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  • Smoked Salmon

    Managed to get my hands on some salmon this past week, so of course it HAS to go into the GOSM ....
    Attached Files
    Ron

    Weber Smokey Mountain
    GOSM x 2
    Vermont Casting Grill
    Black Thermapen (only color available in these parts)




  • #2
    Looks good, Ron. Did you put any seasonings on it?
    Becky
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    Weber 22.5" One Touch Gold Kettle - Black
    Weber 22.5" One Touch Gold Kettle - Copper
    1993 Weber 22.5" Master Touch Kettle - Red
    Weber 18.5" One Touch Silver Kettle - Budweiser
    Weber Smokey Joe
    Multiple Dutch Ovens and other Cast Iron
    Pink Thermapen
    Purple Thermapen

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    • #3
      Looks good from here.
      KCBS/CBJ #56408

      "Sticks and stones will break your bones, but words will always teach you." -Shihan

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      • #4
        Man that looks good! Miss Louie's favorite!
        Sunset Eagle Aviation
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        • #5
          Originally posted by sweet_magnolia View Post
          Looks good, Ron. Did you put any seasonings on it?
          Becky, I use a "Dry Cure" on the fish. This recipe is one of the simplest you will find:

          4 cups dark brown sugar
          1 cup non-iodized salt (canning & pickling or kosher salt)
          10-15 cloves of garlic, finely minced

          I prefer dark brown sugar over light brown sugar because I like the color that it gives the fish (a nice dark red). Stack the salmon pieces, covered in the mixture, in a non metallic container over night. In the morning you will have a "soup" that has acted as a flavoring brine. I usually use fruit wood (usually apple or cherry) for my salmon because I think the flavor is not so over powering for fish ....
          Ron

          Weber Smokey Mountain
          GOSM x 2
          Vermont Casting Grill
          Black Thermapen (only color available in these parts)



          Comment


          • #6
            Thanks for the info! This is something I have been thinking about trying once I get the courage
            Becky
            *****

            https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn

            Weber 22.5" One Touch Gold Kettle - Black
            Weber 22.5" One Touch Gold Kettle - Copper
            1993 Weber 22.5" Master Touch Kettle - Red
            Weber 18.5" One Touch Silver Kettle - Budweiser
            Weber Smokey Joe
            Multiple Dutch Ovens and other Cast Iron
            Pink Thermapen
            Purple Thermapen

            Comment


            • #7
              Love the color....looks delicious!!
              Gene

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              The Farm...
              http://gardenofeatn-rhf.blogspot.com/

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              • #8
                Originally posted by sweet_magnolia View Post
                Thanks for the info! This is something I have been thinking about trying once I get the courage
                Give it a try, you won't be sorry. I like my salmon more like Sashimi (mostly raw) but my wife doesn't do sushi so I generally take the temp up to around 140º - 145º for her. Vacuum seal and into the freezer, it'll keep for a LONG time
                Ron

                Weber Smokey Mountain
                GOSM x 2
                Vermont Casting Grill
                Black Thermapen (only color available in these parts)



                Comment


                • #9
                  Ron the salmon looks great , pretty much same as I do it for the Mrs. , I don't care for it much , but I do like makin it
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                  • #10
                    Ron,
                    that salmon looks amazing, your dry cure is really simple and with salmon I find that simplest is the best.. I have not perfected my salmon yet, but I am on my way....
                    points
                    Maybe my salmon mayven will share his RUM SALMON recipe?? (E!!)



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                    • #11
                      Thanks for sharing the Qview and the rub - it all looks great! points for that!

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                      • #12
                        Originally posted by Dionysus View Post

                        4 cups dark brown sugar
                        1 cup non-iodized salt (canning & pickling or kosher salt)
                        10-15 cloves of garlic, finely minced
                        Soo a dry RUB... I see no curing agents there. With this recipe..get-r-done... for a hot smoke..nice choice!
                        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
                          Originally posted by Richtee View Post
                          Soo a dry RUB... I see no curing agents there. With this recipe..get-r-done... for a hot smoke..nice choice!
                          so Rich, what to use for a COLD smoke?


                          let us not cry because we lost someone, but let us smile because we enjoyed their company for what time was allowed us!

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                          • #14
                            A Nitrate/nitrite mix- Either Prague or Tenderquick based. Or even a commercial CURE..
                            Last edited by Richtee; 03-17-2009, 05:09 PM.
                            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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                            • #15
                              No... any of the three- silly goose.
                              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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