Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Salmon Smoke, need help

jkraus
jkraus Posts: 7
in EggHead Forum
I followed the Naked Wiz recipe for about 4lbs of Salmon http://www.nakedwhiz.com/smokedsalmon.htm and have used this before,  But this time after 12hr smoke it came out still kind of moist, like still had a lot of oil in it.  I put back on for 6 hrs, and better, but still not the dry flaky results I was looking for, still very oily and not so dry.  It is good salmon as far as I know.  Do I need to smoke even longer?

Thnaks
Joe 
· Share on FacebookShare on Twitter

Comments

  • Teefus
    Teefus Posts: 1,260
    I would expect the Naked Wiz recipe to yield good results.

    I use a dry cure of kosher salt, brown sugar, and black pepper. I put it on heavy on both sides and let it sit 12 hours in the fridge in a glass pan covered with Saran Wrap. After rinsing very well it sits uncovered in the fridge for three hours or more to dry. I smoke it for six hours on the egg with lump and big chunks of apple and pecan. Temp is held between 180 and 200 except for the last hour, when I let it run up to 250. Internal temp is 160 when I pull it. Once at room temp, I wrap it in Saran Wrap and put in in the refrigerator for a couple days (if I have the willpower).

    The cure pulls much of the moisture out of the fish but the oil and fat remains. The finished product is firm, flaky, and low moisture but not really dry. That would be Salmon Jerky.
    Michiana, South of the border.
    · Share on FacebookShare on Twitter
  • Photo Egg
    Photo Egg Posts: 12,137
    jkraus said:
    I followed the Naked Wiz recipe for about 4lbs of Salmon http://www.nakedwhiz.com/smokedsalmon.htm and have used this before,  But this time after 12hr smoke it came out still kind of moist, like still had a lot of oil in it.  I put back on for 6 hrs, and better, but still not the dry flaky results I was looking for, still very oily and not so dry.  It is good salmon as far as I know.  Do I need to smoke even longer?

    Thnaks
    Joe 
    Is it possible that that your dome temp gauge is off and you are cooking at a lower temp than intended?
    Thank you,
    Darian

    Galveston Texas
    · Share on FacebookShare on Twitter
  • jkraus
    jkraus Posts: 7
    I am using a BBQ guru, and also have a separate thermometer, so I was pretty sure I was between 180-190F
    · Share on FacebookShare on Twitter
  • Photo Egg
    Photo Egg Posts: 12,137
    jkraus said:
    I am using a BBQ guru, and also have a separate thermometer, so I was pretty sure I was between 180-190F
    It was a shot.
    Thank you,
    Darian

    Galveston Texas
    · Share on FacebookShare on Twitter

Categories