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Old 09-23-2008, 11:42 AM   #61
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Default Re: 5-Cents Smoked Salmon Step by Step With Pics

I used this recipe over the weekend, and it was the best tasting smoked salmon I have ever made. I used syrup instead of honey. Everyone at work also agreed this was my best also. Thanks a ton for the recipe.

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Old 10-08-2008, 08:18 AM   #62
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If you want to kick it up a notch try using japaleno (sp) jelly for the finsh!
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Old 10-30-2008, 04:00 PM   #63
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I have some frozen Coho on which I will use your recipe. Two questions: Do you use Iodized salt? Have you ever tried taking the skin off the filets b4 brining them?

Thanks for your very helpful post.

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Old 03-03-2009, 05:01 PM   #64
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thank you for the recipe.
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Old 09-09-2009, 11:12 AM   #65
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Default Re: 5-Cents Smoked Salmon Step by Step With Pics

Man...this rocks. It was awesome...thanks very much. Next time I will make sure and skin the slab - salmon and cut the pieces smaller. It is pretty moist....especially where the skin was.

Thanks

Jay
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Old 09-11-2009, 10:58 AM   #66
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Does anyone have some approximate smoking times when using a Traegar?
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Old 09-11-2009, 01:59 PM   #67
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Default Re: 5-Cents Smoked Salmon Step by Step With Pics

the coho are out thawing now. I cant wait to try this brine thx.
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Old 10-08-2009, 04:48 AM   #68
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Default Re: 5-Cents Smoked Salmon Step by Step With Pics

I tried this recipe on a bunch of large trout fillets on Tuesday night. It was outstanding! Thanks 5 cents!
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Old 11-02-2009, 08:13 PM   #69
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Default Re: 5-Cents Smoked Salmon Step by Step With Pics

Great recipe! I've always used a simple liquid brine of water, kosher salt and brown sugar. I used most of my fish supply from the freezer with this recipe and am happy to say that this is indeed the best smoked salmon you will eat. Thanks for sharing 5-Cents!
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Old 04-19-2010, 02:23 PM   #70
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Default Re: 5-Cents Smoked Salmon Step by Step With Pics

I just smoked 2-3 hours on a Traeger and then put in oven.
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Old 04-19-2010, 08:39 PM   #71
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thanks for the recipes
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Old 05-10-2010, 07:55 PM   #72
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Talking Re: 5-Cents Smoked Salmon Step by Step With Pics

Just pulled my salmon out of the oven. This is by far the best smoked salmon that I have ever had. thank you for this recipe
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Old 06-01-2010, 11:44 AM   #73
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Just pulled my salmon out of the oven. This is by far the best smoked salmon that I have ever had. thank you for this recipe
Ditto. I followed the recipe exactly and was rewarded with a fantastic result. Soooooo goooooood!!!!!!!!!

Thanks 5-cents!

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Old 06-01-2010, 02:52 PM   #74
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I just smoked 2-3 hours on a Traeger and then put in oven.

How can you get your temp low enough on the traeger to leave it on for this long??????? As far as I can tell the traeger does not go below 150. I tried this recipe on the traeger and it cooked waaay faster than I would have wanted. I wasnt that impressed........maybe I did something wrong.
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Old 07-15-2010, 11:46 AM   #75
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Default Re: 5-Cents Smoked Salmon Step by Step With Pics

5-cents,,,,Today i smoked up a bunch of Salmon and Kokanee using your recipe !!!! I have to tell ya it turned out great !
I used honey and i have to say Thanks for the recipe,,even my boy loved it ! Thanks Bob
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Old 07-20-2010, 05:04 PM   #76
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Default Re: 5-Cents Smoked Salmon Step by Step With Pics

Please tell where is this recipe located ?

Thanks
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Old 07-20-2010, 05:21 PM   #77
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nice
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Old 07-26-2010, 03:18 PM   #78
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Please tell where is this recipe located ?

Thanks
Bill
At the very top of page 1 of this thread...............

https://www.ifish.net/board/showthread.php?t=64066
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Old 08-09-2010, 03:46 PM   #79
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Default Re: 5-Cents Smoked Salmon Step by Step With Pics

I just pulled a steelhead out of the oven. Half was Jalapeno jelly, and the other half was honey glazed. My wife who is a fan of dill LOVED this. Next time I think I will only used a 1/4 of the dill (personally not a fan of dill), and use cayenne or crushed red pepper instead. Everyone who has tried it said it was the best ever!
Thanks 5-Cents
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Old 09-07-2010, 06:13 PM   #80
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Outstanding !!!!! Don't change a thing. Thank you.
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Old 10-05-2010, 09:00 PM   #81
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i traded the hot musturd powder for powderd wasabi and onion powder not onion salt, then finished it with the japaleno jelly, but i left it in the smoker instead of useing the oven, has a great kick very good!! very addicting!! making another batch tomarrow . p.s i tryied it on some tuna and i gotta say yummy!
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Old 10-16-2010, 12:38 PM   #82
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Anyone used 5-cent's recipe on rainbow trout?
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Old 10-21-2010, 08:32 AM   #83
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Default Re: 5-Cents Smoked Salmon Step by Step With Pics

I am getting ready to smoke some this weekend.......got all the spices but I can't find dried lemon peel.

