Just got my 08 a month ago. I live on the west coast of Canada and smoke a lot of salmon. Can anyone give me some advice on recipes and time. teeing-off@shaw.ca
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http://forum.cookshack.com/eve/forums/a/frm/f/2101038883
Buttkicker,
The salmon recipe I have been using for three years, with rave reviews, is as follows.
*1 gallon water; 1/2 cup brown sugar; 1 cup kosher salt. mix salt/sugar in water until disolved.Soak for 2 hours, rinse well . 18 hours in refrigerator uncovered(to form pelicles)*Smoke to 155* ,1 to 1 1/2 hours @ 225 * I use 3 oz alder or apple. * an alternate recipe you can use honey in place of or in addition to brown sugar.. I get requests to smoke for partys & family all the time. I have found farm raised is better than wild due to the extra fat content. The wild is really dry.
RT
The salmon recipe I have been using for three years, with rave reviews, is as follows.
*1 gallon water; 1/2 cup brown sugar; 1 cup kosher salt. mix salt/sugar in water until disolved.Soak for 2 hours, rinse well . 18 hours in refrigerator uncovered(to form pelicles)*Smoke to 155* ,1 to 1 1/2 hours @ 225 * I use 3 oz alder or apple. * an alternate recipe you can use honey in place of or in addition to brown sugar.. I get requests to smoke for partys & family all the time. I have found farm raised is better than wild due to the extra fat content. The wild is really dry.
RT
Thanks for posting your recipe. I am going to give it a try. Roger
RT,
Stupid Q here...so is this served hot? It's not for chilled hors d'oeuvres, right?
Thanks for the recipe, I am going to give it a try. I am glad you mentioned that this recipe is well suited for farm fish as wild salmon can be tough to locate here.
Stupid Q here...so is this served hot? It's not for chilled hors d'oeuvres, right?
Thanks for the recipe, I am going to give it a try. I am glad you mentioned that this recipe is well suited for farm fish as wild salmon can be tough to locate here.
JADude
It can be served hot or cold. Most of the time I will do 3 or 4 @ a time & then vacuum pack. It holds a long time in the fridge when vacuumed , but it is great hot or cold! I have also vacuumed & froze when I had too much.
Rt
It can be served hot or cold. Most of the time I will do 3 or 4 @ a time & then vacuum pack. It holds a long time in the fridge when vacuumed , but it is great hot or cold! I have also vacuumed & froze when I had too much.
Rt
I normally serve mine cold with cheese and crackers and of course a beer or 4. 
Also, I pull mine off at 145*, have never had a problem with it being dry and I've only used wild salmon, Kings to be exact.
Also, I pull mine off at 145*, have never had a problem with it being dry and I've only used wild salmon, Kings to be exact.
quote:Originally posted by Brewbek:
I normally serve mine cold with cheese and crackers and of course a beer or 4.
Me too, mostly, but I also like to take a decent sized chunk and put it in the Cuisineart and blend it up with a chunk of cream cheese as a salmon patte' and serve with relatively bland crackers or celery.
I bookmarked this thread back in March 2008 and have been wanting to give salmon a try. I followed Rt's recipe today and the salmon turned out amazing! I was really surprised at how tasty and moist the salmon was.
we eat the first night hot out of the smoker and the follwing day I make salmon salad sandwiches with the leftovers.
Some Mayo. 1/4 inch diced red pepper. course ground black pepper and a small squeeze of fresh lemon juice. I just chunk the salmon and not too much mayo, it should not be all squishy, you should taste sweet smoked salmon flavor over any mayo taste. FYI use or make only what you want to eat at the time, as it will just taste like red peppers if any is saved in the frige for later.
Some Mayo. 1/4 inch diced red pepper. course ground black pepper and a small squeeze of fresh lemon juice. I just chunk the salmon and not too much mayo, it should not be all squishy, you should taste sweet smoked salmon flavor over any mayo taste. FYI use or make only what you want to eat at the time, as it will just taste like red peppers if any is saved in the frige for later.