Need a little help.....NDR

P

Parkes

New member
Since we have a bunch of guys fromt the great northwest surely someone can help me out.

I'm trying to perfect my salmon smoking method but I'm having trouble.

I'm using a dry-brine of dark brown sugar, kosher salt, and garlic. I'm scoring the filets down to the skin and rubbing on the brine. Letting soak for 4 hours then letting the filets air dry for around 3 hours.

Then into the smoker for about 6 hours.

The finished product is very tasty but is essentially salmon jerky.

I'm thinking my smoke is too hot. I'm using an electric smoker.

Finally to my question......what is the ideal temperature for the smoke and how long should I smoke it .
 
http://forums.outdoorsdirectory.com/forumdisplay.php?f=63

Here is a good forum about Alaska based foods, one of which is smoked salmon. There are stickies up top for smoke salmon.

The smoked salmon you are making is my what I prefer, but is sounds like you would like to make something like locs (sp) or cold smoked. Google cold cured or cold smoked method and see what pops up.
 
Alaskan Smoked Salmon[/url]

6-8 pounds Salmon Filets
Ingredients for Brine: ½ cup salt
1 cup brown sugar
1 cup white sugar
(Mix more if needed, depends on amount & size of filets)

Wash Filets thoroughly, then pat dry. In a large stainless steel pan or ice chest place one layer of filets on the bottom. Coat filets thoroughly with brine mixture. With your next filets, coat the meat side with the brine and place on top of filets in the pan, meat to meat.
Keep repeating this process always making sure that your layers are meat to meat.
Cover pan and refrigerate for 8-12 hours or overnight. If you have them in a cooler just sprinkle ice over the top to keep them cool.

Next step:

Remove fish and rinse thoroughly, over and over until water is clear.
Lay filets on newspaper or old towels and pat dry.
Let air dry for 4-6 hours until meat is “tacky” or dry.
*note: if humidity is high, place a fan to blow directly on the fish to help the drying process. I have to do this in Florida.

Last step:

Place the filets on racks in smoker and smoke for 8-10 hours (depending on the thickness of the filets) @ 180 degrees or low heat.
*Tip: I like to rub a little brown sugar on filets just before smoking
*note: if you are going to use a grill, cook at low heat for 2-3 hours.


I have used this recipe several times and the fish turns out fantastic. I have had to double the amount of brine that it calls for just to totally cover the fillets. Hope it works well for you.
 
Last edited:
I've always liked salmon, I will have to try this.
I had some great smoked salmon at an Ainu Village in Hokkaido, Japan on our last trip. The Ainu culture is very similar to the Native Americans of the Pacific NW. They smoke the salmon whole, I wanted to buy a whole one but they were expensive.
 
You must log in or register to reply here.
Back
Top