I loved this recipe on carp, haven't made it in a long time. Picked up a 3 pound skinless salmon filet and a 3 pound skin on steelhead trout filet. Cut about 10 ounces of each for supper the other night. The remaining went into this brine. Left skin on trout so I could tell the difference. Out of the smoker a couple hours ago, i just had to try it. Salmon didn't stick to the tray. Prefer the feel of the salmon, after skin was removed from trout it had a baked feel to it and was wet. Taste wise salmon had more brine flavor and a tad salty(I think it was the type of salt i used) which might change when I get into the thicker portion. I started nibbling on the tail end first. Trout, you could taste more of the fish than salmon. My verdict is to remove skin from now on if it's still on.
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Originally posted by Ryan View PostI loved this recipe on carp, haven't made it in a long time. Picked up a 3 pound skinless salmon filet and a 3 pound skin on steelhead trout filet. Cut about 10 ounces of each for supper the other night. The remaining went into this brine. Left skin on trout so I could tell the difference. Out of the smoker a couple hours ago, i just had to try it. Salmon didn't stick to the tray. Prefer the feel of the salmon, after skin was removed from trout it had a baked feel to it and was wet. Taste wise salmon had more brine flavor and a tad salty(I think it was the type of salt i used) which might change when I get into the thicker portion. I started nibbling on the tail end first. Trout, you could taste more of the fish than salmon. My verdict is to remove skin from now on if it's still on.
Thank You Ryan!!
Glad they worked good for you.
Like I said, I remove the skin on all the big ones, but small things like 10" to 14" Trout, I leave the skin on, because the skin isn't real thick like on the bigger fish.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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