Author Topic: Looking to smoke some Salmon. What do I need? What do I need to do?  (Read 6594 times)

Libohunden

  • Hero Member
  • *****
  • Posts: 517
  • Model #3 Owner
    • View Profile
Re: Looking to smoke some Salmon. What do I need? What do I need to do?
« Reply #15 on: April 20, 2019, 10:08:38 AM »
Kari,

I tried your dry brine method on some salmon last weekend and I donít think Iíll be going back to wet brining salmon again!  It was excellent!

Smokin-it #3, Napolean Prestige Pro 500 Grill, Anova WiFi Precision Cooker (Sous Vide)
The Woodlands, Texas

SconnieQ

  • Hero Member
  • *****
  • Posts: 1924
  • Model #1 since Jan 2015
    • View Profile
Re: Looking to smoke some Salmon. What do I need? What do I need to do?
« Reply #16 on: May 04, 2019, 08:57:38 PM »
I'm late to the party, but that's great to hear! I think wet brining might be more practical for operations that have hundreds of pounds of salmon, but it can't beat the dry brine for pellicle and flavor in my opinion.
Kari from Madison WI "77 Square Miles Surrounded by Reality"
Singing the praises of small and simple. SI Model #1 with "Libby the dog" poultry skin eating accessory.
Weber Smokey Mountain (are we still friends?), Weber Kettle Grill (stop complaining WSM, I still have a chance)
Anova WiFi Sous Vide

Ken

  • Newbie
  • *
  • Posts: 23
    • View Profile
Re: Looking to smoke some Salmon. What do I need? What do I need to do?
« Reply #17 on: July 04, 2019, 06:09:16 PM »
I've been having a lot of success with steelhead.  It's available at Costco for $8.99 in WA.  The flavor is mild with a lot of natural fat.  When I see all of my grandchildren fighting the adults for their share, I know it's a hit. 

I do a basic overnight brine of 4 tablespoons brown sugar and 1 tablespoon of kosher salt. That enough for 1 pound of fish. Rinse well and then several hours in the fridge on a rack until it forms a glaze.  I brush it with dark maple syrup just before it goes into the smoker at 170 and an IT of 138 and its done.

bogeyjim

  • Full Member
  • ***
  • Posts: 50
    • View Profile
Re: Looking to smoke some Salmon. What do I need? What do I need to do?
« Reply #18 on: August 03, 2019, 04:50:54 PM »
Picked up 2 lbs. of wild caught Sockeye salmon at Costco (skin on).  I started to attempt to remove the skin but quickly nixed that idea, as I could see the result was not going to be pretty. 

I then followed Walt & SconnieQ's suggestions on salt/brown sugar overnight  brine.  This morning rinsed thoroughly, patted dry and left in frig on wire rack for six hours.  I then lightly brushed with pure maple syrup (no fake stuff when you live in NH).

Used about 1 1/4 oz. each of alder & maple, set smoker just shy of the 170 mark, and target temp on my Smoke thermometer at 135.  I've got to somehow adjust my analog dial as the smoker temp was heading up toward 200.  I turned the dial back and monitored a swing of about 154-185.

Hit target at 1 hour 25 minutes.  Unfortunately the salmon had that white fatty substance on the surface (which I wiped off with a paper towel).  Obviously need to keep the temp down more next time.  Tried a bite and it was tasty, just a bit dry.  Also noticed my wood had only charred.

So a few questions oh wise ones:  Shorten the Smoke time next time out?  And on the wood, used Smokealiscious pieces that were each about 3" long and 1" square in an aluminum "boat" inside the firebox.  Should I split the wood pieces in half next time?, ditch the "boat" and just load in the firebox???

Sorry this has turned into a novel, just want to become better at this hobby!
Jim in The Granite State

Walt

  • Hero Member
  • *****
  • Posts: 1009
    • View Profile
Re: Looking to smoke some Salmon. What do I need? What do I need to do?
« Reply #19 on: August 07, 2019, 06:16:04 PM »
For low temp cooks like this, I only use chips. Not enough heat or time to use chunks, no matter where its purchased. Like you said, the heat apparently got a bit too high if the albumin was visable on the surface. 45 min to an hour is all it usually takes to reach 135 IT (moist & flakey). Keep @ it, you'll perfect it before long. Good luck...
Walt from South East Louisiana
Model#2 Bypassed with
Auber PID WSD 1200 GPH
Weber EP-330 LP grill