Hot Smoked Salmon

bgebrent

It's a Christmas tradition for us to have smoked salmon.  First time I've made it.  Won't be the last (I hope).  Picked up a large filet from Costco.  Went with farm raised for this first endeavor.  Dry brined it overnight (brown sugar, kosher salt and some pepper) before rinsing and setting out in the fridge for pellicle formation.  That was five hours.
Smoked on the egg with grape vine for smoke (thanks again @DoubleEgger) at 190 for 2 hours until 145 IT.  No problem holding the temp.  What's left will be vac-sealed for serving and gifting.






Twas tasty.  To be indulged upon in a few days.

northGAcock

Looks purdy....enjoy. 

theyolksonyou

If you need an outlet....

bgebrent

theyolksonyou said:

If you need an outlet....

There one just to your south/north.  Come over here.  Word is there’s some Wellers 12 wet aging.

XC242

Nicely done!

Jstroke

Nicely done. I could get used to egging with that view.

bgebrent

Kept the boat warm this year and took it out.  Brisk boat ride was nice.  Thanks brother.

bgebrent

Should this have been posted in OT?

lousubcap

@bgebrent around here the Costco salmon is skinless as it appears your's was as well.  I prefer the skin on as it is easier to work with.  Looks great right there. 

For the pellicle  I put the salmon on a cooling rack and then outside (over bagged ice if the summer) and run a fan across it.  Never have tried the fridge.  However you get there is all that matters.

bgebrent

lousubcap said:

@bgebrent around here the Costco salmon is skinless as it appears your's was as well.  I prefer the skin on as it is easier to work with.  Looks great right there. 

For the pellicle  I put the salmon on a cooling rack and then outside (over bagged ice if the summer) and run a fan across it.  Never have tried the fridge.  However you get there is all that matters.

Frank.  Couldn’t get one skin on as I too would’ve liked.  Got a nice pellicle in the fridge, but you know I’m a hack.  It’s gonna be edible.  Merry Christmas brother underwater.  I hope yours is grand.

EggNashville

Fish looks great... but that view though!

Stormbringer

I'm liking the idea of smoking over grape vines. Will try this in the new year.

leemschu

Nice view man! And great looking salmon!

Jupiter Jim

Great smoke job Brent, wish I could taste it! Perhaps at BB 2019!

YukonRon

I learn something everytime I read your posts, and see your cooks.
I think it brilliant using parchment paper, with the foil.
I have always prepped salmon to ride on planks (cedar or alder), then dispose.
The meal looks delicious, as always, and I really enjoy the opportunity to pick up a new idea or two.
My grilled fish game has sucked for a long time, but I am getting there.
Thanks.

SGH

@bgebrent
It looks mighty fine brother 👍

Egg_Head_MD

@bgebrent
How are you re-heating after vac-sealing? 

Mickey

So are you renting out a bedroom at your place? Nice view and great cook.