Author Topic: up early for round two.....  (Read 390 times)

Offline ctom

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up early for round two.....
« on: 08/09/18 09:37 UTC »


This smoked salmon is good stuff so getting up at 3 AM getting things ready before the day's heat hits is well worth it. There's about five hours and 45 minutes of applewood smoke on this. Had to sample a bit and think I need to get this sealed up before I make the sampling a habit. Man is this good.

Offline Kasilofchrisn

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Re: up early for round two.....
« Reply #1 on: 08/09/18 09:58 UTC »
I smoke my salmon for 11.5 hours in my Big Chief smoker.
12 hours makes them a bit too dry.
My halibut I smoke for about 6 hours.
Both are so awesome.
I dry mine after brine and dry rub until a good tacky pellicle is formed. This is what really helps hold in the smoke flavor.
My favorite is white King salmon.
But silvers and reds also smoke up real nice.


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Offline Paneltruck.lures

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Re: up early for round two.....
« Reply #2 on: 08/09/18 12:51 UTC »
That does look good
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Offline ctom

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Re: up early for round two.....
« Reply #3 on: 08/09/18 18:08 UTC »
I use apple and pear to smoke my fish and the combination of woods makes a dense smoke so longer smoke times are simply not beneficial. I use Morton Tender Qwik and brown sugar to rub into the fillets, then they set in the fridge for at least 12 hours, get rinsed off, dried and smoked. I never wet brine fish....anything for that matter.

Offline Kasilofchrisn

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Re: up early for round two.....
« Reply #4 on: 08/10/18 09:52 UTC »
The recipe I use was developed by a family friend.
It's two hours in a salt water brine then gets spiced and rubbed with brown sugar.
This sits overnight until a good tacky pellicle is formed.
Then it's into my big Chief for 11.5 hours of hickory smoke.
It doesn't need smoke the whole time though.
But since I hot smoke it it need to be in the hot smoker for the allotted time.
Hands down the best smoked salmon I've ever had. And that's saying a lot as smoked salmon is so very very common here in Alaska.
Everybody has their own recipe but I've found the one I use to taste the best to me.
Now the Alaska Native tradition is cold smoking and they smoke theirs 3-7 days usually with Cottonwood but Alder or Birch are sometimes used.
This is a continue smoke the entire 3-7 days until the fish is hard.
This fish is then shelf stable.
« Last Edit: 08/10/18 09:56 UTC by Kasilofchrisn »

Online WALLEYE WACKER

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Re: up early for round two.....
« Reply #5 on: 08/10/18 20:18 UTC »
Round two looks as awesome as the first.

Offline ctom

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Re: up early for round two.....
« Reply #6 on: 08/10/18 20:30 UTC »
I had smoked salmon ala the Inuets when we were on our Alaskan cruise and its certainly different from what I've eaten here in Minnesota and Wisconsin. I've had wet brined, dry brined, hot smoked, cold smoked....I like it all.

I love this style of smoking and the rub I use and do all of my fish that get smoked doing it this way. In the spring around March when we jig walleyes on the Mississippi River I'll keep any carp we get as long as its still gold in color and bring it home to smoke this way. I split it up with whoever was in the boat that day and never have any noses turned up at the offer. I have guys bring carp over for me to do for them.

There are as many styles of smoking fish as there are varieties of fish. Everyone has his own pet way of doing it. I've found that most of the time there's little room to same one way is better than the next.

Offline Kasilofchrisn

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Re: up early for round two.....
« Reply #7 on: 08/10/18 22:28 UTC »
Certainly true Tom.
I'm not a fan of the cold smoked salmon.
Especially those done with Cottonwood.
But I do like many varieties of hot smoked salmon.
I once tried some smoked salmon a guy did that was all five species of Pacific salmon caught in the saltwater on the same day.
All were smoked using the same recipe and all were delicious.
I bet 90%-95% of salmon fisherman could not have identified each one by taste or looks.
My smoked halibut is a modified recipe from a book.
But totally different recipe than my smoked salmon.
Also delicious but requires half the time in the smoker.

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