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120 lbs of Salmon

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  • 120 lbs of Salmon

    Did 120 lbs of Salmon fillets in three consecutive batches in three days. Whew

    1st batch trimming rinsing and into the brine!



    Drying the 1st batch!



    Smoking the 1st batch 150-180 over Alder

    http://i291.photobucket.com/albums/l...n/P1010389.jpg

    2nd batch drying



    2nd batch smoking in stages for 8-10 hrs 150-180 deg over Alder



    3rd batch drying with some nice sockeye and sturgeon mixed in.



    3rd batch smoking in stages 8-10 hrs 140-180 deg over Apple and Alder mix



    All batches glazed in last hour with Maple/Honey cayenne pepper and lemon pepper blend.

    Final shot of 3rd batch after smoke!!

    Last edited by PioneerSmoked; 03-16-2012, 05:46 PM. Reason: missed one photo
    http://pioneersmokehouses.com

    Double Sized Barn


    Washington State Pioneer with a "Rebel Yell"

  • #2
    Wow! That's alot of fish. Love that stuff.

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    • #3
      That is a bunch of salmon!!
      Brian

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

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      • #4
        Slap me silly Hot Rod!....Man Damn...You On it!
        Sunset Eagle Aviation
        https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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        • #5
          Looks Excellant!!I have 2 halves in the smoker now and hope they look that good when they're done.

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          • #6
            All of the salmon came from this fishing season in the Skagit and Samish river from myself and a few friends. But of course I did all the work. Cleaned, filleted, brined, dried, smoked and vacuum sealed. Kept a 3rd of it and a few $s for beer :-)
            http://pioneersmokehouses.com

            Double Sized Barn


            Washington State Pioneer with a "Rebel Yell"

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            • #7
              Originally posted by rdemler View Post
              Looks Excellant!!I have 2 halves in the smoker now and hope they look that good when they're done.
              Mop em with some sweet little citrus and heat at the end!
              Im sure they'll be awesome!!
              http://pioneersmokehouses.com

              Double Sized Barn


              Washington State Pioneer with a "Rebel Yell"

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              • #8
                Really nice Pioneer. Betcha got the best smellin' garage in the neighborhood! The filets look awesome . All the work, from catch to vac-packin' is absolutely worthy. Nicely done and thanks for sharing.
                Rudy

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                GOSM Big Block
                SnPP - Rehab'd after 16 years
                22.5" Weber Kettle
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                Assorted Digital Thermos
                and a ugly BROWN thermapen cuz it was on sale!

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                • #9
                  Originally posted by Rednose View Post
                  Really nice Pioneer. Betcha got the best smellin' garage in the neighborhood! The filets look awesome . All the work, from catch to vac-packin' is absolutely worthy. Nicely done and thanks for sharing.
                  Thanks Red!
                  The smoked smell is awesome.
                  But it took a few days to get that fresh fish smell outa the garage.
                  http://pioneersmokehouses.com

                  Double Sized Barn


                  Washington State Pioneer with a "Rebel Yell"

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                  • #10
                    WOW...That's a great haul for the season...awsome job from start to finish.... going out to ya

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                    • #11
                      Looks real good!! If you were sharin it would be fer shure!! Weeellll anyway!
                      Coupla questions, #1. the size of the cuts of fish (look kind of small), Why? Why not full fillets? #2. the foil under the fish (or was the fish skinned)?

                      Nice werk!
                      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
                        Holy CRAP!
                        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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                        • #13
                          I'm going to give you since it's all I want to do smoking a brisket, much less 120 pounds of fish.
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                          Smoke Vault 24

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                          • #14
                            Wow! What a smoke! and and more
                            Fantastic dude! You're killin' me here.
                            Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                            My best asset however is the inspiration from the members on this forum.

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                            • #15
                              How about more about the smoker.
                              Love the looks of that smoker.
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