Looks great. Nic job.
Extra Pale Ale
Thanks![/QUOTE]
You are welcome. Glad you enjoyed.
T
Thanks![/QUOTE]
You are welcome. Glad you enjoyed.
T
[QUOTE]Originally posted by dba1954:
I can understand the salinity, but what lowers the PH ?
If you wan't to lower th pH #, add a acid product such as lemon juice.
T
I can understand the salinity, but what lowers the PH ?
If you wan't to lower th pH #, add a acid product such as lemon juice.
T
quote:Originally posted by dba1954:
Outstanding recipe ! After it cooled we tried it out an it was truely awesome. Thank you MrT !
Good job. Glad you enjoyed also. Apple would have been my choice also. Now you can try the alder.
T
I broke in my new Smokette Elite with your recipe and it turned out great. Best smoked salmon I've ever had.
It was a big hit as an appetizer and also was excellent in a smoked salmon fettuccine alfredo - just the right amount of flavor, not too strong not too subtle.
Thanks for a great recipe!
It was a big hit as an appetizer and also was excellent in a smoked salmon fettuccine alfredo - just the right amount of flavor, not too strong not too subtle.
Thanks for a great recipe!
quote:I broke in my new Smokette Elite with your recipe and it turned out great. Best smoked salmon I've ever had.
gocougs.
Glad you enjoyed.
Congrats on you new Smoker. Sounds like you are enjoying it.
Mr. T or anyone
I am doing the Mr.T salmon recipe. I want to make an appetizer out of it.
Anyone has any smoked salmon appetizer ideas?
I was thinking of maybe doing a smoked salmon dip.. As in brine, smoke, break apart, and add mayo plus salt and pepper. The other easy one is crackers and cream cheese with a little salmon on top.
Thanks
El
I am doing the Mr.T salmon recipe. I want to make an appetizer out of it.
Anyone has any smoked salmon appetizer ideas?
I was thinking of maybe doing a smoked salmon dip.. As in brine, smoke, break apart, and add mayo plus salt and pepper. The other easy one is crackers and cream cheese with a little salmon on top.
Thanks
El
We have no special recipe for a dip. Normally just toss and turn to taste although creamed cheese is usually a part of it. Be cautious if your recipe calls for salt as the salmon contains salt in the brine of course, simply adjust to your taste. Let us know how you liked it and what you did.
Mr.T
Mr.T
Mr.T,
Have you (or anyone else here for that matter) ever used this brine to smoke whitefish? Does anyone have a whitefish brine? Thanks in advance!
Jaques
Have you (or anyone else here for that matter) ever used this brine to smoke whitefish? Does anyone have a whitefish brine? Thanks in advance!
Jaques
quote:Originally posted by Jaques:
Mr.T,
Have you (or anyone else here for that matter) ever used this brine to smoke whitefish? Does anyone have a whitefish brine? Thanks in advance!
Jaques
Jaques,
Started a new thread in the Seafood forum. " Whitefish"
Just did 4 Lbs. of King Salmon for a friend.
Now, that's absolutely beautiful. Great job.
Looks very tasty. Nice coloring.
Last night I smoked a nice fresh Sockeye Salmon using Cardog's Award Winning Dry Brine recipe provided by Tom from our forum and Tone's Salmon Rub. We made smoked salmon Caeser Salad for dinner.
Delicious. Tasty. Salmon and smoke just love each other. The color of the salmon was almost a deep red. I'm not sure if it's the brine, the pellicle we formed or both that prevents the fat from oozing out of the salmon as it cooks, but it was a thing of beauty coming out of the smoker. Pulled it at 140* (a little higher than normal), apple wood, smoker at 225*.
Last night I smoked a nice fresh Sockeye Salmon using Cardog's Award Winning Dry Brine recipe provided by Tom from our forum and Tone's Salmon Rub. We made smoked salmon Caeser Salad for dinner.
Delicious. Tasty. Salmon and smoke just love each other. The color of the salmon was almost a deep red. I'm not sure if it's the brine, the pellicle we formed or both that prevents the fat from oozing out of the salmon as it cooks, but it was a thing of beauty coming out of the smoker. Pulled it at 140* (a little higher than normal), apple wood, smoker at 225*.
Pags, A good pellicle is essential in preventing the fat from oozing out and keeping moisture in, especially at the higher cooking temps.
I wanted to thank you for posting this recipe and your experiences w/ it. I successfully used it on my FEPG500 this weekend. Documented here:
http://forum.cookshack.com/eve...3105064/m/9892948627
http://forum.cookshack.com/eve...3105064/m/9892948627
Mr. T's recipe works very well. I've been allowing the pellicle to form for several years now, and it's great having the salmon without the yucky looking fat seeping out of it.
TN Q,
I am thrilled that you are enjoying your salmon.
I take it you are referring to yourself when you speak of food police. You are correct on the basic temperature safety guidelines for most foods. Here though, we are discussing properly curing fish for preservation by brining at a specific salinity then smoking to a minimum temperature for a specific amount of time.
