Page 1 of 18 123611 ... LastLast
Results 1 to 10 of 172

Thread: smoked salmon

  1. #172
    Senior Member dsa2780's Avatar
    Join Date
    Jun 2012
    Location
    38.521164, -121.523538
    Posts
    2,285
    Post Thanks / Like

    Re: smoked salmon





    Well the two day curing process is done, popped it in the smoker for 3 hours and it's already looking good. Another two hours to dry it out a bit.


    Sent from my iPhone using Tapatalk

  2. Likes CAL.NDN, Cal1319, monkey916, USED 2 B IRON liked this post
  3. #171
    Junior Member
    Join Date
    Aug 2010
    Posts
    1
    Post Thanks / Like

    Re: smoked salmon

    Looks mighty tasty. Can't wait to catch one to smoke.

  4. #170
    Senior Member USED 2 B IRON's Avatar
    Join Date
    Apr 2013
    Location
    carmicheal
    Posts
    171
    Post Thanks / Like

    Re: smoked salmon

    Quote Originally Posted by dsa2780 View Post
    Brown sugar, pink sea salt, dash of soy. 36 hours in the brine and drying for the next 18 hours.




    Sent from my iPhone using Tapatalk
    well done Chef !!

  5. #169
    Senior Member dsa2780's Avatar
    Join Date
    Jun 2012
    Location
    38.521164, -121.523538
    Posts
    2,285
    Post Thanks / Like

    Re: smoked salmon

    Brown sugar, pink sea salt, dash of soy. 36 hours in the brine and drying for the next 18 hours.




    Sent from my iPhone using Tapatalk

  6. Likes USED 2 B IRON liked this post
  7. #168
    Member
    Join Date
    Apr 2017
    Posts
    76
    Post Thanks / Like

    Re: smoked salmon

    Is this about smoked fish or Klamath fisheries?

  8. #167
    Senior Member
    Join Date
    Feb 2004
    Location
    Ahwahnee
    Posts
    3,676
    Post Thanks / Like

    Re: smoked salmon

    Quote Originally Posted by GNappers View Post
    If I hadn't just eaten a burrito this thread would make me hungry. Actually I wouldn't mind having a piece of smoked salmon right now. My last batch I vacuum packed and froze or vaccum packed and put in fridge. How long can vaccum packed smoked salmon stay good in the fridge? Has anyone made Locks and how would I make them?

    The two times I smoked salmon this year it took me 12-14 hours and turned out moist. I do a wet brine for 24-48 hours and use apple wood chunks or chips. One key for my side by side barrel smoker is to keep another source of heat going off to the side. I use a vertical smoker where I can add black coals to and pull 2-4 grey coals out every 20-30 minutes to add to the other smoker. Cleaning out the ash every few hours helps also.
    I can attest to that GNappers smokes delicious salmon I had it years ago at a Collins fest

  9. Likes GNappers liked this post
  10. #166
    Senior Member GNappers's Avatar
    Join Date
    Feb 2010
    Location
    P-Town
    Posts
    1,545
    Post Thanks / Like

    Re: smoked salmon

    If I hadn't just eaten a burrito this thread would make me hungry. Actually I wouldn't mind having a piece of smoked salmon right now. My last batch I vacuum packed and froze or vaccum packed and put in fridge. How long can vaccum packed smoked salmon stay good in the fridge? Has anyone made Locks and how would I make them?

    The two times I smoked salmon this year it took me 12-14 hours and turned out moist. I do a wet brine for 24-48 hours and use apple wood chunks or chips. One key for my side by side barrel smoker is to keep another source of heat going off to the side. I use a vertical smoker where I can add black coals to and pull 2-4 grey coals out every 20-30 minutes to add to the other smoker. Cleaning out the ash every few hours helps also.

  11. #165
    Senior Member Cali Duck's Avatar
    Join Date
    Mar 2012
    Location
    West Sacramento, CA
    Posts
    1,897
    Post Thanks / Like

    Re: smoked salmon

    Quote Originally Posted by ghostfish_slayer View Post
    this weeks batch and last weeks batch...
    Drool


    Sent from my iPhone using Tapatalk

  12. #164
    Senior Member ghostfish_slayer's Avatar
    Join Date
    Mar 2004
    Posts
    5,277
    Post Thanks / Like

    Re: smoked salmon

    this weeks batch and last weeks batch...
    Attached Images Attached Images
    if you fish for trout you will catch trout!! if you fish for steelhead you might catch steelhead!!

  13. #163
    Senior Member monkey916's Avatar
    Join Date
    Aug 2013
    Location
    Elk Grove, Ca.
    Posts
    2,700
    Post Thanks / Like

    Re: smoked salmon

    For you wet briners... 1 part to 1 part... Yoshidas Marinade and Soy Sauce or Teryaki... Add 1/4 Cup water with 1/2 tbs. salt... Red pepper flakes or black pepper or both on top of pieces on rack... *Heat water to dissolve salt* No need to heat other ingredients...
    " Eventually, all things merge into one, and a river runs through it ". - Norman Maclean.

  14. Likes Bankie liked this post
Page 1 of 18 123611 ... LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •