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  #20  
Old 01-30-2012, 07:40 AM
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Thank You Rudy & Michael !!!

Bear
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Old 01-30-2012, 10:21 AM
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Default Very nice

Great looking salmon. I sure miss my fish.
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  #22  
Old 01-30-2012, 12:45 PM
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Thank You Karl !!

Bear
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  #23  
Old 02-27-2012, 06:17 PM
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Been makin' this Salmon following Bearcarver's step-by-step for a while now, saw it on another site, can't seem to remember where...

Here's this weekend's batch, farm raised Atlantic from Chili (can't keep waitin' on that Florida Salmon run, ya know...) Was on sale at SweetBay, $5.99 per.

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Hey Bear, add a link to this thread to your sig!

Here ya go:
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  #24  
Old 02-29-2012, 07:12 AM
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Quote:
Originally Posted by billebouy View Post
Been makin' this Salmon following Bearcarver's step-by-step for a while now, saw it on another site, can't seem to remember where...

Here's this weekend's batch, farm raised Atlantic from Chili (can't keep waitin' on that Florida Salmon run, ya know...) Was on sale at SweetBay, $5.99 per.

Old MES 40, Alder in the AMNPS, nope, doesn't stick to the grates,

Hey Bear, add a link to this thread to your sig!

Here ya go:

Thanks Bille !!!
Yours looks Perfect !!!

Thanks for telling me---I thought I had a link for that in my Signature!!!
I will in a few minutes! Update--It's now in my Signature.


LOL---I worked hard on this one---Took me 7 batches to get it right !!!

Thanks Again, and glad you like it,
Bear

Last edited by Bearcarver; 02-29-2012 at 07:31 AM. Reason: This Step by Step is now in my Signature.
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  #25  
Old 02-29-2012, 12:44 PM
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great looking salmon snackers Bear... i like that you did a bunch of expierimenting and comparisons and found out what you liked best...

really has a great color to it too... there is a place up here in Motley, a city i drive through on my way to lake of the woods... about half way to Minn Bills, but i stop in there every now and then just to see what they got going on... is a huge outfit and they have a huge amount of smoked fish as well as fresh fish for sale. but they make some interesting "snackers" too. all sorts of outer spices added CBP, cajun, tomato basil, to name some. will occaisionally try some just to see if is something i might be interested in trying to make meself.

great thread, thanks for sharing. definetly needs some ...
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  #26  
Old 02-29-2012, 03:12 PM
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Thank You very much, Erain!!!

If I had a supply of fish like you bring in with hook, line, and tip-up, I'd be smoking a lot more fish!!!


Thanks,
Bear
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  #27  
Old 04-01-2012, 09:57 PM
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Bear,
I have now smoked three batches of salmon/trout/whitefish (using your brine) and brought them into work for a taste test. Without fail, the comments can be summarized as follows:

"That was the best smoked fish that I have ever had!"

I agree - Thank you!!!!!

Jim
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  #28  
Old 04-02-2012, 08:40 AM
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Quote:
Originally Posted by jhegg View Post
Bear,
I have now smoked three batches of salmon/trout/whitefish (using your brine) and brought them into work for a taste test. Without fail, the comments can be summarized as follows:

"That was the best smoked fish that I have ever had!"

I agree - Thank you!!!!!

Jim

Thank You Very Much, Jim!

I'm glad everyone likes it.
Believe it or not, it makes my day when I hear that about any of my Step by Steps.

Bear
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  #29  
Old 04-21-2012, 01:20 AM
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Wow, Bear. I made a small batch of this up and it turned out great. Thanks for the recipe.
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  #30  
Old 04-21-2012, 01:32 AM
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Nicely done man!
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  #31  
Old 04-21-2012, 09:25 AM
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Quote:
Originally Posted by Grogger27 View Post
Wow, Bear. I made a small batch of this up and it turned out great. Thanks for the recipe.
That's Great!!!
Thank You!----Now do a bigger batch---You got all kinds of fish up there!!

Bear



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Nicely done man!
Thanks Buddy!

Bear
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Old 04-21-2012, 04:38 PM
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Good grief.

I just realized I forgot to give you some for this thread. Gonna go have yet another tasty salmon snack here in a few from my first ever salmon smoke using your method.

Dave
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Old 04-21-2012, 06:11 PM
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Originally Posted by DDave View Post
Good grief.

I just realized I forgot to give you some for this thread. Gonna go have yet another tasty salmon snack here in a few from my first ever salmon smoke using your method.

Dave
Thank You Dave!!
Glad you like it!!!

I gotta beat on my Kid to get me a mess of Salmon this year. That's not until around October.


Bear
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Old 04-21-2012, 07:15 PM
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I gotta beat on my Kid to get me a mess of Salmon this year. That's not until around October.
I fear I'm most likely limited to store bought. Or some other unknown origin.

