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Smoked salmon

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    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

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    #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

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      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 :-)

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