Smoked Salmon

cupboy · November 2009

I would like to make an attempt at smoked salmon.

Does anyone have a good recipe for a first timer?

Susan Egglaine · November 2009

third eye has a good site, maybe someone will put the link here or just put it in the search box

Misippi Egger · November 2009

Here is Thirdeye's Recipe (link) for Dry Cured Smoked salmon:

http://playingwithfireandsmoke.blogspot.com/1995/02/seafood-dry-cure-for-salmon-trout-or.html

Bacchus · November 2009

Coat the Salmon in "Raging River" then go indirect at 200deg dome until done. I think its 130 internal.

thirdeye · November 2009

Sometimes it's easy to use the term "smoking" in more than one context. Salmon is one of them.

It can be seasoned then cooked with using flavor smoke (either with wood in the coals or cooked on a plank) using medium pit temperatures or grilling temps.

Or.... salmon can be hot smoked, with pit temps from 200* to 250*. (It can also be cold smoked with pit temps less than 100*, but the Egg is really not suited for this). Hot "smoking" generally involves either a liquid brine or dry cure to prepare the fish. The outcome is a different flavor, texture and color than fresh fish that is flavor smoked. This first fillet was dry cured and hot smoked, I used green peppercorns for decoration. The second one was cured and seasoned before smoking.

Loco Lobo · November 2009

Here is the link to my try at smoked salmon. Only change is to make sure not to leave it on too long.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=651624&catid=1#

Loco Lobo · November 2009

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=651624&catid=1#

Link to my post. Don't let it go too long.

Second try on the post

cupboy · November 2009

thanks everyone...i will give it a try

Smoked Salmon

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