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Smoked salmon!

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AlaskanC
AlaskanC Posts: 1,346
edited November -1 in EggHead Forum
I made a batch yesterday - it turned out pretty good![p]smokedsalmon3.jpg[p]I had to sample it, of course![p]smokedsalmon1.jpg[p]I couldn't fail with my trusty Quality Control team! (He's got a salmon chunk in his talons - you can see a little bit of it)[p]eagle524.jpg[p]Hopefully after this weekend I will be making more! :)
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
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    AlaskanC,
    melissa,
    that looks great...how about times/temps/treatments/etc. . .[p]and that is your best eagle pic yet!! .. .very cool. . .[p]ps. .will brent eat salmon that hasn't been treated with 2 sticks of butter??
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  • BurntRaw
    BurntRaw Posts: 565
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    AlaskanC,
    Great photos![p]To me, the DOF on the third photo is perfect.
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  • Rusty Rooster
    Rusty Rooster Posts: 1,239
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    AlaskanC,
    WOW!!! Per our conversations about this last night, that sound you hear is me at your door. Also I love eagle pictures, I get to see a few every spring on a fishing trip to FL but have never gotten anything like the photos you post of them. Thank you for all of them you can post.
    Tom
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  • BENTE
    BENTE Posts: 8,337
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    AlaskanC,
    WOW!!!! that is some of the best "BUT BITTEN" salmon i have ever seen[p]
    happy eggin
    tb

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • stike
    stike Posts: 15,597
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    AlaskanC,
    wow, on all counts.
    you do a hot smoke or did you try cold smoking?
    ed egli avea del cul fatto trombetta -Dante
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  • AlaskanC
    AlaskanC Posts: 1,346
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    You expect me to give out my secrets????? Pah....[p]Ok - first, I covered the salmon pretty heavily with kosher salt and brown sugar. I covered it and let it sit overnight. The next day I rinsed the salt & sugar off the fish, then I sprinkled it lightly with Shakin The Tree and let it set out to form the pellicle (skin). That took a couple of hours.[p]Then I fired the egg up and stabilized it at about 225* (I would have liked less, but that wasn't going to happen for some reason). I tossed on a ton of alder chunks/ branches/ chips to make a heavy smoke. The heavy smoke lasted for about an hour which is just right for a "hot smoke". The fish stayed on the egg for a grand total of about 2.5 hours at around 200-225*.[p]If I had more time I would have done the dryer hose thing with the small & large connected and done a cold smoke for about 8 hours or so.[p]Anyway - all in all it came out fairly decent!
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  • AlaskanC
    AlaskanC Posts: 1,346
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    It was a hot smoke this time. I posted how I did it in my response to Max.
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  • AlaskanC
    AlaskanC Posts: 1,346
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    BurntRaw,[p]Thanks! I was using a lens that I don't use very often so it is hard to tell if I've got it right. Seems that for every one good pic I have about 15 crappy ones! :)
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  • stike
    stike Posts: 15,597
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    AlaskanC,
    ...answered my question.
    real nice work there. damn.[p]if you do the dryer-hose gag, you could always just have it dump from the small (for your fire)into a cardboard box, rather than the egg. might be easier. i think attaching to the lower vent might be difficult-ish.[p]have a good holiday up there.
    love,
    ****
    ed egli avea del cul fatto trombetta -Dante
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  • AlaskanC
    AlaskanC Posts: 1,346
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    alright - stoppit!! If I keep laughing they are going to know I'm not working![p]Anyway - I did the cardboard box ghetto thing last year - it worked pretty good!
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  • stike
    stike Posts: 15,597
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    AlaskanC,
    yeah
    i saw it after i posted. DOH![p]looked great.
    ed egli avea del cul fatto trombetta -Dante
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  • Wise One
    Wise One Posts: 2,645
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    AlaskanC, Holy Smokes - that looks good. I see that new camera is getting lots of use.

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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
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    AlaskanC,
    You've done it again! Great job all the way around.[p]Mike
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  • Unknown
    Unknown
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    because your photos always look good! But sadly, I don't...[p]GTAGO

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  • Unknown
    Unknown
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    AlaskanC,
    If you were to use the dryer hose... how does this work... then do you use heat later? Very interested
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  • Unknown
    Unknown
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    AlaskanC,
    If you were to use the dryer hose... how does this work... then do you use heat later? Very interested
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  • stike
    stike Posts: 15,597
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    BbqKid,
    hose over the top vent, cools the smoke as it travels to a a secondary chamber where the food is. idea is to get the smoke below 140 i think, the threshold for cold vs hot smoking[p]one is cooking (hot smoke) the other, cold smoking, is more like preserving (uses a brine, etc.)
    ed egli avea del cul fatto trombetta -Dante
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  • Unknown
    Unknown
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    stike,
    Dumb question but.... the do you hot smoke it at a later date? or what would be the bennifit to doing it this way... that much better flavor?
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  • thirdeye
    thirdeye Posts: 7,428
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    BGESmokerBox.jpg
    <p />stike,[p]Did you see these pictures that were floating around a couple of months ago? I think this set-up would be sweet for cheese and other cold smoking. The styro cooler is a nice touch. I bet a cardboard box would work too.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Spring Chicken
    Spring Chicken Posts: 10,255
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    AlaskanC,
    You've been busy. Nice pictures. [p]I'm turning the Egg completely off and taking a much needed nap. I'll catch up on all your adventures later. But on these, you did good.[p]Spring "Sleepy As The Fourth Dwarf" Chicken
    Spring Texas USA
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