In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

Salmon

Discussion in 'The Smokehouse' started by Paul bunion, Oct 26, 2013.

  1. Paul bunion

    Paul bunion

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    This is going on the smoker in about an hour. I realized I was rinsing off the salt rub that I had neglected to take a photo of it. Right now it is air curing to form a bit of a pellicle.

    IMGP9763.JPG

    (Look at that poor photo, I didn't center the subject on the plate and I have noise from the cutting board next to it. And I have the shadow of the lens.)

    I follow this recipe from the WeberBullet web site. It gives me consistent results and the usual comment from people when I serve it is "This is the best Salmon I have ever had in my life!" Can't go wrong with that. You PNW guys might disagree with me but I find that Altantic Salmon is superior in the smoker as its inherent oil content makes for a moister, more tender smoke. Whenever I try this with King salmon it is too dry.


    I'm off to light the Weber Bullet. I'll get it up to 225 with a few pieces of cherry and red oak in it. Then dust with the sweet rub and smoke till it is at about 135.
     
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  2. swags

    swags Moderator

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    I love salmon
     
  3. Certified106

    Certified106

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    Man I can't wait to see the finished results! So far it looks great!
     
  4. StihlHead

    StihlHead

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    Hey, my address here is....
     
  5. Paul bunion

    Paul bunion

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    Here it is dusted with the sweet rub, just prior to being put on the smoker. Brown sugar, garlic, onion, savory and tarragon. I have found that you need to use this sparingly. Too much and the salmon is more like candy. Sprinkled on judiciously it will be perfectly balanced against the smoke.

    IMGP9764.JPG
     
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  6. papadave

    papadave

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    I'm lookin' at that right before bed, and I think I'll be dreaming of Salmon and salad.
     
  7. Woodwidow

    Woodwidow

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    Up here, mostly sugar based smoked salmon is called Indian Candy. It is so good and addictive! :drool:
     
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  8. Paul bunion

    Paul bunion

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    And the leftovers go great in scrambled eggs the next morning. :)
     
  9. Woodwidow

    Woodwidow

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    Or smoked salmon Bennies!
     
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  10. StihlHead

    StihlHead

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    Dammit, now I want salmon benendict! Hmmm, now I wonder if I can smoke poached eggs?
     
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  11. Mastermind

    Mastermind

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    Dammit, I wanted to see it after being smoked.
     
  12. StihlHead

    StihlHead

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    OK, well here is a rack of smoked candied salmon... BC style.

    candied salmon.jpg
    Homer Simpson wiggly fingered YUUUUUUM....
     
    Last edited: Oct 28, 2013
  13. Mastermind

    Mastermind

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    That's purty.
     
  14. Certified106

    Certified106

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    That is a thing of beauty!
     
  15. Mitch Newton

    Mitch Newton

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    What's the coating? Looks great!
     
  16. Xena

    Xena

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    Mmm Salmon. Yummo. Baked tater and salad sides.
     
  17. StihlHead

    StihlHead

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    That is king salmon (AKA: Chinook) with the skin left on and dry brined in kosher salt, brown sugar, powdered Worcestershire and garlic. The wet look comes from the oiling the fish before it is brined (helps the brine stick and adds flavor). Smoked at low heat (120-150) with alder and apple.
     
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  18. Woodwidow

    Woodwidow

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    OOOOOOOH! and I am trying to eat less. That looks good. Some cream cheese and crackers and... good thing it is only a picture!!! :D
     
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