First Time smoking salmon

[fishon]

I am gonna smoke some of my salmon next week and I have never smoked salmon before I was just wondering if anybody could give me some good recipes and any tips on smoking salmon. Thanks.

[Nate]

Use the search button and you should find plenty of recipes and tips :smile:

[CAGEY]

fishon.....check your email :cheers:

Cagey

[ampersat]

for a first timer, i would start with the recipe for smoked salmon that came with your smoker (little chief, right?). it's worth looking at what's been posted here. do some searches and don't forget to hit the 2001 and 2000 archives. lots of folks have lots of different recipes that they've developed over time. you may not like some of them. with four racks to work with, i'd go standard with at least one, if not two. the other two you can play with. take it from me, when the recipe says to use non-iodized salt, use non-iodized salt. i have yet to smoke my first salmon but the batch of jerky i did last year turned out awful (the iodine gives it an almost metallic taste). while i may have yet to smoke my first salmon, i've had plenty of other folks' smoked fish. some i liked a lot, some i didn't much care for. if you go middle of the road with the brine, at least you're starting out well.

ps: if you like yours on the sweet side, sprinkle a rack of the salmon with brown sugar before you drop it in the smoker.

[Gobbaworms]

1 part rock salt to 3 parts brown sugar.
Layer serving size pieces (a bucket works well here) with the mixture. Each layer should be sprinked with the mixture until you can't see pink. Leave for 10 hours in the fridge.
Rinse pieces and put on smoker racks. Some of the pieces on the bottom might be firmer than the ones on top. If this is objectionalbe, pour offf the juice into another container add some water and soak the firmer ones.
Let all the pieces air dry overnight in a cool spot on the racks. This will glaze the meat.
Throw in the smoker with your favorite wood and enjoy.

[FM2]

Just bring it over to my house and I will smoke it for you graemlins/idea.gif graemlins/idea.gif

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I just can't help myself lately putting these guys in formation, but really fishon, I live in Aloha and would be more than happy to come to your place and share my receipes.

[5-Cents]

Try this link. This question was posted a few weeks ago and there are a ton of good receipes on this thread. I tired the receipe posted by Lynda and it was SUPER! Good luck!

:cheers:

http://www.ifish.net/ubb/ultimatebb.php?ubb=get_topic;f=1;t=014949#000000

[wetaline]

Fishon....

I've done a lot of experimenting w/ different brines and mix's - many of which i've pulled from this site.... and what i've found is this... my best tasting brine is also the simplest...

1 part coarse Kosher salt
3 parts DARK brown sugar
a couple heavy dashes of dried mustard

Mix in bowl, roll fish in mixture so thuroughly covered - stack fish in plastic containers ( or just use ziplocks). leave at roomtemp for 6 hours or so then put in fridge for another12-18 hours... (you can go longer if you like)

the morning your going to smoke - take fish out of containers, wipe excess goo off fish, set out, skin down.... Pepper to taste w/ coarse pepper.... Let sit for 2 hours to glaze.

And then start smoking. My advise on the smoke part... dont over cook it...

And its also a good idea to wear latex gloves when doing the mix, covering fish, and taking out of mix etc... ..... unless you like the mess on your hands.

Good luck

[Jennie@ifish]

Man, Bill and I were in a hurry last batch.
We used 2 cups WHITE sugar, and 2 cups salt.
Just enough water to make it stirrable.
BINGO! brine 14 hours and smoke for a little over 6.
One of the best batches we have made.
We ate it yesterday at ifishstock. Got lots of good compliments.
Jen

[Hummingbird]

Use wheat papers.It won't run up the side when you light it. :grin: Tom

[Silver Hilton]

Hummingbird, that was my joke...

The other one is, I love to smoke salmon, but boy, it's tough to roll... baddadda boom.

My recipe:

1 cup non-iodized salt
1 cup brown sugar
2 heaping TBSP molasses
1 TBSP garlic powder
2 TBSP dried onion flakes
2 cups white wine (preferably a chardonnay with not too much fruit) :wink:
water to fill an average mixing bowl an inch below the top after you add half of a 10-12 lb fish.

fillet your fish and remove the skin. Slice into pieces about 1/2 inch thick, on the slant, so that you don't cut the bones remaining after the fillet.

Soak in the brine from 8 to 12 hours, until they get good and firm. Pull the pieces from the brine, and rinse quickly in cold water. Put them on the racks, and let them dry for an hour or so.

Smoke over a warm smoke. I usually put three charcoal bricquettes into my little chief smoker pan, because it doesn't get quite hot enough otherwise. The fish is done when it will cleanly break off in flakes when you bend it. This usually takes 4 to 6 hours, and three to four pans of chips. This is perhaps closer to fish jerky than some people like, but I get no, and I mean NO complaints when I serve it up. And at the end of the party, the plate is licked clean.

[GutZ]

Granny Griffins Smoked Fish Recipe
(Family Secret)

In a new 5 gallon bucket –
1 Gallon warm water
2 cups salt (I use morton’s Table salt)
2 Cups Brown Sugar
4 tablespoons garlic powder
8 tablespoons onion powder
2 ounce bottle of mapeline
1 ½ cups Karo Corn Syrup

Mix it all real good. Add trimmed filets. I like to cut fish to skin (not through) in 1 1 ½ inch strips. This is enough brine for a 5 rack Big Chief Smoker. Let soak 6 to 12 hours. Dry on paper towels for at least one hour. Brush with honey if you like. Pepper heavy with crushed or cracked black pepper. Preheat smoker 1 hour. Smoke fish 6 to 12 hours or until completely done. Smoking time varies depending on wind and weather.

Jeff aka GutZ