Author Topic: 3.75lbs steelhead. Cut it up first?  (Read 815 times)

jpowell

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3.75lbs steelhead. Cut it up first?
« on: March 29, 2020, 06:49:00 PM »
First attempt at fish. Costco was out of brisket so decided to give this a try. Should I cut it into smaller chunks before dry brining?
Jason
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barelfly

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Re: 3.75lbs steelhead. Cut it up first?
« Reply #1 on: March 29, 2020, 10:30:47 PM »
I think I have just brined as one piece and then cut into sections when I was about to smoke because I usually try a few different rubs. But iíve Also just done one entire piece on the smoke as well.

What kind of dry brine are you going to go with? Just a salt or are you adding in some brown sugar?

I love smoked salmon. Even make a bit of a salmon spread once that I put on some crackers and it was really good!
Jeremy in NM
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jpowell

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Re: 3.75lbs steelhead. Cut it up first?
« Reply #2 on: March 29, 2020, 10:48:50 PM »
Planning the 4:1 brown sugar / salt brine overnight.
Jason
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IT Guy
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Lonzinomaker

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Re: 3.75lbs steelhead. Cut it up first?
« Reply #3 on: March 29, 2020, 11:00:44 PM »
I cut it into sections about 4 in long for ease of handling.  That way the edges get fully brined and pellicle forms evenly before smoking.
Dave
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Ken

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Re: 3.75lbs steelhead. Cut it up first?
« Reply #4 on: April 02, 2020, 02:37:11 PM »
How did the steelhead turn out?

jpowell

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Re: 3.75lbs steelhead. Cut it up first?
« Reply #5 on: April 04, 2020, 01:46:38 PM »
I ended up cutting the fish into chunks as seen in the pic. I was not expecting them to take sooooo long to cook. 4.5hrs at 170F and it was just barely hitting 135F IT. Fish tasted great, but I would have preferred it to cook a little more from a texture aspect.
The maple syrup glaze was money :-)
Jason
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IT Guy
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Northern Indiana

Walt

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Re: 3.75lbs steelhead. Cut it up first?
« Reply #6 on: April 05, 2020, 09:30:43 AM »
Looks great. I like to cut in advance into individual portions.  This allows for a much cleaner presentation.  Cutting a flakey 135 degree fish can be difficult to present in a clean fashion. Even if you like it a bit more dense and dry, IT 155 or so, it still difficult to cut clean edges.
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Pork Belly

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Re: 3.75lbs steelhead. Cut it up first?
« Reply #7 on: April 05, 2020, 02:08:03 PM »
Quote
I would have preferred it to cook a little more from a texture aspect

Your grill or broiler will give you the texture you want.
Brian - Michigan-NRA Life Member
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