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Old 04-05-2011, 05:51 PM   #1
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Smoked Salmon

My try at some smoked salmon. Made a dry brine of salt, brown sugar and pressed garlic.

Brined the fish for 12 hours, rinsed and dried.


set the fish in front of a fan and air dried for almost 6 hours


Smoked at 190*F with some alder smoke



Really good stuff, thanks for looking!!!
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Old 04-05-2011, 07:33 PM   #2
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Re: Smoked Salmon

You are a man of many talents John, looks great.
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Old 04-05-2011, 08:41 PM   #3
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Re: Smoked Salmon

awesome looking Salmon John!
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Old 04-05-2011, 09:02 PM   #4
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Re: Smoked Salmon

That looks wonderfull!! How long did you smoke the Salmon? Thanks Dave
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Old 04-05-2011, 09:04 PM   #5
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Re: Smoked Salmon

Quote:
Originally Posted by muddave
That looks wonderfull!! How long did you smoke the Salmon? Thanks Dave

I think it was around 1.5 hours.
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Old 04-06-2011, 07:08 AM   #6
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Re: Smoked Salmon

Awsome once again, John! Did you take it off at a certain temp or how it flaked?
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Old 04-06-2011, 08:54 AM   #7
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Re: Smoked Salmon

They were around 165 when I took them off. I wanted to take them off at around 140 but ran a couple of errands and they took a little longer than I anticipated so I was late taking the fish off. No harm though they still tasted great
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Old 04-06-2011, 12:11 PM   #8
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Re: Smoked Salmon

Great info, John, thanks!
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Old 04-06-2011, 12:13 PM   #9
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Re: Smoked Salmon

Hey John, do you need to add a curative like Morton's Tender Quick when you smoke salmon? Also, was it dried at room temperature for the 6 hours after the brine?

The fish looks fantastic. I really want to try this out. Did you use fresh salmon or farm salmon?
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Old 04-06-2011, 01:58 PM   #10
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Re: Smoked Salmon

Quote:
Originally Posted by Smokey Lew
Hey John, do you need to add a curative like Morton's Tender Quick when you smoke salmon? Also, was it dried at room temperature for the 6 hours after the brine?

The fish looks fantastic. I really want to try this out. Did you use fresh salmon or farm salmon?
I used kosher salt. Had the fish in the dry brine for 12 hours, then had the fish out on the counter for approx 6 hours in front of a fan. The salmon I used was the frozen wild caught individually packed bag Costco sells.

The brine I found from this site.
http://www.salmonuniversity.com/rs_htss01_index.html
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