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  • Salmon

    I've done it a couple times but I think it had skin off. Wife picked some up yesterday and had skin on. Should I get rid of skin?? Or leave it on??

    Thanks
    Yoder YS480
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  • #2
    I leave it on, helps hold it together if you ask me. Lets you cook whole and make nice slices for a plate. Good luck!
    Brian

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    • #3
      Thanks Brian, left it on. Putting in a dry brine of 2 cups brown sugar and half cup kosher salt for 4-5 hours while we go to ball games. Will smoke tonight for Easter tomorrow



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      • #4
        Oh yeah, all will be good!
        Brian

        Certified Sausage & Pepper Head
        Yoder YS640
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        Weber Performer
        Misfit # 1899

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        • #5
          4.5 hours in brine mixture, wanted to stuff if with crab mixture like I seen cow girl do, but forgot to get the crab oops. On counter for an hour to form pellicle before tossing on smoker.



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          • #6
            Take it off the foil. Place on plastic- Saran/whatever..or glass or stainless. Those coated cooling racks are real nice for airflow.

            Chances are there'll be no problems short term, but like any cure/brine procedure don't use reactive vessels/surfaces.
            In God I trust- All others pay cash...
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            • #7
              Thanks Rich, saw your post right away, was on foil for 10 minutes then moved to my racks. For rest of time. Learn something new everyday here
              Yoder YS480
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              • #8
                Originally posted by bigmikey View Post
                Thanks Rich, saw your post right away, was on foil for 10 minutes then moved to my racks. For rest of time. Learn something new everyday here
                No sweat. It's more for folks brining for hours.. or even cooking salty/acidic stuff. I have seen pork pernil foiled with holes in the foil. True story.
                In God I trust- All others pay cash...
                Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                • #9
                  Ahhh. It was in plastic tupperware for 4.5 hours. Then I rinsed well and set it on foil just to let pellicle form. Not sure why, should of just used my racks instead of foil, haven't quite been with it today

                  All finished
                  Yoder YS480
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                  • #10
                    Looks mighty fine from here Mike
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                    • #11
                      Originally posted by bigmikey View Post

                      All finished
                      Mmmm.. :{) Chilled in the AM... I'd like a slice!
                      In God I trust- All others pay cash...
                      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                      • #12
                        Nice Pics! Skin ON - always. How did you dry in an hour?
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                        • #13
                          Great looking fish there! You will be happy!!
                          Brian

                          Certified Sausage & Pepper Head
                          Yoder YS640
                          Weber Genesis
                          Weber 18.5" Kettle
                          Weber Performer
                          Misfit # 1899

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                          • #14
                            Thanks yall. Only my 3rd time doing salmon, and each time I've let it air dry on the counter for an hour until it has a nice sticky layer, them onto the smoker. My in-laws have it as and appetizer about every time we go there so I just followed what he told me. Maybe I'm not letting it sit out long enough, but the end results have been excellent. I don't even really like fish, but the smoked salmon is growing on me. Only reason I made it this time is because my wife won't eat the real easter dinner tomorrow(prime rib)
                            Yoder YS480
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                            • #15
                              Originally posted by bigmikey View Post
                              Only reason I made it this time is because my wife won't eat the real easter dinner tomorrow(prime rib)
                              I'll do chicken for mine and yours and see you by 4?
                              In God I trust- All others pay cash...
                              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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