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  1. #10
    Member TrackerDV17's Avatar
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    Re: Failed my first smoking sesh

    We prefer Hickory for the majority of what we do.

    50/50 Apple and Cherry mix or Alder is good for fish.

    I'll occasionally make a spread out of smoked salmon, mayo, mustard, sweet or dill pickles, and onions, over Ritz or Keebler crackers with a little cheese on the side.

    Keep trying until you find the right mix of ingredients that works for you!

    The rub I posted works for trout and kokanee too.

    Mike
    Last edited by TrackerDV17; 09-05-2019 at 10:09 PM.

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  3. #9
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    Re: Failed my first smoking sesh

    Quote Originally Posted by TrackerDV17 View Post
    Here's a Dry Rub we like.

    3 c Brown Sugar
    1/2 - 3/4 c Kosher Salt (to taste)
    1 TBSP Black Pepper

    Rinse and pat dry fish.
    Layer fish and rub in plastic or glass pan, cover and refrigerate overnight.
    Make sure all the fish is covered with rub.
    Don't use metal pan.
    Rinse fish and air dry or refrigerate uncovered for 1 - 3 hours on a rack.
    Smoke at 180 until desired texture or temperature.
    If you want it like jerky cut the fish into thinner slices.
    Baste with favorite Jam/Preserves or Honey the last 30 minutes if desired.

    Mike
    That one sounds good. I did try thin and big chunks of fish. I like the bigger chunks better since they seem to smoke more and not get as tough. Are used hickory for this batch but the next one I think Iím going to do cherry. I will use a decent amount of sugar though since from what I can recall cherry smoke is a bitter one.
    Thank you for bringing up the metal pan thing as well. I just found out this morning that youíre not supposed to brine in a metal pan and thatís exactly what I did.


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  4. #8
    Member TrackerDV17's Avatar
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    Re: Failed my first smoking sesh

    Here's a Dry Rub we like.

    3 c Brown Sugar
    1/2 - 3/4 c Kosher Salt (to taste)
    1 TBSP Black Pepper

    Rinse and pat dry fish.
    Layer fish and rub in plastic or glass pan, cover and refrigerate overnight.
    Make sure all the fish is covered with rub.
    Don't use metal pan.
    Rinse fish and air dry or refrigerate uncovered for 1 - 3 hours on a rack.
    Smoke at 180 until desired texture or temperature.
    If you want it like jerky cut the fish into thinner slices.
    Baste with favorite Jam/Preserves or Honey the last 30 minutes if desired.

    This rub will work for trout and kokanee too.

    Mike
    Last edited by TrackerDV17; 09-05-2019 at 10:10 PM.

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  6. #7
    Member TrackerDV17's Avatar
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    Re: Failed my first smoking sesh

    Looking at the recipe link it has 3 salt ingredients and only 2 c Brown Sugar.

    I'd try 3 c Brown Sugar and cut back on the amount of Kosher Salt.

    Even the Onion Powder probably has sodium in it.

    Mike

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  8. #6
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    Re: Failed my first smoking sesh

    Quote Originally Posted by BigUnInDaBoat View Post
    I've yet to find a dry brine that works to my liking, try 3/4 cup of non iodized salt to 2 cups of Dark brown sugar to 1/2 gallon of water. Brine for 18-24 hours. RINSE (this is super important). Then put it on your smoker rack and let it dray a bit or "tack up" then smoke.

    It's pretty foolproof, my friends and family love it. Gave some to a buddy that let a big time bass guy on the circuit try some and he said it was the best fish he's ever had!
    Thank you for that recipe. Iím going to try it this weekend as now Iím on a mission to find a recipe I actually enjoy.


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  10. #5
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    Re: Failed my first smoking sesh

    After I wrote this last night I got to thinking that no matter what I do to this batch it canít be worse than it already is. I filled a big glass bowl with water and dump all the fish into it. Then I put plastic wrap over the top and set another bowl with some more fish in water on top to push the fish that was in the big bowl down into the water so that nothing was floating. Stuck it in the fridge and took it out 30 minutes ago so it has been in there for about 12 hours. Pulled out the fish and let it dry after draining all the water out and I have to say there is a major improvement. Itís actually tolerable now by itself and even better when mixed with cream cheese and Dutch crunch bread.


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  11. #4
    Super Moderator salmonid's Avatar
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    Re: Failed my first smoking sesh

    Not sure you can salvage that batch, but use less heat or salt next time.
    Here they come!

    <img src=http://fishsniffer.com/forums/signaturepics/sigpic27707_1.gif border=0 alt= />

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  13. #3
    Senior Member BigUnInDaBoat's Avatar
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    Re: Failed my first smoking sesh

    Quote Originally Posted by Yearroundfisherman View Post
    Just took about 3 pounds of salmon out of the smoker after four hours. I swear it was salmon when I put it in there but it came out as salt. I’ll just throw some in with my eggs in the morning. I’m done for the day.
    I swear I followed the recipe the right way. Here’s the one I used.
    https://www.justapinch.com/recipes/a...ng-salmon.html
    Any tips on how to get the Salt out of the stuff? I hate to throw it away but I’m sure my blood pressure will be through the roof if I start eating this stuff with crackers LOL.
    I tried to get pictures of the whole ordeal but I just realized that the camera on my phone is broken.


    Sent from my iPhone using Tapatalk
    I've yet to find a dry brine that works to my liking, try 3/4 cup of non iodized salt to 2 cups of Dark brown sugar to 1/2 gallon of water. Brine for 18-24 hours. RINSE (this is super important). Then put it on your smoker rack and let it dry a bit or "tack up" then smoke.

    It's pretty foolproof, my friends and family love it. Gave some to a buddy that let a big time bass guy on the circuit try some and he said it was the best fish he's ever had!
    Last edited by BigUnInDaBoat; 09-05-2019 at 08:53 PM.

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  15. #2
    Senior Member Seon's Avatar
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    Re: Failed my first smoking sesh

    The first time I smoked Salmon it too was too salty. After that, I've cut the salt portion in half which is perfect for my taste.
    23.5' Duckworth Navigator, Yamaha F150

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  17. #1
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    Failed my first smoking sesh

    Just took about 3 pounds of salmon out of the smoker after four hours. I swear it was salmon when I put it in there but it came out as salt. Iíll just throw some in with my eggs in the morning. Iím done for the day.
    I swear I followed the recipe the right way. Hereís the one I used.
    https://www.justapinch.com/recipes/a...ng-salmon.html
    Any tips on how to get the Salt out of the stuff? I hate to throw it away but Iím sure my blood pressure will be through the roof if I start eating this stuff with crackers LOL.
    I tried to get pictures of the whole ordeal but I just realized that the camera on my phone is broken.


    Sent from my iPhone using Tapatalk

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