Smokin-It User Forum!
Recipes => Fish => Topic started by: BedouinBob on October 21, 2016, 02:11:30 PM
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I did a really straight forward approach to my smoked salmon this time. Started with 1 part salt to 4 parts brown sugar for the rub and applied it to some fillets I had cut up from Costco. Put the salmon in the curing rub and let it sit over night. Removed in the morning, rinsed, and let it form a pellical. I brushed them with some maple syrup just before smoking. Then into the #2 with 2.5 oz of sugar maple. Set the Auber to 170 and let it run to 138 deg IT on the thickest piece. Only took a little over and hour to get it done and turned out juicy and delicious.
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looks delicious, that's xactly how I smoke our salmon. was your salmon frozen or fresh from Costco?
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Yep. That's the way to smoke salmon. Depending on where you live, salmon is mostly "previously-frozen". Even though it appears that it is not frozen at Costco where I live (too far from the coasts), it is not "fresh" salmon from Costco, it is "thawed", though it looks "fresh" in the fish case. I'd be surprised if you were able to get fresh salmon at your Costco in ND Laura. Colorado too. Land-locked, and too far from the source of Costco salmon.
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Yep. That's the way to smoke salmon. Depending on where you live, salmon is mostly "previously-frozen". Even though it appears that it is not frozen at Costco where I live (too far from the coasts), it is not "fresh" salmon from Costco, it is "thawed", though it looks "fresh" in the fish case. I'd be surprised if you were able to get fresh salmon at your Costco in ND Laura. Colorado too. Land-locked, and too far from the source of Costco salmon.
that's kinda what I figured, the reason I ask is we catch out own salmon and smoke it, but come winter when we have already ate all of our fish I sometimes wonder how the salmon that we get that is frozen sepertaly in a bag at Costco would turn out.
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that's kinda what I figured, the reason I ask is we catch out own salmon and smoke it, but come winter when we have already ate all of our fish I sometimes wonder how the salmon that we get that is frozen sepertaly in a bag at Costco would turn out.
I have smoked the Costco salmon that comes in individually frozen portions in a bag. It turns out fine. My preference though is to buy the whole filets that are not frozen (but were probably previously frozen, not sure though). Over in the meat department next to the other fish. I think it is farm-raised salmon though, so if you are looking for wild, you'll have to go with the portions. Or another local seafood source in your area.
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The full filets at Costco are farm raised although they did have some wild Kokanee. It didn't say it was previously frozen. Still good. ;)
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Love the simplicity Bob.
Looks like they turned out beautifully too!
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Thanks Dave. Sometimes simplicity is what helps the meat shine through.
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Smoking and then canning is a great way to put up some salmon for Winter. I put up dozens of jars of Kokanee a year.
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Thanks BedouinBob for the post. I am going to use your method for salmon smoke tomorrow. Will start the brine tonight.
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You'll love it David. 8)
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I did a really straight forward approach to my smoked salmon this time. Started with 1 part salt to 4 parts brown sugar for the rub and applied it to some fillets I had cut up from Costco. Put the salmon in the curing rub and let it sit over night. Removed in the morning, rinsed, and let it form a pellical. I brushed them with some maple syrup just before smoking. Then into the #2 with 2.5 oz of sugar maple. Set the Auber to 170 and let it run to 138 deg IT on the thickest piece. Only took a little over and hour to get it done and turned out juicy and delicious.
Hey Bob, those look great. The first picture looks like a dry rub or sorts; what is the second pic?
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Michael, that is the moisture that remains after sitting in the dry rub over night.
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Going to use this simple process for my first smoked salmon try. Looking forward to it!
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And the finished process. Did a dry brine of 1/4 c kosher and 1c brown sugar over night. Then dried next to a fan for about 4 hours for the pellicle to form. From there, to see what the family enjoyed most, I seasoned a few different ways. #1 was no seasoning, just dry brine and smoke. #2 was brushed with agave syrup. #3 was brushed with agave then a spin off of Arther Bryant rub I made. #4 was S/P only. Family loved it, I really enjoyed this process making the salmon and will do again. I think everyone liked the seasoned filet the most.
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#3 looks like a tail piece. So it probably got a little more firm than the other pieces. Sounds like that's the one with the extra seasoning, and the one they liked. So your seasoning must have been pretty tasty!
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I've been cold smoking salmon using my old homemade rig for a long time. My fish came out with the raw texture of lox and that's what I like. I scrapped my old rig for a smokin-it 3d. I've found it absolutely great for ribs. I've only had it a few weeks and between our traveling and visiting at home that's the only meat I've tried. I have a large brisket in the freezer just waiting it's turn. I got a Big-Kahuna cold smoke generator and have used it a few times with salmon. My result has been less than spectacular so maybe I need some help here. The first time I felt that the smoke may have been too heavy / too long. I did it the other day and for a much shorter time and left the door slightly ajar so the smoke wouldn't be quite so heavy. Smoke flavor is better but still not what I'm looking for and the texture seems to be a little off also. I use the same curing method and times that I've always used. (50/50 kosher salt/dark brown sugar, for 8-12 hrs. depending on thickness) rinse, dry, smoke.
2nd. question here is how do most of you use the hot smoked salmon you make ??? I have some done by a friend in Alaska. It tastes great right out of the jar and makes a very nice dip when mixed with cream cheese. So what other options do I have for consuming it. I would like to try making some.
ThanX all in advance.
Roger from NJ
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I don't have a D model (I have a #1). So when I make cold-smoked salmon lox, I use an on/off procedure with the knob. I also use the cold smoke plate and a pan of ice. The Big-Kahuna probably works better, so you should stick with that. I usually cure my salmon for lox a lot longer than I cure my salmon for hot smoking. I also put a bit of Prague Powder #1 in the lox cure.
If you are not liking the smoke flavor, I would assume it has something to do with your wood. The Big Kahuna is going to use a different style of wood than what you were using on your homemade smoker. Also, what wood species did you use on your old smoker, and what are you using with the Big Kahuna? If the smoke is too strong, maybe try a different wood with a milder flavor, like maple, cherry, apple or other fruit woods. Sounds like you are already working on the other two variables, amount of smoke and time.
I usually wrap and refrigerate my cold-smoked salmon for at least a couple days before slicing it. It helps mellow the surface smoke. As far as texture, that could be a number of things. You didn't mention how the texture is different. Maybe your old smoker slightly cooked it? Or maybe it is just where you sourced your salmon? Farm-raised salmon usually works best for me for cold-smoking. Unless you can get some nice fatty wild Alaska King Salmon, but I can't justify the price.
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The texture is close to what I'm looking for. I like it to be able to get thin slices from something with a texture similar to raw fish. I've always used mixed hardwood sawdust for my smoke. Mostly oak and cherry and that's what I'm using now also. Yes, the Big Kahuna is a bit of a learning curve. It generates a much more concentrated and dense smoke than I'm used to working with and the SI box is a lot smaller than my old rig. I strongly suspect that therin lies the basis of my issues to work out. Outside temperature also plays into this. I did my smoke early in the morning when it was the coolest but it was still a pretty warm day. I'll try again when things get consistantly cooler. Now, don't get me wrong. It was not a bad end result just different from what I'm used to. The slicing texture was just a softer fish that I'd like.
Back to hot smokin fish. I"m still going to work on that and try to come up with something I like.
ThanX. Appreciate your input.
Roger from NJ