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Smoked Salmon

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  • Smoked Salmon

    Now that my fish supply has been stocked I had some fresh salmon earmarked for some smoke. I dry brined these and they all got a nice coat of sea salt on both sides, kissed with a light shaking of Seafood Splash, crushed red pepper, and Head Country, and then packed tight in the container with dark brown sugar overnight.

    Given a thorough rinse they were racked and dried an hour while I plugged in the little chief. Smoked with 2 pans of alder chips for 4 hours they were a real treat!







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  • #2
    now that sure is some pretty looking salmon Tim!!! am sure it tastes as good as it looks.
    Charbroil SFB
    GOSM
    MES
    Dutch Ovens and other CI
    Little Chief, Big Chief, No Name water smoker
    Weber 22" gold, Smokey Joe, WSM 22"

    Smoked-Meat Certified Sausage Head


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    • #3
      Man that fish was sure done right.. Love smoked Salmon

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      • #4
        Yeah man! love that fish
        JT

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        • #5
          You can't beat smoked Salmon.
          Propane Smoke Shack
          UDS
          Great Outdoors Smoky Mountain
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          • #6
            Outstanding!
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            • #7
              Mmmmmmm.....


              “Fairy tales don't teach children that monsters exist. Children already know that monsters exist.
              Fairy tales teach children that monsters can be killed.”
              - G. K. Chesterton

              Char Griller 7474(w/SFB), UDS, WSJ Mini-drum conversion, MES 30

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              • #8
                That is mouth watering

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                • #9
                  at what temperature did you smoke that Salmon? and did you smoke it over a water pan?
                  Steve

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                  • #10
                    O M G !!
                    SCOTT
                    _________________________________________

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                    • #11
                      Cool chit mon, ya done good!
                      Mark
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                      "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                      Smoked-Meat Certified Sausage Head!

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                      • #12
                        Originally posted by smc51 View Post
                        at what temperature did you smoke that Salmon? and did you smoke it over a water pan?
                        I use my electric Little Chief smoker on fish. No water pan it runs about 165 degrees.

                        Thanks all for the kind words. Made some smoked salmon dip and gave my dad a nice birthday package of smoked fish for his vacation trip.

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