....anyone no where I can buy this?

Thanks,
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Old 10-21-2010, 08:55 AM   #84
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Default Re: 5-Cents Smoked Salmon Step by Step With Pics

Got mine @ Freddy's but it wasn't cheap - glad I don't use it all the time

and yes I've used it on bow's and catfish....tasty
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Old 11-08-2010, 10:28 PM   #85
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thanks 5-cents!

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Old 11-08-2010, 10:30 PM   #86
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Default Re: 5-Cents Smoked Salmon Step by Step With Pics

Thank you 5-cents i love your brine!! its mouth watering just looking at it
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Old 11-09-2010, 10:19 PM   #87
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I am getting ready to smoke some this weekend.......got all the spices but I can't find dried lemon peel.

....anyone no where I can buy this?

Thanks,
Got mine at winco for $3. Freddies was $9.
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Old 01-28-2011, 06:11 AM   #88
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I have been getting quite a few emails recently about my smoked salmon so I thought I would post a step by step with pictures :grin:

First go to your freezer and check to see if you have enough salmon to smoke...


If you open your freezer and salmon falls out you know its time to smoke some fish!

I like to cut my salmon fillets in 1-1.5 inch thick chunks from the top of the back to the stomach. This will give you a nice long, thick piece of meat to smoke. It is best to always freeze your salmon before smoking as the freezing process breaks down the muscle tissue allowing the fish to brine better.


After the salmon is thawed get your ingredients lined up and ready to go.

Next make your brine, combine all these ingredients in a large bowl. Remember this is a dry brine there is no liquid involved here.

2 cups brown sugar
1/3 cup salt
1 tbsp onion salt
1 tbsp garlic salt
1 tbsp celery salt
1 tbsp black pepper
1 tbsp white pepper
1 tbsp dried hot mustard
1 tbsp dried lemon peel
1 tbsp dill weed

Combine all the ingredients and mix well.


I run three smokers at once so I start with a base of 24 cups of brown sugar!

You will need a large container to stack the fish. I use a plastic drawer from an old fridge. First you want to make a layer of brine on the bottom of your container, next place a layer of fish, then a layer of brine... continue stacking. I like to pack the brine as I go.


Stack your fish meat to meat with packed brine inbetween.

Place in the fridge for at least 24 hours. If you leave the fish in the brine longer they will turn into fish candy! I have left in brine up to 36 hours, it is best to try different lengths of time to see what you like best. In 12 hours or so the brine will turn to a liquid so make sure you baste and/or rotate your pieces of fish so they all get the same soaking time.


Your dry brine will soon turn to liquid.


When you are done soaking remove the fish from the brine and place on your smoking racks... DO NOT RINSE! Let stand for an hour or so until the fish becomes tacky. Place in the smoker and smoke.


Notice how candied the fish looks after a 3-day soak!


Fish is ready to remove from the smoker... remove about 1 hour before you normally would.

Take your fish out 1 hour before you normally do and place on cookie sheets. It is a good idea to coat the cookie sheets with some kind of non-stick spray before hand. Now generously coat the fish with honey... goop it on real thick!


Try honey, maple suryp or japeleno jelly for a coating.

Place fish in a 325 oven for about 20 minutes or until the edges of the fish start turning dark.


The finished product with a baked on honey glaze!

Take fish out and try not to eat it all when it is warm. I have to tell you it is the very best smoked salmon you will ever eat in your life and it is 100% better warm!


