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Hot Smoked Salmon

Doc_Eggerton
Doc_Eggerton Posts: 5,321
in EggHead Forum
My own rub, apple wood, smoked at about 200.  Served after chilling on crackers with cream cheese, cucumber, and lemon.



XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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Comments

  • bgebrent
    bgebrent Posts: 19,636
    Man that looks outstanding!  I'd embarrass myself next to that plate.  Great cook brother!
    Sandy Springs & Dawsonville Ga
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Damn nice Salmon Doc!! The color is crazy nice.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • FWRealtor
    FWRealtor Posts: 57
    That looks phenomenal! Nicely done. 
    Big Green Egg Owner since 2012
    Fort Worth ,Texas
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  • Ima_good_egg
    Ima_good_egg Posts: 590
    Looks fantastic!  Would you mind sharing the dry cure recipe?
    Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
    Ima_good_egg said:
    Looks fantastic!  Would you mind sharing the dry cure recipe?
    The rub is my own recipe, but I would suggest Trager Sweet or any brown sugar rub you like.  Apply liberally and refrigerate over night uncovered.  Cook indirect at 200 or lower (which is a **** to do) until the albumen starts to leak out.  Chill and serve.  This is not a cure, just a rub as it does not preserve the flesh.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
    edited May 2016
    Doc_Eggerton said:
    Ima_good_egg said:
    Looks fantastic!  Would you mind sharing the dry cure recipe?
    The rub is my own recipe, but I would suggest Trager Sweet or any brown sugar rub you like.  Apply liberally and refrigerate over night uncovered.  Cook indirect at 200 or lower (which is a **** to do) until the albumen starts to leak out.  Chill and serve.  This is not a cure, just a rub as it does not preserve the flesh.
    LOL, our robot overlords (who I welcome) seem to need to censor me.  Censoring weakens the power of the written word, but hey, when were are all equal we'll all be happy, right?  BTW, what was so offensive as to be machine deletes was "pain in the aess".  Big freaking deal?

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • Ima_good_egg
    Ima_good_egg Posts: 590
    I'm well practiced at reading between the lines!  Thanks for the tips.
    Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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  • YukonRon
    YukonRon Posts: 17,446
    That is so over the top. Beautiful cook and presentation
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • KiterTodd
    KiterTodd Posts: 2,466
    Doc_Eggerton said:
    Ima_good_egg said:
    Looks fantastic!  Would you mind sharing the dry cure recipe?
    The rub is my own recipe, but I would suggest Trager Sweet or any brown sugar rub you like.  Apply liberally and refrigerate over night uncovered.  Cook indirect at 200 or lower (which is a **** to do) until the albumen starts to leak out.  Chill and serve.  This is not a cure, just a rub as it does not preserve the flesh.
    Looks great.

    About how long did yours take?

    I never knew that white stuff was called albumen.  Now I do!  I just called it "gross"   :lol:
    LBGE/Maryland
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
    Generally takes one to two hours.  This was a hair over one hour.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • bhedges1987
    bhedges1987 Posts: 3,201
    That looks really good.  I love some salmon

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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