Smoked salmon

[Skip]

Looking good! We would do scrambled eggs, smoked salmon, and a little cream cheese!

[Draznnl]

Given how the pictured ones look, Backroadmeats ,I doubt the ones you call bad are all that awful.

[Skip]

Have fun in the Alaskan Civilization Spinaker ! We will be waiting for a detailed report.

[Backroadmeats]

Well the first of it and s done. I dusted a few fillets with Meathead chicken rub. That rub is fantastic on salmon..

[Spinaker]

Never been halibut fishing but I would love to do it someday. We have alwasy done float trips down the rivers for salmon. This year we are targeting the silver salmon on the Togiak River. Gonna be awesome! Pics to follow, when and if I make it back.

[Spinaker]

Oh I will! You may have to wait until I get back.........closest road is gonna be a loooong ways away. Not to mention internet. LOL @barefly

[Backroadmeats]

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....

[Backroadmeats]

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!!😄😄

[Backroadmeats]

You are a lucky man!! That trip is on my bucket list. Hopefully you catch some salmon and halibut. Those are my favorite fish. I have a aunt that grew up in north pole Alaska and her family still lives there. They go for a week every other year and then invited us to go with when they go again in two years. I am thinking I am going to take her up on the offer this time. Good luck and post some pictures!!

[barelfly]

Pics! Especially of you on the river casting a fly rod!

[Sdell]

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

[Spinaker]

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.

[HawkerXP]

Yum!

[FireMan]

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

[Backroadmeats]

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!!