2 whole salmon from fareway cost was $20.50 i think
cut in half and brined for 48hrs, i use the HI mountain brand fish brine, makes a great base for starters, i alwase add more to the brine thats why i say that, like extra maple syrup for one, but i break it all up and vacume pac it 3 oz per bag to hand out at family gatherings and such.
A suggestion from an Alaskan Salmon Smoker...ME !
Hang your salmon from wire hooks so that the skin doesnt lay on the Racks. This keeps the creosote in smoke that forms on the metal Racks from making the fish Bitter from contact. I smoke 200 to 400 lbs of Salmon every year , as I can get 200 Copper River Reds on my Permit. I brine in Brown sugar , Salt, and Pineapple juice, then smoke with Rotten Cottonwood and apple wood chips.
Rich
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[I]You know you might be facing your doom,when all you get is a click when you're expecting a BOOM!:( [/I]
I eat it, and I give it to people that come up for a Visit !!!
Man, I normally don't like seafood and only grudgingly eat smoked salmon when it's the only meat available, but your pictures and recipes are makin' me want to take a trip up through BC to visit!
Though, from what I understand, the Trans-Alaskan highway is quite treacherous with VW Bug-sized potholes.... Almost worth it to buy a plane ticket, but I also like to be able to drive wherever I travel to.
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wish i could hang them that way moose but having to work with what Ive got and to prefect it, i leave the skin on so any bitterness is stripped away with the skin, the meat is jucy and a good smoke flavor to it.
around here you dont find smoked salmon and when you do its made up north and its pricy.
To answer the Questions TT...I can and process the smoked strips, then you can open a can and eat it with crackers, but the best is to make Smoked salmon salad with onions, garlic, Relish, and either Mayonaisse or cream cheese and serve on crackers, or sourdough Bread ! It is to die for!
Troy, Come on up !
Justacar...The Alcan Highway is in good shape for all the tourists to drive their fancy motorhomes up. There is some construction always going on and the last leg has some rough graveled places but the Big holes are filled so it won't eat your VW !!!
I also Can up some Fresh pack Salmon, Fresh Halibut, and Smoked Halibut, and make Squaw Candy(smoked Salmon Jerky)...
Rich
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[I]You know you might be facing your doom,when all you get is a click when you're expecting a BOOM!:( [/I]
I'm smoking 2 more salmon ive got brinning in the fridge, probly tuesday sometime, I'm down to 15 packages and i wanted more for this family campout here in a few weeks plus i have deer jurky too this is going to be fun.
To answer the Questions TT...I can and process the smoked strips, then you can open a can and eat it with crackers, but the best is to make Smoked salmon salad with onions, garlic, Relish, and either Mayonaisse or cream cheese and serve on crackers, or sourdough Bread ! It is to die for!
I think I've had it that way too. But I've also just had fresh smoked salmon on crackers.
well i needed more for the family campout so i smoked 2 more salmon today, this came out better then the last batch but i tweeked the brine and the wood alittle, good thing i keep notes.
Moose: i think i hit an all time high on this one, never before have i wanted to grab a fork and some tarter sauce and eat it all
I added more maple and a spice i realy like plus it brined for 2 1/2 days.
then then i wanted to do something different so on the first smoke box i put in 4 chunks of mesquite the rest was hickory, the 2nd fill of the smoke box hickory/peach 50/50 to sweeten things up abit, and it payied off.
MOOSE BUDDY, you ever try smoking a harder fish? say maby a carp and have it turn out GREAT as salmon? ever smoke a 75 lb Flathead catfish? and not taste like MUD? or smoked mud its easy working with the best fish but what about the worst fish?
chrish I wish I could send yall some sasaphras wood to add to your hickory. It don't take much, but I think youd love the taste.
It's a old southern secret useing 1 chunk of sasaphras with hickory.
Ole Black man that won a Texas, Arkansas, Bar B Q cook off had me try it and I always use it when I smoke or Bar B Que now...It's kinda like it was the missing ingrediant.
plus it brined for 2 1/2 days.
its easy working with the best fish but what about the worst fish?
