Smoking fish

[Bushman]

Using a slightly different brine but will start smoking about 4 lbs of salmon in a few hours. For the brine I added 4 cloves of pressed garlic and substituted the brown sugar for some of my Panela I use for making rum. I also used Kosher salt rather than my usual rock salt.
Brine recipe
1 gallon of water
3/4 cup panela
1 cup kosher salt
4 garlic cloves pressed
Johnny’s Seafood Seasoning added to fish while drying.

After 4 hours in the brine rinse and pat dry and add Johnny’s Seafood Seasoning. Store 2 hours in the refrigerator.
Heat smoker to 160 and place fish on racks with parchment paper.
Add wood chips as needed
Cook until thick part of fish reaches 145 degrees.

[OtisT]

Sounds yummy. I’m interested to know if/what the panela does to change the scent or flavor of your salmon.

The season opened here a few days back, in limited sections only of the big river, but there are no boats out yet. I don’t think there are many salmon coming or expected this year. It’s a sad thing, watching our runs diminish year after year.

Otis

[Bushman]

Will smoke it today as I had a eye doctor appointment yesterday and didn’t want to leave the smoker unattended. Guess it is a habit I learned from distilling.

[Yonder]

Sounds ok! Last time I tried smoking fish the damn paper got all wet and wouldn't roll right.
Really. You knew it was comin, didn't ya?

[Fiddleford]

Sounds ok! Last time I tried smoking fish the damn paper got all wet and wouldn't roll right.
Really. You knew it was comin, didn't ya?

You aint cure it proper then

I'll be doing a few buckets of smelts this year, first time doing them to.

[Bushman]

[nerdybrewer]

Using a slightly different brine but will start smoking about 4 lbs of salmon in a few hours. For the brine I added 4 cloves of pressed garlic and substituted the brown sugar for some of my Panela I use for making rum. I also used Kosher salt rather than my usual rock salt.
Brine recipe
1 gallon of water
3/4 cup panela
1 cup kosher salt
4 garlic cloves pressed
Johnny’s Seafood Seasoning added to fish while drying.

After 4 hours in the brine rinse and pat dry and add Johnny’s Seafood Seasoning. Store 2 hours in the refrigerator.
Heat smoker to 160 and place fish on racks with parchment paper.
Add wood chips as needed
Cook until thick part of fish reaches 145 degrees.

I love the flavor using Panela in the brine.
Been doing it that way for years now.

[Bushman]

Nerdy it did add a nice flavor subtle but noticeable.

[jonnys_spirit]

That looks great. How long did u smoke it for and how long does it keep?

Cheers,
Jonny

[Bushman]

Smoked just under 8 hrs, started out at 155 degrees but the internal temp of the fish was not reaching the 145 it needs to cook so after 4 hours I moved it up to 165 and then the last hour I raised the temp to 175. It keeps for a long time in the freezer, vacuum sealed. Doesn’t last that long to do a long term test.

[Oldvine Zin]

That looks great. How long did u smoke it for and how long does it keep?

Cheers,
Jonny

In my house about a day

OVZ

[hpby98]

Have you ever tried starting lower and stepping up the heat gradually to avoid the albumin “bleed”?

https://honest-food.net/how-to-smoke-salmon-recipe/" onclick="window.open(this.href);return false;" rel="nofollow

[Bushman]

Have you ever tried starting lower and stepping up the heat gradually to avoid the albumin “bleed”?

https://honest-food.net/how-to-smoke-salmon-recipe/" onclick="window.open(this.href);return false;" rel="nofollow

That is what I did, started at 155 degrees and slowly raised it to get the internal temp of fish to the finished temp of 145. I did not baste with maple syrup but might be interesting to try. I put Johnny’s seafood seasoning (now called seasoning salt) sprinkled on top.

[hpby98]

Have you ever tried starting lower and stepping up the heat gradually to avoid the albumin “bleed”?

https://honest-food.net/how-to-smoke-salmon-recipe/" onclick="window.open(this.href);return false;" rel="nofollow

That is what I did, started at 155 degrees and slowly raised it to get the internal temp of fish to the finished temp of 145. I did not baste with maple syrup but might be interesting to try. I put Johnny’s seafood seasoning (now called seasoning salt) sprinkled on top.

Good to know. This is definitely on my bucket list

[hpby98]

Have you ever tried starting lower and stepping up the heat gradually to avoid the albumin “bleed”?

https://honest-food.net/how-to-smoke-salmon-recipe/" onclick="window.open(this.href);return false;" rel="nofollow

That is what I did, started at 155 degrees and slowly raised it to get the internal temp of fish to the finished temp of 145. I did not baste with maple syrup but might be interesting to try. I put Johnny’s seafood seasoning (now called seasoning salt) sprinkled on top.

Bucket list check off

The recipe rocks. I found dusting it in sugar at the end, and storing in the fridge for a few days mellowed it out and made it even better

Salmon candy rocks!

[Bushman]

Need to get back out and replenish my freezer with salmon.