I'm 1/3 of the way there! Time to vaccum pack.
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Old 01-28-2011, 06:13 PM   #89
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your salmon process is wonderfull. do you have a receipie for sturgeon?
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Old 04-16-2011, 08:44 PM   #90
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I'm new to smoking fish and in the process of trying this recipe.How long and at what temp should I be smoking the fish?Also I have an electric water smoker so do I smoke with water in the pan or not?Thanks for the help.
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Old 04-28-2011, 02:50 PM   #91
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putting some kokes in the smoker here in just a few minutes using the 5 cent recipie can't wait to try it!
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Old 04-28-2011, 08:25 PM   #92
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my fish just got done very very good thanks 5 cents!
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Old 05-01-2011, 07:42 AM   #93
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Very good and totally reliable process.
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Old 05-10-2011, 07:33 PM   #94
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Thanks for sharing
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Old 05-26-2011, 09:39 PM   #95
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Just tried this recipe out this weekend. Was a great hit, thanks for sharing.
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Old 06-02-2011, 07:03 PM   #96
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i just got done with this recipe, i thought my family recipe was pretty darn good but i must hand it to you, THIS is how im going to be preparing all of my smoked salmon from now on. only thing i didnt add was the hot mustard because i didn't have any. is noticeable much, because it's pretty darn good without it. let it sit in the brine for 72 hours, caught it monday (memorial day) havent had the time to smoke it after work till today. lots of flavor!
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Old 07-08-2011, 08:19 PM   #97
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WOW! is all I can say these are soooo good.
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Old 08-08-2011, 11:54 PM   #98
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Awesome recipe.. Will never do it any other way.
Thanks,
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Old 08-09-2011, 02:31 PM   #99
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I have about 25 lbs of springer soaking in the brine right now.....
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Old 08-19-2011, 01:49 AM   #100
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One of my springers getting ready to freeze. Start with good fish, it can't help but be good later.



Here's a load of springer ready for the smoker after a 3 day soak (BTW, no changes to Shane's recipe.....)



Glazed with honey and ready to finish in the oven.



Done! Ready to vaccum pack, if I can keep the family away.....



Think my OTC team will enjoy the treats?


Thanks Shane!
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Old 08-22-2011, 08:47 PM   #101
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I imagine this would be fantastic with Kokanee. Has anyone tried it? How would you adjust the brine and smoking times for the smaller fish?
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Old 09-05-2011, 05:08 PM   #102
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RO - that looks epic!
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Old 10-29-2011, 08:12 PM   #103
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So I am the newest fan. I have been smoking and canning fish for a number of years now and have never had a complaint. Decided to try something new and saw this recipe. I am now a devout follower of "THE RECIPE". From family and friends.. they have said that it is BY FAR the best they have tasted. Some who were even on the borderline of not liking salmon have raved over the recipe. The Jalopeno Jelly is the trick for me. THANK YOU! Maby next spring I can say hello and thank you in person on the Columbia. Till then Tight Lines!
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Old 10-29-2011, 11:24 PM   #104
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thank you, thank you, thank you! soooo looking forward to trying this out.
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Old 11-21-2011, 08:01 PM   #105
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Worked great with steelhead.

The kicker was putting it on a cracker with mayo mixed with horseradish.....salty, sweet, aromatic....a great combo

Thx
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Old 02-29-2012, 08:38 PM   #106
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Wow that looks good thanks i will try
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Old 03-01-2012, 01:13 AM   #107
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Wow that looks good thanks i will try
You found a good place to start with you first post Petrovsky. Welcome to ifish!!

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Old 06-08-2012, 06:27 PM   #108
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I'm going to give this a shot!!!



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Old 07-29-2012, 08:14 PM   #109
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Whipped out a batch today....I didn't have the white pepper or lemon peel, but used the other ingredients and added a scoop of lemonade mix powder....still turned out very, very good. Might have to hide some from the wife and neighbors!
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Old 08-05-2012, 05:00 PM   #110
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Talking First attempt

Well my project for the weekend was to smoke my first batch of salmon ever using fresh caught Alaskan Sockeye and 5-cents recipe. Started with two slabs of filleted Sockeye cut and brined according to the reciepe. Placed on a Brinkmann gourmet charcoal smoker with 10 lbs hardwood charcoal and three Handfulls of soaked Alder chips. Wasn't sure how long to smoke them so after some research settled on 3hrs (lessoned learned number 1). Got the smoker set on "ideal" temperature and put the fish on. Decided to check after 1:15 minutes and to my surprise they were done! So I moved on to the honey and jalapeño glaze step. Left a couple of pieces out unaltered to compare. Since they already seemed a little overdone I cut the time in the oven down a bit. Glaze does make a difference...regular was good, messy (honey) was great and hot mess (jalapeño jelly) was really good! Sampled all three for flavor, doness etc. for my first time I was happy but a few flaws. Flavor was fine for me only alteration I made to the reciepe was I cut down a little on the dill and added a little cayenne pepper powder. Maybe a little sweeter next time with a little more brown sugar to give it that sweet and hot taste. It did have a little bit of a bitter aftertaste. I need to figure out how I can eliminate that next go around...any suggestions would be much appreciated! I have a feeling it was my charcoal and alder chips burning too fast or something? Only other adjustment would be cook time either one hour tops in the smoker or reduce the temperature. All in all I'm happy with the results of my first smoking attempt and won't hesitate again to use 5-cents reciepe!
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Old 08-27-2012, 10:40 AM   #111
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Does anyone have some approximate smoking times when using a Traegar?
I just did about 9-10 pounds of King. Simply put, I followed the recipe to the T. Doubled it for the 10 pounds or so of boned/skinned meat I had pulled 3 weeks ago from the Sacramento River. 30 hours in the brine, and wow it looks like bright red candy

2.5 hours on the traeger on smoke (155-160) then I put traeger on 325 and did the bake in there. I went 45 on the bake instead of 20 as the edges never turned black. Maybe too much honey or syrup or not enough, OR?

