Search Results for 'salmon' ↓

Smoked Salmon Candy by Mark S.

salmon Mark shore 9-13-15

“I just got done packaging about 28 pounds of Salmon candy. My 1500 is a work horse.

Clean salmon, fillet, pull pin bones, remove skin.

Brine:

2 pounds of dark brown sugar, 1 1/3 cup of pickling salt, 1 quart of raw honey, 1 quart of real maple syrup.1/2 gallon of water.

Cut salmon lengthwise in strips. Submerge all strips in brine.

Refrigerate 48 hrs. Air dry 24-36 hrs.

Smoke at 160°F with 3 oz of alder.

Check after 3 hours and see if it is your desired texture.”

 

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Dan’s Fantastic Smoked Salmon

salmon Dan

6 – 8 pounds Salmon Filets
4 cups Brown Sugar
1 cup Non-Iodized Salt
1 cup Honey
Alder Wood Chips

“Now here is a way to make authentic smoked salmon, using an old traditional Alaskan method!

Use boneless Salmon filets, preferably Red, King or Silver Salmon (Sockeye, Chinook or Coho) if you can get it. Atlantic salmon will work, but not as desirable. Avoid Pink (Chum) Salmon altogether as it is just too oily. Remove the skin and cut the fillets into about 1-1/2” thick strips, the vertical length of the fillet. Think “jerky” as you cut the strips, because that is essentially what you will end up with. Please note you can use larger pieces, even up to a meal size portion that would be 2 to 3”s thick and it will work just fine. Strip size is really a preference call. I personally like the jerky size. Trust me; it won’t last long around the house!

Mix the brown sugar and salt together. Use a non-metallic deep plastic container or large bowl. The objective is to generously coat all surfaces of the fish pieces with the brown sugar-salt mix. Note that no water is added. Cover the container and let sit about three hours in the fridge. Open the container and mix the fish around to ensure all surfaces are in contact with the brown sugar-salt mix. Do not drain any liquid. Recover and leave in the fridge about 18 to 24 hours total. The brown sugar-salt mix is actually pulling the water out of the fish and providing the first stage of preservation.

Once finished, lightly wash each piece and dry by pulling through the space formed between your thumb and index finger. Place each piece on a drying rack in the kitchen at room temperature. Use a table top fan to force air across the drying racks for about three hours. The fish will take on almost a translucent appearance, which means they are dry curing and ready for the smoke.

Transfer the fish to your SmokeinTex smoker racks. Use a generous amount of Alder wood, the traditional wood for salmon smoking. Set the smoker for 165° F and smoke for about 6 hours. You will need to add Alder wood once or twice as needed. Melt the honey in a cup in the microwave. Now brush the honey on to each piece of fish and continue in the smoker for about an hour, to form a glaze. Some folks also add other spices such as cracked pepper, garlic, etc. Some also either add pure maple syrup to the honey, or substitute it for the honey. Don’t be afraid to experiment.

Now remove fish from the smoker and ENJOY!! While it won’t last long and is best served straight out of the smoker, you may vacuum pack and freeze for longer term storage. Unfrozen, it will keep several days in the fridge.

This dish is one of the true delicacies that can be made with your SmokeinTex smoker. I hope you enjoy it as much as my family does!!”

Thanks Dan.

Posted on SmokinTex Forums.

 

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Pecan Wood Smoked Salmon

salmon by birddog

Smoked Salmon #Recipe

“I dry brine my salmon with 1/4 cup kosher salt, 1 cup brown sugar, some onion powder, garlic powder and dill weed.

I brine for 4-6 hours and then rinse and dry to skin them on a plank in the fridge for 2-3 hours.

Once skinned I smoke with pecan wood for 1-1.25 hours at 170°F or until internal temp hits 160°F.”

By SmokinTex Forum member BirdDog.

 

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Tasty Smoked Salmon Recipe by Jay

This recipe was posted on our SmokinTex Forums by Jay.

Recently smoked a batch of King and Steelhead using the the following recipe. Everyone who tried the fish absolutely loved it!

6 pounds Salmon/Trout fillets (remove pin bones if possible) cut fillets into 2 pieces (leave skin on).
1.0 gallon water
¾ cup Kosher salt
¼ cup Dark Brown sugar
1/4 cup Clover honey
1 Table spoon granulated Garlic
1 Tablespoon Tarragon spice
1 Table Spoon Granulated Black Pepper
1 cup sweet white wine (any table wine will do)

Mix water and ingredients in a plastic container (no metal). Use a container that can be placed on a refrigerator shelve. Place fish into solution, mix well with hand and place into refrigerator for 24 hours.

After 24 hours lightly rinse fillets, dry with an absorbent paper towel, and place into the refrigerator to allow the fish to “season” (about 1 hour).

Remove from fridge, place fish on grate and brush with a light coat of maple syrup.

Place 4 ounces of Alder in smoker box, set temperature at 170°F and cook for 5 and ½ hours.

Remove and place fillets in fridge to cool (a second fridge is a must).

Everyone who tried this batch raved about the flavor!!

Thanks Jay, this is one to try!

SmokinTex

Smoked Salmon Canapés

You can impress your guests at your New Year’s Eve party with Smoked Salmon Canapés.

Fire up your SmokinTex smoker for your menu of smoked brisket, smoked ribs and salmon. Make dips from smoked cheeses and put out some smoked nuts.

Get busy! You have a lot to do to prepare.

SmokinTex

Smoked Salmon

Jim Smith started SmokinTex over 10 years ago. He is an expert at smokin and has perfected smoked salmon.

See his smoked salmon recipe here.

Many of the recipes on SmokinTex.com and the SmokinTex Operating Manual & Cookbook are from our founder, Jim.

Try them out and send us any smoked salmon recipes you have experimented with.

Email your bbq smokin’ recipes to recipes@smokintex.com.

SmokinTex

Let’s Talk Outdoor Cookin’

Luke Clayton talks outdoor cooking on www.catfishradio.com. Check out part 3.

Luke talks with SmokinTex’s National Consumer Products Manager, Scott Wallace. Scott has been smokin’ for years and smokes the best bbq smoked brisket, salmon and ribs you have ever tasted.

Scott knows SmokinTex smokers inside and out and is also knowledgeable about our commercial smoker product line.

Take a listen.

SmokinTex