Idaho Mike,
I will try to eliminate some of the criticism and confusion as to why the above recipe is used and is so popular.
As Paul Harvey would say “Now for the rest of the story.”
As some of you on this and other forums know. I live in a relatively remote and isolated part of the country. Here where some have to truck their water in from nearby springs we have no cell service, electricity is a necessity for most, a periodic pleasure for some and a dream for a few. Most have access to freezers and refrigeration while some get there electricity only from portable generators or solar panels. They normally charge banks of batteries or directly feed appliances such as a clothes washer or vacuum. The refrigeration for those without electricity normally comes from propane refrigerators with extremely limited freezer space and slow recovery rates.
As one who likes to share smoked salmon, it did not take long after moving here 25 years ago to realize I had a new challenge. That was to come up with a recipe that would not only preserve the salmon, but also consistently taste good throughout. After much testing, the result is the above recipe.
Due to the remoteness and low income for many, there are ones here who have never experienced a fresh salmon dinner or who’s only experience with salmon is the cured and smoked type. The fact is that many foods that need to be frozen or will not keep for an extended amount of time in a refrigerator can be useless.
I do not alter the recipe when smoking salmon for others even for those who have freezers as it is so often given away as gifts, especially during the holidays. The chance of someone who does not have a freezer receiving it thinking it is cured would be too great and spoilage could occur.
I do hope you understand why the smoking temperatures, time, salinity and pH measurements of all my brine's whether they are for curing or pickling are kept and this clears things up as to possible overkill.
It’s not that other types of salmon are not good, of course they are. There are many ways to prepare salmon and if you have a favorite recipe and preservation is or is not a concern, I say use it.
Bottom line is, when someone knocks on my door and asks me to smoke some salmon, they know what they are going to get.
Tom
I am thrilled that you are enjoying your salmon.
quote:Originally posted by TN Q:
Be careful holding any foods in the danger zone between 40˚ and 140˚ for extended timeframes, as this provides bacteria prime opportunity to multiply. The process of freezing fish does serve to kill parasites. However, freezing doesn’t kill bacteria; it only slows growth or causes hibernation. Returning the fish to room temperature provides the environment for bacteria to begin to grow. Nitrites/nitrates should be added with the salt in the brine to kill bacteria if planning on drying at room temperature for extended timeframe. Otherwise keep fish refrigerated well below 40˚ during an extended drying period. JMHO.
I take it you are referring to yourself when you speak of food police. You are correct on the basic temperature safety guidelines for most foods. Here though, we are discussing properly curing fish for preservation by brining at a specific salinity then smoking to a minimum temperature for a specific amount of time.
Idaho Mike,
I will try to eliminate some of the criticism and confusion as to why the above recipe is used and is so popular.
As Paul Harvey would say “Now for the rest of the story.”
As some of you on this and other forums know. I live in a relatively remote and isolated part of the country. Here where some have to truck their water in from nearby springs we have no cell service, electricity is a necessity for most, a periodic pleasure for some and a dream for a few. Most have access to freezers and refrigeration while some get there electricity only from portable generators or solar panels. They normally charge banks of batteries or directly feed appliances such as a clothes washer or vacuum. The refrigeration for those without electricity normally comes from propane refrigerators with extremely limited freezer space and slow recovery rates.
As one who likes to share smoked salmon, it did not take long after moving here 25 years ago to realize I had a new challenge. That was to come up with a recipe that would not only preserve the salmon, but also consistently taste good throughout. After much testing, the result is the above recipe.
Due to the remoteness and low income for many, there are ones here who have never experienced a fresh salmon dinner or who’s only experience with salmon is the cured and smoked type. The fact is that many foods that need to be frozen or will not keep for an extended amount of time in a refrigerator can be useless.
I do not alter the recipe when smoking salmon for others even for those who have freezers as it is so often given away as gifts, especially during the holidays. The chance of someone who does not have a freezer receiving it thinking it is cured would be too great and spoilage could occur.
I do hope you understand why the smoking temperatures, time, salinity and pH measurements of all my brine's whether they are for curing or pickling are kept and this clears things up as to possible overkill.
It’s not that other types of salmon are not good, of course they are. There are many ways to prepare salmon and if you have a favorite recipe and preservation is or is not a concern, I say use it.
Bottom line is, when someone knocks on my door and asks me to smoke some salmon, they know what they are going to get.
Tom
did a test run of Mr. T's salmon. I gave some of it to my Doctor. I had an appointment today, and he said his wife went crazy over it. I have to admit, that I had problems with my smoker, and thought it turned out a little dry and sweet. This was my fault and not the recipes fault. The Doc. wanted to know if I would sell him smoked salmon. I don't usually do this, but will in this case. I guess hearing that the Doc's Wife said that it was the best fish she had ever eaten, made the difference.
Thanks Mr. T.
Thanks Mr. T.
We just had a meeting (work related) last night. I had several people tell me that Mr. T's smoked salmon was the best they have ever eaten! I agree!