Brought some into work this morning for the masses after overnight in fridge...its all gone, it was a huge hit here, thanks!

Hope these times help out the traeger guys. I did use the traeger double rack for first time too, was sure glad I had that. I used Maple for pellets.
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Old 10-04-2012, 04:56 PM   #112
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awesome info
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Old 11-27-2012, 05:33 PM   #113
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Default Re: 5-Cents Smoked Salmon Step by Step With Pics

I was wondering what you would suggest for cooking temp and duration. I'm new to smoking and tried this recipe since it got really good reviews but the end result for me didn't turn out very well. I followed the steps until it got to placing the fish in the smoker. I had no idea what temp or duration to put it on. I started at 160 brought it up to 225 to get the chips going then back to about 180 for 3 hours. The fish came out pretty salty. I didn't wash the brine and used the measurement of salt that was in the directions. Not really sure what happened.
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Old 03-01-2013, 12:21 PM   #114
Knawx
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Default Re: 5-Cents Smoked Salmon Step by Step With Pics

This looks amazing, my typical recipe is much more basic.

salt, pepper let it set for 12-24 hours and then smoke.
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Old 07-02-2013, 11:09 PM   #115
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Default Re: 5-Cents Smoked Salmon Step by Step With Pics

I'm getting ready to use this brine (again)....just wanted to let the op know how much I really appreciate the receipe!

The only real adjustment on the brine was I used pepper flake as I have a very gringo mouth

Done on my treager tex elite
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Old 09-05-2013, 12:32 PM   #116
plunkero1
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Default Re: 5-Cents Smoked Salmon Step by Step With Pics

This is almost the exact same recipe that I use and it is by far the best ive ever had. With mine I usually add a bottle of yoshidas after its been sitting in the dry mix for about 12 hours and I found I like using maple syrup instead of honey but both are delicious.
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Old 09-15-2013, 11:14 PM   #117
redrocker
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Default Re: 5-Cents Smoked Salmon Step by Step With Pics

Quote:
Originally Posted by plunkero1 View Post
This is almost the exact same recipe that I use and it is by far the best ive ever had. With mine I usually add a bottle of yoshidas after its been sitting in the dry mix for about 12 hours and I found I like using maple syrup instead of honey but both are delicious.
I try and stay away from too much salt, so i shy away from any kind of shou sauce...but i bet it tasted great. It's really hard to mess up smoking our great nw heritage fish.
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Old 10-02-2013, 03:17 PM   #118
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Default Re: 5-Cents Smoked Salmon Step by Step With Pics

I heard that Lou's grandma started using your recipe and loves it, cudos to you
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Old 10-02-2013, 06:16 PM   #119
shybladder
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Default Re: 5-Cents Smoked Salmon Step by Step With Pics

5 cents, Where did you get my secret recipe from? Ha ha , it's really a good mix of ngredients you got there. Gunna have to throw the dill weed , mustard, and the lemon peel in next time. All other is the same as my recipe except for fresh chopped garlic (7 cloves)instead of powdered garlic and 2 tbsp of yoshidas cracked pepper and garlic. Fresh cracked pepper is a + too
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Old 10-02-2013, 06:19 PM   #120
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Default Re: 5-Cents Smoked Salmon Step by Step With Pics

Quote:
Originally Posted by VsTheBoomBox View Post
I was wondering what you would suggest for cooking temp and duration. I'm new to smoking and tried this recipe since it got really good reviews but the end result for me didn't turn out very well. I followed the steps until it got to placing the fish in the smoker. I had no idea what temp or duration to put it on. I started at 160 brought it up to 225 to get the chips going then back to about 180 for 3 hours. The fish came out pretty salty. I didn't wash the brine and used the measurement of salt that was in the directions. Not really sure what happened.
I don't like dry fish, so I never let my smoker get over 140ºF. 4-6 hours works fine. In olden times, salt was a preservative. But I have a reefrijerater and a vaakoom sealer, so preservation by salt isn't important.

I use 10/90 salt to sugar in my dry rub. Celery seeds, mustard powder, garlic and ginger powder round out the rub.
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