Smoked Salmon - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 10-25-2006, 01:22 PM   #1
Wizard of Que
 
DATsBBQ's Avatar


 
Join Date: Jan 2006
Location: Galveston TX
Posts: 1,763
Smoked Salmon

Just about ready to put a 4lb fillet on. Been in a tenderquick brine since last night. Put a grate from an ECB on top of Einstein's firebox with foilpan on top incase I get a runaway hotspot. Shooting for a couple of hours at 190. If turns out as planned, into a foodsaver bag for the wifes big bash on the 3rd.

Yeah, made the trip to Costco, got the foodsaver machine for $125 and the fish for $25.

Never used the Tenderquick stuff before, just my own brine. Got it cause Big Wheels Hotlink recipe calls for some of the stuff. Pics to come.
__________________

DATsBBQ is offline   Reply With Quote
Old 10-25-2006, 03:01 PM   #2
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Sounds like a long time in the brine to me.
__________________

__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 10-25-2006, 03:18 PM   #3
Wizard of Que
 
DATsBBQ's Avatar


 
Join Date: Jan 2006
Location: Galveston TX
Posts: 1,763
It was weak brine, but it could be effin salty... time will tell. Oil fishes can hold up a lot better, and Einstein's been dialed in 193 +/1 2df for the last hour. Fish is just now beginning to sweat.

Just going by memory. Last fish I smoked was well over two decades ago, maybe more. Maybe should have asked BBQ gods that reside in this reality....just some Boulder-speak - sorry.

Hey, before I forget, THANKS for your post (TFYP).
DATsBBQ is offline   Reply With Quote
Old 10-25-2006, 03:35 PM   #4
Moderator
 
Griff's Avatar
 
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
It'll take more than overnight in brine to make it too salty. Folks up here talk about smoked fish like people on this board talk about the proper way to smoke a brisket -- there's lots of varying opinions. Some folks brine salmon 4 or 5 days. Of course, they soak it out longer before smoking and they'll cold smoke it for 7 to 10 days. It comes out more like smoked salmon jerky that way. The point is you can brine it for a long time if you soak it out accordingly. Just my two cents.

Griff
__________________
Griff
Friends don't let friends eat farmed fish.

"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
Griff is offline   Reply With Quote
Old 10-26-2006, 09:35 AM   #5
Wizard of Que
 
DATsBBQ's Avatar


 
Join Date: Jan 2006
Location: Galveston TX
Posts: 1,763
Well turned out good. A tad on the salty side, but some folks like that. I put it out as munchies a little after the party has started. Missed the snow by 4 hours!

http://www.ncre.biz/Salmon.html

Grind up the meat and make hotlinks tomorrow[/img]
DATsBBQ is offline   Reply With Quote
Old 10-26-2006, 11:01 AM   #6
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
Good looking fish....can't believe you guys are getting snow already.
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 10-26-2006, 12:22 PM   #7
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
I don't even want to f'ing think about it.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 10-26-2006, 12:28 PM   #8
Moderator
 
Griff's Avatar
 
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
We got our first snow this morning. It's about two weeks late here.

Griff
__________________
Griff
Friends don't let friends eat farmed fish.

"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
Griff is offline   Reply With Quote
Old 10-26-2006, 12:42 PM   #9
Wizard of Que
 
DATsBBQ's Avatar


 
Join Date: Jan 2006
Location: Galveston TX
Posts: 1,763
The snow we got is the wet slushy heart-attack variety. About 16" worth on the walks. Looks like its about to move out. Just overcast now.
DATsBBQ is offline   Reply With Quote
Old 10-26-2006, 07:25 PM   #10
Graduate of BBQ Central
 
jminion's Avatar


 
Join Date: Jan 2005
Location: Federal Way, WA
Posts: 671
TenderQuick Brine, please explain?
Jim
__________________
To get a better piece of chicken you'd have to be a rooster
jminion is offline   Reply With Quote
Old 10-26-2006, 07:53 PM   #11
Wizard of Que
 
DATsBBQ's Avatar


 
Join Date: Jan 2006
Location: Galveston TX
Posts: 1,763
Jiminion wrote
Quote:
TenderQuick Brine, please explain?
Jim

It's made by Morton Salt company. Find it next to the Kosher salt. Ingredients listed: salt, sugar, sodium Nitrite, sodium Nitrate, and something else for stability. Brine recipee is on the package (one cup tenderquick, 4 cups water).

The chemists here will have to explain the nitrite/nitrate thing. Been out of school too long to remember that. Hope that helps.
DATsBBQ is offline   Reply With Quote
Old 10-26-2006, 07:55 PM   #12
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Quote:
Originally Posted by DATsBBQ
Jiminion wrote
Quote:
TenderQuick Brine, please explain?
Jim

It's made by Morton Salt company. Find it next to the Kosher salt. Ingredients listed: salt, sugar, sodium Nitrite, sodium Nitrate, and something else for stability. Brine recipee is on the package (one cup tenderquick, 4 cups water).

The chemists here will have to explain the nitrite/nitrate thing. Been out of school too long to remember that. Hope that helps.
Uhm dats, Jim knows what tenderquick is, I think he finds your brine with it unusual.
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 10-26-2006, 08:00 PM   #13
Wizard of Que
 
DATsBBQ's Avatar


 
Join Date: Jan 2006
Location: Galveston TX
Posts: 1,763
Nick,
It's printed right on the package. :P Seems to have worked OK too. And is about the only thing that salt company gives away......check out Mortons web site and you will agree.
DATsBBQ is offline   Reply With Quote
Old 10-26-2006, 08:06 PM   #14
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
I'll be dipped in $hit, never knew that! Thanks for the info dats!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 10-27-2006, 08:46 PM   #15
Graduate of BBQ Central
 
jminion's Avatar


 
Join Date: Jan 2005
Location: Federal Way, WA
Posts: 671
Nick
Your right about the recipe, that is more TenderQuick than I use in a year and I use often.
Jim
__________________
To get a better piece of chicken you'd have to be a rooster
jminion is offline   Reply With Quote
Old 10-28-2006, 06:56 AM   #16
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
Good to see you back Jim, don't be a stranger.
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 10-28-2006, 06:58 AM   #17
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
I've never used the tender quick...just the insta cure...
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 10-28-2006, 12:17 PM   #18
God O'Que
 
Unity's Avatar


 
Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
This thread -- and the memory of some "squaw candy" Griff treated me to a couple decades ago -- started me looking for fish brine recipes on the Web. Here's a site that will bear out what Griff said about the variety of recipes and approaches in AK. I gotta try one or two of these with the salmon fillets I've got in the freezer. I'll let y'all know how it goes.

--John
__________________

__________________
Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
Unity is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







All times are GMT -5. The time now is 10:24 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
×