Long day. Started the fire about 03:30 this morning. Racks in about 04:15-ish. Just put the last bag in the freezer about 10 minutes ago. About 19 hours, on a cool and very damp, humid, rainy day. Five racks on this batch. On the racks to dry a bit. First check about four hours in. Finished up and cooling before getting vac’ d Sidewalk superintendent keeping an eye on the progress Smoke on hoarders. Owl
I can actually smell that smokey, fishy goodness from here! I suddenly have a yen for smoked salmon spread on Ritz crackers and a beer!
I had forgotten about this thread. I just posted earlier today about Smoked Salmon on the “What’s on the Grill or Smoker” thread. Wow, you’re doing Waaaaay Bigger batches than I am Do use a Dry, or Wet Brine? Any other prep tips you would like to share? Doug
Hopefully this doesn’t ramble or bounce around too bad. Simple 4:1 dry. Fluff with a fork, drop each piece meat side down(perfect amount) then set in a 10 gallon rubbermade tubs layering(any bigger is hard to stir evenly) up, meat to meat and skin to skin. I like to cut my fish in strips lengthwise, gives three side for brine to penetrate, three side for brine flavor and it keeps uniform thickness and is easier to finish evenly. It’ll only take smoke for the first few hours, until the shell is formed and it’s sealed up. After that just go with light heat to finish and don’t rush. Too much heat and you’ll get that goo on top when it splits and the oils force up. Everyone remembers to rotate your racks up and down but most forget to turn them as needed too, heat will run up one side or the other causing hot spots. When you take it out, while it’s still warm lift twist it loose from the racks, if you wait till it cools then it’ll stick. If you like to pull skin before packing, pull the skin while it’s just barely warm to the touch, easier and leaves a cleaner product. If your traeger is too hot, put the fish in first then start the fire, open the door will help cool and it will cause for a heavier smoke output, also try a short smoke tube to get the smoke about 2/3 - 3/4 where you want it then turn on the burn pot. If you’re going to can it, only smoke for about 1 1/2 to 2 hours then pack into your jars, canning hugely intensifies the smoke flavor. Best thing is to go slow. I know we have different setups, but it might take hours longer than you expect depending on several factors. Was it good? Bright, fresh chum are perfectly fine eating fish. Owl
