Smoking Salmon

eyexer · Feb 22, 2016

What brine are you guys using for smoking Salmon. Also what are your favorite woods.

MuskyManiac · Feb 22, 2016

Basic brine is super easy and you really don't need anything else--1 cup kosher salt to 1 cup brown sugar to 1 gallon water.

guywhofishes · Feb 22, 2016

Alder!

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Throw some apple cider and white wine into that brine. Can't hardly screw it up.

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Add a little teriyaki or soy... For depth. Make it your own.

sprinkle dill that's been muddled with salt and brown sugar on the filets when yer done smoking.

svnmag · Feb 22, 2016

Found this last night:

https://www.youtube.com/watch?v=bFoIJCDEqGw

sl1000794 · Feb 22, 2016

MuskyManiac said:
Basic brine is super easy and you really don't need anything else--1 cup kosher salt to 1 cup brown sugar to 1 gallon water.

Mine too.

Steve.

TFX 186 · Feb 22, 2016

MuskyManiac said:
Basic brine is super easy and you really don't need anything else--1 cup kosher salt to 1 cup brown sugar to 1 gallon water.

The recipe I used also called for maple syrup in the brine. I also basted the fish every hour with maple syrup when smoking it. Turned out great! I used hickory chips for smoking.

Fish On !

tikkalover · Feb 22, 2016

How long do you soak in the brine?

svnmag · Feb 22, 2016

This was also my question as my above posted vid says you can eat it "raw".

TFX 186 · Feb 22, 2016

tikkalover said:
How long do you soak in the brine?

http://honest-food.net/2012/08/12/how-to-smoke-salmon-recipe/
This is a link to the recipe I used. Seems long winded but pretty easy. End result was great!
I hope this link works as it's my first try with some of this.
Fish On !

Callem'In · Feb 22, 2016

I use half gallon apple juice, half water, 1 cup kosher salt, 1 cup brown sugar for brine. baste with apple juice/soy sauce reduction. Great glaze. I brine overnight.

guywhofishes · Feb 22, 2016

4 hour soak here. I like my salmon mild, tender, juicy. Overnight brined are too rubbery for us.

sl1000794 · Feb 22, 2016

With the brine of 1 cup of salt and 1 cup of brown sugar in gallon of water and skin on the salmon fillet I used to brine for 8 hours. I changed to brining without the skin (also take off ALL of the gray meat next to the skin) and I cut the brine time to 4 hours. I also started to do the brine the day before and left the fillets uncovered on a wire rack on a tray in the fridge over night. That let the fillets build up a glaze on the outside. In 20 years of smoking fish and meat my palate cannot taste the difference in different hardwoods used for smoke.

I maybe should dig out some pics.

Steve.

Skinless fillets ready to brine

In the brine. Add a plate on top w/ a canned good to keep the fillets in the brine.

Ready to refrigerate overnight.

My double Weber smoking grates.

Chips and chunks ready for the smoker. With some chips and chunks wrapped in aluminum foil the smoke will last for 1 to 2 hours.

Weber kettle ready for fish.

FISH ON!!!

Smokin'!!! 190°.

After an hour of so of smoke. I leave the juice on the fillets to keep them more moist. I turn them every hour to keep as much juice in them as I can.

After 4 hours … table time.

Not sure why this is in the Big Game Hunting/Deer Forum???

Smoking Salmon

eyexer

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MuskyManiac

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guywhofishes

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svnmag

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sl1000794

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TFX 186

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tikkalover

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svnmag

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TFX 186

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Callem'In

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guywhofishes

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sl1000794

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