bookmarked. Very Happy
_________________
Always remember slow and steady wins the race.

Hybrid Cooker
Back to top
View user's profile Send private message
Tony
BBQ Super Pro


Joined: 06 Feb 2005
Posts: 3484
Location: Rehoboth Beach ,Delaware

PostPosted: Mon Nov 17 14 9:55 pm    Post subject: Reply with quote

k.a.m. wrote:
Thank You Brother Tony, it is bookmarked. Very Happy


YouBetcha', Kevin! Laughing Wink

Best Regards,

Tony Very Happy
_________________
LIAR # 84
Back to top
View user's profile Send private message
BUGSnBBQ
BBQ Super Pro


Joined: 29 Jul 2010
Posts: 3981
Location: Smyrna, Georgia

PostPosted: Tue Nov 18 14 7:00 am    Post subject: Reply with quote

Thanks for the recipe! That sure is a lot of ingredients, but I'll give it a try per the wife's 'suggestion' that I make it ('You ARE going to make that, RIGHT??? Laughing Laughing ) I'm more of a K.I.S.S.'er when it comes to recipes - I believe that using just a few of the freshest and highest-quality ingredients you can find makes for the most awesomest meals Laughing Ahhhh...That reminds me - I have to go outside and pick some lettuce for tonight's salad Cool .
_________________
The Matt Ryan of LIARS! (#2)

I had the RIGHT to remain silent, I just didn't have the ABILITY.

Support your 2nd Amendment RIGHT. Criminals prefer unarmed victims.
Back to top
View user's profile Send private message
Smokin Mike
BBQ Super Pro


Joined: 02 Dec 2008
Posts: 3163
Location: Winston-Salem, NC

PostPosted: Tue Nov 18 14 7:41 am    Post subject: Reply with quote

That does look like a lot of work but boy it seems to have paid off. That's some nice looking fillets. Nice work!
_________________
My current cookers: 80 gallon vertical tank
The Ultimate New Braunfels Makeover
Back to top
View user's profile Send private message Send e-mail Visit poster's website
Tony
BBQ Super Pro


Joined: 06 Feb 2005
Posts: 3484
Location: Rehoboth Beach ,Delaware

PostPosted: Tue Nov 18 14 8:13 am    Post subject: Reply with quote

Smokin Mike wrote:
That does look like a lot of work but boy it seems to have paid off. That's some nice looking fillets. Nice work!


It's often said..."The Proof of the Pudding is in the Eating."

Some pics of the past, If Trailer builder doesn't mind much...

http://www.thesmokering.com/forum/viewtopic.php?t=65419&start=0&postdays=0&postorder=asc&highlight=&sid=40817f62dcac047b154948bb6c5feff6

Best Regards,

Tony Wink Very Happy
_________________
LIAR # 84
Back to top
View user's profile Send private message
Alien BBQ
BBQ All Star


Joined: 12 Jul 2005
Posts: 5426
Location: Roswell, New Mexico

PostPosted: Tue Nov 18 14 10:14 am    Post subject: Reply with quote

Not saying that it is as good as your salmon. Have you tried smoked Tuna?

My youngest loves tuna in the can so I opened a few cans (yuck) and put them on the smoker. When done, we made tuna fish salad. Got to say that the flavor was better than I expected!
_________________
https://www.linkedin.com/in/michaeloberry
Back to top
View user's profile Send private message Send e-mail Visit poster's website Yahoo Messenger
Tony
BBQ Super Pro


Joined: 06 Feb 2005
Posts: 3484
Location: Rehoboth Beach ,Delaware

PostPosted: Tue Nov 18 14 11:05 am    Post subject: Reply with quote

Alien BBQ wrote:
Not saying that it is as good as your salmon. Have you tried smoked Tuna?

My youngest loves tuna in the can so I opened a few cans (yuck) and put them on the smoker. When done, we made tuna fish salad. Got to say that the flavor was better than I expected!


Shocked No.

Best Regards,

Tony Very Happy
_________________
LIAR # 84
Back to top
View user's profile Send private message
TrailerBuilder
BBQ Super Pro


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

PostPosted: Tue Nov 18 14 11:26 am    Post subject: Reply with quote

Tony, I cant thank you enough man. The salmon was awesome and everyone at the dinner party raved about how good it was. I was asked if I would be interested in doing it again around Christmas time. Ill definitely be adding 3 or 4 fillets to the mix just for myself Very Happy
_________________
X2 Finished Build
Disco Time
Fire Pit
Back to top
View user's profile Send private message Visit poster's website
Tony
BBQ Super Pro


Joined: 06 Feb 2005
Posts: 3484
Location: Rehoboth Beach ,Delaware

PostPosted: Tue Nov 18 14 11:32 am    Post subject: Reply with quote

TrailerBuilder wrote:
Tony, I cant thank you enough man. The salmon was awesome and everyone at the dinner party raved about how good it was. I was asked if I would be interested in doing it again around Christmas time. Ill definitely be adding 3 or 4 fillets to the mix just for myself Very Happy


That's just Good News, Brother! Cool

Hey...p.m. me your mailing address and I will send you some Killer Salmon Seasoning for your next smoke session...you will NOT believe the Taste.

(Read through this last thread. Wink )

Best Regards,
Tony Very Happy Wink
_________________
LIAR # 84
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion All times are GMT + 8 Hours
Goto page 1, 2  Next
Page 1 of 2

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group