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Thread: smoked salmon

  1. #1
    Join Date
    Jun 2008
    Location
    forks Washington
    Posts
    289

    Default smoked salmon

    hello everyone

    yesterday my father gave me 4 coho salmon i brinned them in rocksalt and put them into the smoker at a temp of 120 for 4 hours using hickory then i bumped the temp up to 130 for 4 hour then up to 140 for another 4 hours this really turned out good here are some pics

    smoked coho salmon


    tonites dinner smoked salmon hash and eggs


  2. #2
    Join Date
    Oct 2008
    Location
    Oklahoma City, Oklahoma, United States
    Posts
    1,964

    Default

    That looks great! Never smoked salmon but I love eating it, did you use a rub? I have got to try that.
    ~Mike~
    www.buttloversbbq.com
    Big Green Egg - Large
    Backwoods - Custom Party
    FEC 100

  3. #3
    Join Date
    Jun 2008
    Location
    forks Washington
    Posts
    289

    Default

    butt lover

    i just lay the fillet out and give it a heavy coat of rocksalt for 1 1/2 hours rinse and place into smoker turns out great

  4. #4
    SmokyOkie Guest

    Default

    Up there where you are, I'm surprised you don't use alder.

  5. #5
    Join Date
    Jun 2008
    Location
    forks Washington
    Posts
    289

    Default

    i live on the nw coast i usually do use alder but i decided to use hickory this time i like to change it up i like cherry alder plum and hickory they all taste good

  6. #6
    Join Date
    Jun 2008
    Location
    NW Indiana
    Posts
    3,034

    Default

    Lookin good my man, alder is a great wood for them cohos. I fillet them with skin on back then score em and lace them with a brown sugar mix easy on the smoker and MMMMMMMMMMMMM they are to die for. We will be bringing some back out of the ice from G Town lake Montana this season. I can not wait for that smoke, Dad just got a Smoke Vault and will not leave it alone!!!!
    MEMBER: BERGIE BBQ team 2011, 2012.




  7. #7
    Join Date
    Oct 2008
    Location
    Northwest Missouri
    Posts
    4

    Default Barely smoked salmon

    I'm new here,,,,,but trust me

    I like my salmon done "lox" style...that is, just barely cooked/smoked. Since I'm from the midwest I have to buy my salmon filets, but in season, they're not expensive. I get them skin on, frozen. I brine them in the proper amount of TenderQuick curing salt, but then add a very generous handful or two of brown sugar, and brine them in an iced down cooler for 24 hours or a day or two, your choice. Take 'em out, and rinse them with water. I then either use my stovetop smoker, or the Brinkman (no use firing up Ol' Sweetmeat, smoker on wheels, big enough for a whole steer for this) and use cottonwood for the smoke. (Cottonwood, alder, aspen....all the same species and flavor) and barely smoke them, cold smoking not over 125 degrees, for about 3-4 hours. This turns a 4 dollar a pound salmon filet into a 25 dollar a pound lox filet! Of course, if you like your salmon true smoked, just crank the heat up and do it 'til it's brown, and smoked completely though. When done with both, put 'em in the fridge to firm up before slicing. We then vacuum these filets up and give them away as Christmas presents. Makes the food in the back of your Cabelas' catalog look really over priced.

    Sweetmeat aka Greg

  8. #8
    Join Date
    Jun 2008
    Location
    NW Indiana
    Posts
    3,034

    Default

    Quote Originally Posted by Sweetmeat View Post
    and use cottonwood for the smoke. (Cottonwood, alder, aspen....all the same species and flavor)
    I have never heard of using cottonwood, we treat that wood as a "junk" wood round here. Burn the heck outta it in the back yards at partys but never thought bout putting it in my pit. Hummmmmmmmmmm got me thinkin, will have to look into it.

    just did......"COTTONWOOD - It is a softer wood than alder and very subtle in flavor. Use it for fuel but use some chunks of other woods (hickory, oak, pecan) for more flavor. Don't use green cottonwood for smoking."

    Well I'll be............learn sumin new everyday.
    MEMBER: BERGIE BBQ team 2011, 2012.




  9. #9
    Join Date
    Jun 2008
    Location
    Tulsa, Ok
    Posts
    2,326

    Default

    I used some cottonwood on a turkey a couple of years ago when it was all I had. It was "ok", but not something I would seek out just for smoking.
    Master Cabinetmaker,KCBS Certified Judge,Student of the smoking arts,All around gear head
    Ugly drum smoker,Chargriller,Custom Backwoods Chubby,Bellfab backyard model

    "I love what mine cause, whats mine is all mine. Gives me a reason to go get more"- John Popper, Blues Traveler.

  10. #10
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default

    GREAT looking salmon! I love smoked salmon.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

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