Smoked Salmon?

[Small Fry]

jacobsmuhlens in Corniules 503 359-0479 Does good work on smoked salmon.

[uspolymer]

I'm looking for an outfit that smokes salmon in large quantities. Your help would be greatly appreciated. I can be reached at uspolymer@yahoo.com or 503-335-9355. Thanks!

[Crabby]

Fishabonus offered an excellent dry rub recipe on the following thread. CLICK HERE! (http://www.ifish.net/ubb/ultimatebb.php?ubb=get_topic;f=1;t=029328#000002) Easiest recipe I have done so far!!!! You can make the rub ahead and keep it in an air tight, dry container. Give it a try, you won't be dissapointed.

Any suggestions on how to know when smoked salmon is done :shrug: My last batch was a little to mushy after cooled. I put it back in the oven for a while and it still didn't finish enough. Had to toss it, When in doubt throw it out!! is my motto!!!

[Born to Fish]

I'll second the motion on the dry rub recipe from Fishabonus. I've made two batches so far and it's great. No more wet brine soaks for me. :cheers:

Crabby, wish I had a fool proof system to offer you, but what I usually do is press my finger on the fillet to see how firm it is. This is working for me, so far.

[Freakwater]

Tony's Smokehouse in Oregon City.
Vacuum packed is dang tasty! Did not care for their canned product.

[Barviewrocks]

Karla's in the northern part of Rockaway on the east side of hwy 101 is one of my favorites. She can ship orders.

[CptCatchem]

Hey Crabby
Last couple batches I did had some pretty thick pieces in it and the weather was much cooler than earlier in the year and using big chief smokers ya know what that means :smile:
Well some of the thicker pieces felt fine about 1/2 way through but were awful soft on the bottom half next to the skin. I had already had them in the smoker for 16 hrs and knew they had to be done so I tried a piece. Sure enough it was done ( as it flaked apart ) just moister than usual and it was very good eating.
To further dry it out I layered it on paper towels and put it a plastic container with a loose lid and put it in the refridgerater for a couple days. Two or three days in the fridge can do wonders when it comes to further drying it.
Something you just might try before throwing it out next time :smile:

[brushpuppy]

When using an uninsulated rack smoker, ROTATE the racks! Give each a chance to be near the heat element and you will end up with better consistancy in your finished product (especially during colder, damper weather). It takes a bit more fussing while the process is going on but well worth the effort.