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Hot Smoked Salmon

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bgebrent
bgebrent Posts: 19,636
in EggHead Forum
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.


Sandy Springs & Dawsonville Ga
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Comments

  • northGAcock
    northGAcock Posts: 15,164
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    Looks purdy....enjoy. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    If you need an outlet....
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  • bgebrent
    bgebrent Posts: 19,636
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    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.
    Sandy Springs & Dawsonville Ga
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  • XC242
    XC242 Posts: 1,208
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    Nicely done!
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
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  • Jstroke
    Jstroke Posts: 2,600
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    Nicely done. I could get used to egging with that view.
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • bgebrent
    bgebrent Posts: 19,636
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    Kept the boat warm this year and took it out.  Brisk boat ride was nice.  Thanks brother.
    Sandy Springs & Dawsonville Ga
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  • bgebrent
    bgebrent Posts: 19,636
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    Should this have been posted in OT?
    Sandy Springs & Dawsonville Ga
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  • lousubcap
    lousubcap Posts: 32,396
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    @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.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • bgebrent
    bgebrent Posts: 19,636
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    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.
    Sandy Springs & Dawsonville Ga
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  • EggNashville
    EggNashville Posts: 243
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    Fish looks great... but that view though!
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  • Stormbringer
    Stormbringer Posts: 2,082
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    I'm liking the idea of smoking over grape vines. Will try this in the new year.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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  • leemschu
    leemschu Posts: 609
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    Nice view man! And great looking salmon!
    Dyersburg, TN
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  • Jupiter Jim
    Jupiter Jim Posts: 3,351
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    Great smoke job Brent, wish I could taste it! Perhaps at BB 2019!

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

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  • YukonRon
    YukonRon Posts: 16,989
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    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.

    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SGH
    SGH Posts: 28,791
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    @bgebrent
    It looks mighty fine brother 👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Egg_Head_MD
    Egg_Head_MD Posts: 9
    edited January 2020
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    @bgebrent
    How are you re-heating after vac-sealing? 
    Smyrna, GA
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  • Mickey
    Mickey Posts: 19,674
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    So are you renting out a bedroom at your place? Nice view and great cook. 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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