Fishing with Rod Discussion Forum
Fishing in British Columbia => The Fish Kitchen => Topic started by: RossP on July 31, 2009, 04:38:23 PM
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Well my luck has not been the best this year with Salmon but my son on the other hand, well he arrived at my office on Wednesday morning with a cooler with 4 springs. The largest being a 25lb.er. He says he wants me to smoke them up for him, and I told him the cost of smoking was half the salmon. No problem he says, can I pick it up on Sunday? No problem I say. So off I go home on Wed. and fillet the four springs and get half of them into the brine. At noon on Thursday a stinken hot day I get the smoker out and fired up. As the first batch is out of the brine and drying I set up the smoker and get the smoke generator going. I like to start the smoke off with the temp in the smoker at about 100 - 120F, and let the smoke roll for two hours. Well it was so hot on Thursday the smoker was at 140F with just the smoke gen going. Well nothing I could do about that so in went the Salmon.
(http://i10.photobucket.com/albums/a133/rmpearson12/fish2.jpg)
Salmon drying after coming out of the brine. and glazed with a mixture of Demerara Sugar and Rum
(http://i10.photobucket.com/albums/a133/rmpearson12/fish3.jpg)
After the first hour of smoke.
Total time on this smoke was 7 hours. Two hours of smoke at 140F using alder, then two hours at 140F no smoke then I bumped the temp up to 160F for the next 3 hours. Then out it came for a cooling down period, were I had to stand guard after two pieces went missing.
(http://i10.photobucket.com/albums/a133/rmpearson12/fish4.jpg)
Cooling down, a few pieces missing.......
Then it was onto the Food Saver for packaging and into the freezer.
(http://i10.photobucket.com/albums/a133/rmpearson12/fish5.jpg)
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what smoker is that?
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what smoker is that?
A Bradley Original Smoker. Made in British Columbia, a great smoker. I have a Little chief also but prefer the Bradley.
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I have a Little Chief to and I prefer to do it on the BBQ. One day when I have some extra cash I'll invest in some stainless and weld up a custom smoker.
My buddy Matt is a guide at the QCL and he swears by the Bradley Original Smoker.
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Hmmm, reading this thread makes me want to go make some right now.
Have you tried white wine in your brine ??? ;) ;)
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Hmmm, reading this thread makes me want to go make some right now.
Have you tried white wine in your brine ??? ;) ;)
Haven't tried white wine but I do like the Rum though.
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Oh Man... that looks good...
I experimented with some Chum over the winter months with my Bradley - anxiously awaiting to catch a fish of better quality.... ;D
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Oh Man... that looks good...
I experimented with some Chum over the winter months with my Bradley - anxiously awaiting to catch a fish of better quality.... ;D
Try doing your Chum with a dry brine of brown sugar and salt. 4 parts brown sugar to one part sea salt, NO water or liquid.
The chum I did last year like this was great. Used 3 apple and two hickory bisquettes.
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I started with 2 parts brown sugar and 1 part salt (experimented with coarse or sea salt (produced the best results)) and worked my way to 4 parts brown sugar. I enjoyed the texture produced by using Demerara Brown sugar.
The last couple of batches, I added some scotch whiskey to the liquified sugar/salt brine (a cup to a cup and a half depending how big the btach was), stirred around the mixture a bit and let it soak overnight.
I agree - the apple/hickory combination added a nice flavour to it. ;D
I picked up a 4 rack digital bradley last year - and then 4 jerky racks to double the amount of smoking area.
Hoping to try to produce some Indian Candy this year. :)
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Those Bradleys are great. I can cold smoke with mine in the middle of summer, I make a cold smoking attachment. Meaning to take some pix and post them, maybe next week. I bought an extra set of racks and put them in upside down to double the capacity. You should also try making ribs in the Bradley. Awesome.
Have a great day
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A freind of mine makes salmon jerky from chum - nothing like it
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When I smoke my salmon, I do 3 smokes with Alder, which is a very light smoke.
Then I'll do another 2 with Cherry chips, which is much thicker & darker smoke and adds a lot of flavour and colour.
Smoke time is about 4 hours - I'll pop it in the oven at the lowest temp (200F) if it needs to dry out more.
Jerky is easy to do - just take your filet and cut it into 1" wide slices.
Only put it in your curing mixture for about half the time, though - it will be very salty otherwise.