Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Smoked salmon

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Smoked salmon

    I had a customer give me a couple salmon a while back so I dug out my old brine recipe. Here it is in case anyone is interested. 1 cup orange juice. 4 cups water. 1/4 cup garlic powder . 1tablspoon black pepper. 1/2 cup salt. 1 cup brown sugar. I let it sit in the brine overnight . Then smoke till the fat starts to appear on top the fillets. These fish were just gutted and beheaded and I have not filleted a fish in years so I am not to impressed with my work but it should still taste good!! Click image for larger version

Name:	IMG_20210911_170923_hdr.jpg
Views:	283
Size:	142.8 KB
ID:	1092738Click image for larger version

Name:	IMG_20210911_172852_hdr.jpg
Views:	247
Size:	76.0 KB
ID:	1092739Click image for larger version

Name:	IMG_20210912_073746_hdr.jpg
Views:	243
Size:	116.2 KB
ID:	1092740

    #2
    Ya did OK. Most interested in the final outcome. Keep er smokin!

    Comment


    • Backroadmeats
      Backroadmeats commented
      Editing a comment
      It is kind of embarrassing consider I make a living with a knife in my hand.. FYI that pictured is staged so you can't see the really bad ones!!😄😄

    • Draznnl
      Draznnl commented
      Editing a comment
      Given how the pictured ones look, Backroadmeats ,I doubt the ones you call bad are all that awful.

    #3
    Yum!

    Comment


      #4
      Thanks for the recipe! I am on my way up to Alaska right now. (Currently over Manitoba at 32,000 FT) I am looking forward to eating a ton of salmon for days on end.

      I will have to try this out when I get back to civilization.

      Comment


      • Skip
        Skip commented
        Editing a comment
        Have fun in the Alaskan Civilization Spinaker ! We will be waiting for a detailed report.

      • FireMan
        FireMan commented
        Editing a comment
        Give a grizz a hug fer me. It’s been 30 years since I was up there for the summer of ‘91. Enjoy man!

      • Elton's BBQ
        Elton's BBQ commented
        Editing a comment
        Damn i'd like to tag along.. Enjoy Brother!

      #5
      Looks really good. Love salmon on my smoker. What cooking temp did you go with and what internal temp on the fish?

      Comment


      • Backroadmeats
        Backroadmeats commented
        Editing a comment
        I don't do internal temp on salmon. It is done when ya start to see fat on top of the fillets and ya pick it up with a spatula it it flakes apart. I have the smokeboost turned on at about 200 degrees and am going to let that be for an hour then bump temp to 225. First time doin this in my smokefire,. So we will see....

      #6
      Well the first of it and s done. I dusted a few fillets with Meathead chicken rub. That rub is fantastic on salmon.. Click image for larger version

Name:	IMG_20210912_091652_hdr.jpg
Views:	243
Size:	131.0 KB
ID:	1092798Click image for larger version

Name:	IMG_20210912_091958_hdr.jpg
Views:	228
Size:	156.0 KB
ID:	1092799Click image for larger version

Name:	IMG_20210912_091952.jpg
Views:	234
Size:	153.7 KB
ID:	1092800

      Comment


      • Skip
        Skip commented
        Editing a comment
        Looking good! We would do scrambled eggs, smoked salmon, and a little cream cheese!

      #7
      All of it is done. After the wife and kids ate some, all of it was dusted with the chicken rub!! It is really good on the salmon. Click image for larger version  Name:	IMG_20210912_093917_hdr.jpg Views:	0 Size:	3.37 MB ID:	1092847

      Comment


      • Spinaker
        Spinaker commented
        Editing a comment
        Looking good. Next time I run up to Vermillion, I need to stop at your shop!

      • Backroadmeats
        Backroadmeats commented
        Editing a comment
        Spinaker yes you do!! I forget how good smoked salmon is.. damn .. I think I am going to make some salmon spread and watch the Vikings game!!

      • Spinaker
        Spinaker commented
        Editing a comment
        Now that is a great idea! Backroadmeats

      #8
      Well, you added insult to injury here as just this morning I had to to toss 12 lbs of wild caught King Salmon due to a freezer failure. ☹️ Then you show us some delicious grilled salmon to rub it in. All kidding aside, great looking fish.

      Comment


      • FireMan
        FireMan commented
        Editing a comment
        You said kidding aside, I do hope that’s what it was. 🕶

      • Donw
        Donw commented
        Editing a comment
        FireMan Nope, unfortunately it happened. Filled up all the other freezers and had to sacrifice the salmon, some SNF prime cowboys, Creekstone Duroc pork butts and a few other things. Just no more room. I have the appliance store delivering a large chest freezer tomorrow which we are mainly going to use as an emergency backup if this happens again.

      #9
      Nice,
      Look like Jack Salmon and mighty tasty too.
      I would par them with PBR.

      Comment


      • Backroadmeats
        Backroadmeats commented
        Editing a comment
        Ok I live in MN. What is a jack salmon?? I have never caught a salmon,. I have caught lake trout in Canada which I think is close..??..maybe I sound like an idiot too

      • bbqLuv
        bbqLuv commented
        Editing a comment
        Jack salmon Jacks are precocial male salmon that have spent one winter less in the ocean than the youngest females of a given species. Because they are younger, jack salmon are smaller than other age classes of conspecifics. Coho jacks return to spawn the same year they smolted and so are particularly small.

      #10
      What do you serve alongside that smoked salmon?
      Looks great btw..

      Comment


      • IowaGirl
        IowaGirl commented
        Editing a comment
        Greasy fingers to lick?

      • Elton's BBQ
        Elton's BBQ commented
        Editing a comment
        Haha IowaGirl Right :-)

    Announcement

    Collapse
    No announcement yet.
    Working...
    X
    false
    0
    Guest
    500
    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
    false
    false
    {"count":0,"link":"/forum/announcements/","debug":""}
    Yes
    Rubs Promo

    Spotlight

    These are not ads or paid placements. These are some of our favorite tools and toys.

    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

    Use Our Links To Help Keep Us Alive

    A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


    The Pit Barrel Cooker May Be Too Easy


    The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

    Click here to read our detailed review and the raves from people who own them


    Is This Superb Charcoal Grill A Kamado Killer?


    The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

    Click here to read our detailed review of the PK 360

    Click here to order directly and get an exclusive AmazingRibs.com deal



    Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

    Click here to see our list of Gold Medal Gifts


    The Cool Kettle With The Hinged Hood We Always Wanted


    Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

    Click here for more about what makes this grill special

     

    Comprehensive Temperature Magnet With 80+ Important Temps

    Amazingribs.com temperature magnet
    Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

    Click here to order.


    GrillGrates Take Gas Grills To The InfraredZone


    GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

    Click here for more about what makes these grates so special


    The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

    kamado grill
    Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

    Click here for our article on this exciting cooker