Smoking salmon today

smokesniffer

Getting the small egg going. It is sockeye season here and I have had great success bringing home the meat. Will post some more pics as time goes on.

smokesniffer

Fish isn't upside down. I keep forgetting how to hold the iPhone. :P

smokesniffer

Trying another way

johnmitchell

Upside down,sideways...That looks awesome. 8-|

smokesniffer

@johnmitchell, thanks, old dog new tricks scenario. Going to try a different type of smoke, McIlhenny Tabasco chips. I am thinking it will be a stronger flavour. Just did one fish as an experiment. Time will tell..

smokesniffer

Pulled the PS and added some more chips and then the meat went on.

SGH

Standing by.

SkinnyV

On my list...did you brine?

smokesniffer

@SkinnyV yes I did. Wet brine for about 30 hours and then let it sit on a rack in the fridge for close to 2 days. Then onto the egg.

@SGH not sure I am in the same league as a person of your caliber, but I will do my best for ya.

SGH

@smokesniffer‌
Brother Sniffer you are certainly in my league. Your cooks are phenomenal.

smokesniffer

@SkinnyV

 Here is the recipe if you want to give it try. 

2 cups Brown sugar 

1 cup Uniodized salt ( I used Kosher Salt)

1 cup Teriyaki sauce 

1 cup White wine 

1/2 cup Water 

1/2 cup Honey 

1/4 cup Garlic powder 

3 tbs Crushed black pepper 

2 tbs seasoning salt ( I used Lawrey’s)

Mix and Marinate fish in brine overnight- Rinse well in cold water. Let stand for a couple of hours, then smoke. 

This has worked well for me over the years. Works great for steelhead too! Good luck.

I do marinate it longer as well, and let it stand longer, if my schedule allows.

Good Luck 

smokesniffer

Getting close to the finish line. Going to relax and enjoy the sunshine

smokesniffer

Well it's over. Placed fish on rack to cool.

SGH

Looks like a slam dunk to me. Great looking salmon. Enjoy!

smokesniffer

@SGH thank you, letting it cool now, took a little sample, tastes good, maybe just a touch to dry. Generally happy with the results. We are having company over for supper, will give them all a little piece to take home with them.

SGH

Just curious what internal temp did you pull at?

smokesniffer

@SGH and thanks for the complements. I read about the brisket camp and so wishing you could put some on like that up in our neck of the woods, it would be a HUGE school of info. I would ask for y"all to post lots of pics for us to enjoy. Enjoy your weekend.

SGH

@smokesniffer‌
Where are you located. May try to make it happen in the future.

smokesniffer

@SGH pulled at 147. Egg was rolling along @ 210* Took about 4 hours. 

SGH

@smokesniffer‌
Have you ever tried pulling it around 135 internal? The salmon will be very moist and still done due to carry over cooking. Give it a try sometime and see what you think. Again excellent looking salmon my friend.

smokesniffer

@SGH thank you I will be doing some more hopefully within a couple of weeks and will try that IT. Flavour is nice, just a bit dry. Thanks for the suggestion.

SGH

Just for reference I pull salmon around 125 internal. It will be on the side of rare but this is how I prefer it. Very, very moist for sure. Some dislike rare fish. However it is delicious if you don't mind your fish a little rare.

smokesniffer

@SGH thanks, I know that at 125, the other half of the house hold would turn their nose up. But I will try something around the 130-135 range and see how that works out. Do you wet brine or dry brine?? Care to share a recipe??

SGH

To be honest I don't brine salmon. Getting lazy in my older years. Because my wife likes it rare I can get away without brining. Come out very moist when pulled around 125.