I can't say no to smoked salmon.

thirdeye

Can you smoke some of that salmon for the christmas party Saturday??? Well sure I sez.....trying to be polite.

I also do a good pastrami, I sez....trying to be sarcastic. Gee, that sounds good too. And so it goes.

Car Wash Mike

thirdeye,[p]That is some healthy looking salmon. How much did they weigh and what do make pastrami out of?[p]CWM[p]Clark: 'Tis the season to be merry.
Mary: That's my name.
Clark: No s&^%.

thirdeye

Car Wash Mike,
The big fillet was close to 4 and the others were a little over 3. The pastrami request was so sudden, I used packaged corned beef from the market, soaked for 5 hours. Can't wait to slice it.

Car Wash Mike

thirdeye,[p]Okay, do you serve the salmon cold or hot? I had smoked salmon at a party onetime, it was served cold and to die for.[p]CWM

Sigmore

Car Wash Mike, Mama Klump always said she liked big strong white boys totin cold smoked salmon to her house.

thirdeye

Car Wash Mike,
I favor it chilled, with a squeeze of lemon, or with a little dill sauce. I don't care for capers but I sometimes put whole red and green peppercorns on top. they soften during smoking. These fillets have ground black, white and lemon pepper.

Car Wash Mike

sigmore,[p]Which one did she like more? LOL[p]CWM

J Appledog

I'm glad I'm not the only one, thirdeye. I've smoked over 40 pounds in the last 2 weeks and picked up 24 pounds more today, fresh from New Brunswick, to smoke over the weekend. The neighbors can't seem to get enough! JCA

Sigmore

Car Wash Mike, Peter Lawford, Mike Harvey, Peter Graves, and Jack Lord, OOOOHHH that Jack Lord. He's the only white man, well you know.

HolySmokes

thirdeye,
lookin' good![p]I just gave all my employees Christmas packages of
smoked salmon from this fall's fishing trips. There's
nothing like fresh caught coho or king smoked in the egg...[p]I have a fishing buddy who does it in his 'smoker', and
it's good... but kinda dry.
HS

djm5x9

thirdeye:[p]Yeah . . . Home made pastrami . . . Three briskets (22 lbs) have been brining all week and this evening I am smoking them with a little cherry wood. Looking forward to some really good sammiches next week . . .

RRP

thirdeye, cut off a tad and give this spread recipe a try that I posted some time ago...it's a favorite in our home.

[ul][li]spread[/ul]

Crab leg

thirdeye,
Time and temp please. Those are beautiful.
Seth

thirdeye

Crab leg,[p]Salmon: almost 5 hours @ a target rack temp of 160-170. Used apple then finished with cherry for that red color. Internal temp was 175 when pulled off, which is a little higher than I usually go but they were almost 3/4 inch thick in the middle, and I wanted good flake and not any mushiness.[p]Pastrami: around 8 hours @ a rack temp of 250, pulled off when internal was 190

thirdeye

J Appledog,[p]WOW, That,s impressive. Do you Egg all of it or do you have a vertical?

thirdeye

J Appledog,
PS, What is your fire strategy? I've been experimenting.

J Appledog

I cannot tell a lie, thirdeye, most of it's been smoked in a Cookshack at 210 degrees. I've been really sick* for almost 3 weeks and am not supposed to go outside in these freezing temps, so quick trips to the Cookshack with a scarf around my nose & mouth is the most I can deal with right now. I can buy the salmon wholesale so this has been a good way to make some extra Christmas spending money and be housebound at the same time.[p]It's certainly not as good as on the egg, but with a good brine, apple wood, and a maple glaze it's coming out consistently beautiful, moist and delicious.[p]* I started taking blood pressure medicine a couple of months ago and it turned out that I am allergic to that particular medication. Of course it involved becoming extremely ill before they could figure it out....[p]JCA

thirdeye

J Appledog,[p]I have two Big Chief's that I only use for trout and salmon in mass quantities (they will hold up to 25 lbs. each) But in the winter, in Wyoming, they are only good for about 140°. (In the summer I can get up to 200°.) So I can either smoke for a few hours with apple & transfer a few fillets to the Egg to finish using cherry or spend all day Egging three or four at a time. I too prefer them done all on the Egg. [p]After starting and establishing a small fire in the center, I mix in apple wood in a small circle nearest the
coals, then mix cherry in the next circle, so that the apple burns first then yields to the cherry. But I'm wondering about starting some lump in a chimney and building several small fires in a circle, say halfway between the center and the edge of the firebox thinking that this may maintain those low temps and have better distrubtion of heat. Comments from anyone are welcome.[p]Hope you get the meds under control.

J Appledog

Thanks, thirdeye. Which kind of cherry do you use? The hardwood or the fruit wood? JCA[p]Where in Wyoming are you?

thirdeye

J Appledog, I'm assuming the cherry is fruitwood. I get it from a dealer in Washington state. I live in Casper.