In which case I should probably freeze it for 30 days per your other tip?

I kind of glossed over that info when I read your thread in the beginning. Then I noticed it when I reread prior to getting everything ready. Fortunately the salmon I used had been in my neighbor's freezer for at least 2 months that I know of.

Haven't "horked" any of it up yet so we're good.

Dave
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Old 04-22-2012, 09:19 AM
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Quote:
Originally Posted by DDave View Post
I fear I'm most likely limited to store bought. Or some other unknown origin.

In which case I should probably freeze it for 30 days per your other tip?

I kind of glossed over that info when I read your thread in the beginning. Then I noticed it when I reread prior to getting everything ready. Fortunately the salmon I used had been in my neighbor's freezer for at least 2 months that I know of.

Haven't "horked" any of it up yet so we're good.

Dave

Yeah---I got that from some University paper, a couple years ago. If you cook it to 160, the freeze isn't needed.
The freezing part had a chart. 30 days at Zero degrees, and shorter times for lower degrees, and longer times for higher than Zero degrees. I chose Zero, because that is exactly what my meat freezer is at all times.
A lot of peeps don't do that, and they're still kickin', but I don't have a problem playing it safe when I can.

If I couldn't wait that month, I'd take it to 160˚ internal, but I'd have to use higher temps, and do it quicker to keep it from getting too dry. Then I'd be getting less smoke on the fish.

Bear
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Old 05-25-2012, 12:15 PM
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Well done there Mr. Bear, Love me some Salmon. Just don't get to eat too much here in Az. The last one I did, did in the oven with a citrus glaze and served it with white rice and asparagus.

Thanks for sharing, I am going to have to try this soon.
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  #37  
Old 05-26-2012, 07:52 AM
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okay the brine looks pretty good.

But there are one or two pretty major contradictions in the text

Quote:
I have also read that there are two ways to eliminate parasites that are said to be in nearly all fish. You must either cook the fish to over 160 degrees, or freeze it for at least 30 days at Zero degrees or below (Or other temps for other lengths of time). Since I only want to smoke my Salmon & not cook them, I chose to freeze mine to 0 degrees for 30 days or more before smoking.
Okay fine you're making a cold smoked or low temp jerky style product

Or are you:-

Quote:
Keep smoker at 120˚ for about two hours.
Bump temp to 140˚
Two hours later, bump to 180˚
Remove pieces as they go above 140˚ internal.
How long this takes doesn't matter, just so they go over 140˚.
Some of mine have gone up to over 160˚, and it didn't hurt.
Well, to my mind going over 140 is proper cooked and definitely if it goes over 160.

Now don't get me wrong I'm not knocking the recipe and definitely not the cook :-)

But you might want to sort the text out a bit, and decide what you are actually making :-)

As it happens I picked up a bunch of cheap salmon yesterday and was wondering what to do with it.
Might give this a go - then again I might make salmon jerky - never actually done that.
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Old 05-26-2012, 08:16 AM
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Quote:
Originally Posted by curious aardvark View Post
okay the brine looks pretty good.

But there are one or two pretty major contradictions in the text



Okay fine you're making a cold smoked or low temp jerky style product

Or are you:-



Well, to my mind going over 140 is proper cooked and definitely if it goes over 160.

Now don't get me wrong I'm not knocking the recipe and definitely not the cook :-)

But you might want to sort the text out a bit, and decide what you are actually making :-)

As it happens I picked up a bunch of cheap salmon yesterday and was wondering what to do with it.
Might give this a go - then again I might make salmon jerky - never actually done that.

CA,
My two statements make sense to me (even after re-reading about 5 times).
The University paper I got the above information said in order to eliminate Parasites that are in nearly all fish, you have to either cook it to 160˚ internal, or freeze it to a few different temps, at differing lengths of time. I chose to use their "Freeze to ZERO for 30 days" because my Meat freezer is always at ZERO.

As for 140˚ being properly cooked in your mind, it is in mine too, but due to the above statement, 140˚ is not enough to get rid of parasites.

I got rid of the parasites by freezing to ZERO for 30 days, so my target was 140˚. Some of the pieces I tested were at 160˚ because they were thinner, and I said it didn't hurt them.

My method isn't "Cold-smoking", and it isn't "Hot Smoking to completely cooked" (over 160˚).
It is just what I posted.

I don't know what else to say. Maybe a different question would help.

I'll simplify a bit:
#1 Freeze at ZERO degrees for 30 days to get rid of parasite possibility.
#2 Smoke low & slow to get a lot of smoke on the fish. Go to 140˚ or more. If some of the thinner pieces get to 160˚, as long as they aren't too hard to eat, no problem. Taking the fish to 160˚ is not needed because of the freezing I did.

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