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Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
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Just got some whole sockeye from great alaska seafood company and looking for a good recipe to smoke one or two of them. rylee1- Please report back your results. Sorry the poacher hijacked the thread.
If you take the time it takes, it takes less time.
--Pat Parelli
American by birth; Alaskan by choice.
--ironbender
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Campfire Kahuna
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Campfire Kahuna
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Simple brine is best. 1 - 1 1/2 cup noniodized salt (depending on salt preference) 2 cups sugar 1 gallon H2O Mix brine and put in freezer until VERY cold, then brine fish. 90 minute soak. Remove; rinse & drain; put on oiled racks skinside down. Blot dry. Allow pellicle to form. Smoke to preference. use only alder for smoked salmon. ![[Linked Image]](https://i.imgur.com/y8NFzLt.jpg) ![[Linked Image]](http://i14.photobucket.com/albums/a303/Ironbender/SmokedSalmon001.jpg) ![[Linked Image]](http://i14.photobucket.com/albums/a303/Ironbender/SmokedSalmon005.jpg) The Alaskan for the win. It really is just as simple as a brown sugar and canning salt brine, and alder smoke. I run a fan on the flapper door where you load in the wood chip pan for a few hours to help the pellicle form, then find 5 hours with one full pan of chips does the trick. Nothing says "nasty dry salmon" quite like the denatured protein globs in the badly mistreated example. Every little glob brought lots of water out of the fish with it and then the water evaporated. The beautiful glossy pellicle in the other example proves the proteins stayed locked inside the fish keeping it moist and perfect. That is exactly what smoked salmon is supposed to look like. Bragging about a box capable of ruining more salmon at one time than a perfectly functional unit is both humorous and sad. In a serious salmon smoking competition the judges would not even bother to taste the over-cooked garbage.
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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Joined: Feb 2001
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Campfire Kahuna
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Campfire Kahuna
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Thanks Paul.
As you know, and for full disclosure, the recipe I posted is from Sitka deer.
I used to struggle with the brine concentration vs time previous to that. It was always edible, but no batch-to-batch consistency. Some were better than others.
That method nails it perfectly every time.
You learn well, Grasshopper!
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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Campfire Ranger
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Campfire Ranger
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Thats the first time Ive see fish flavored fruit roll-ups. And that pic you posted of yourself shortly after Rick foolishly allowed you back on this site was the first time I ever saw a dick with ears. Life's full of firsts.....you know.....like your first BBC.
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Campfire Kahuna
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Campfire Kahuna
Joined: Feb 2001
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does not look anywhere near as "baked" as your Schidte ! ![[Linked Image]](https://i28.photobucket.com/albums/c239/212007154/salmon3.jpg) Yes, you really are dumber than you sound. Those salmon were out of this world. Moist and firm and sweet with great smoke. You should try smoking fish once. Its a lot of fun. What a douche. Speaking of that, you may want to use a brine made if vinegar and water. (akin to something you would use on a summer's eve)  "Pellicle" is the missing word... Too much heat killed any possibility of an acceptable product. The Summer's Eve just kills me! Crying!
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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Joined: Dec 2003
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Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
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Thanks Paul.
As you know, and for full disclosure, the recipe I posted is from Sitka deer.
I used to struggle with the brine concentration vs time previous to that. It was always edible, but no batch-to-batch consistency. Some were better than others.
That method nails it perfectly every time.
You learn well, Grasshopper! Friends and family thank you!
If you take the time it takes, it takes less time.
--Pat Parelli
American by birth; Alaskan by choice.
--ironbender
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Joined: Feb 2018
Posts: 1,985
Campfire Regular
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Campfire Regular
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"Pellicle" is the missing word...
Too much heat killed any possibility of an acceptable product.
The Summer's Eve just kills me! Crying! Yes I explained that to the OP in the first post. Others then linked other peoples work that mentioned it. I think iron benders brittle fish jerky might still taste ok but one would wear out there chompers eating it. I like these for smoking/grilling but it would take several of the easy bake ovens to do just one. ![[Linked Image]](https://i.imgur.com/t8AUN7O.jpg)
Last edited by sharp_things; 07/25/18.
Member Wisconsin Bowhunters Assc, Wisconsin Traditional archers, Pope and Young, Asbhy 100,
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Campfire Kahuna
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Campfire Kahuna
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"Pellicle" is the missing word...
Too much heat killed any possibility of an acceptable product.
The Summer's Eve just kills me! Crying! Yes I explained that to the OP in the first post. Others then linked other peoples work that mentioned it. I think iron benders brittle fish jerky might still taste ok but one would wear out there chompers eating it. I like these for smoking/grilling but it would take several of the easy bake ovens to do just one. No one with the first clue about smoking salmon would take you seriously. You are wrong at every turn and making lots of noise does not help your case. Your smoked salmon sucks, period.
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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Joined: Feb 2001
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Campfire Kahuna
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Campfire Kahuna
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BTW, your fish handling techniques may possibly be worse than your smoker techniques, hard to believe, but possibly.
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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Joined: Feb 2018
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Campfire Regular
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Campfire Regular
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No one with the first clue about smoking salmon would take you seriously. You are wrong at every turn and making lots of noise does not help your case. Your smoked salmon sucks, period. Cool story. Wrong but still cool anyway. 
Last edited by sharp_things; 07/25/18.
Member Wisconsin Bowhunters Assc, Wisconsin Traditional archers, Pope and Young, Asbhy 100,
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Campfire Regular
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Campfire Regular
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BTW, your fish handling techniques may possibly be worse than your smoker techniques, hard to believe, but possibly. Normally I hold them by my teeth but thats not fit for the interweb. 
Member Wisconsin Bowhunters Assc, Wisconsin Traditional archers, Pope and Young, Asbhy 100,
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Campfire Kahuna
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Campfire Kahuna
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Iron bender.....could a person buy some salmon from the store and smoke it in the fashion you have shown here? I don’t see why not Jim. Salmon available in Blaine Co. ? Cool, thanks. Kinda funny, but yes....for a while we had fresh salmon in Blaine County! The Huttes built a salmon farm up north of town. The salmon came to town and it was cheap and cheerful! The Huttes lost their assess on the deal and quit after one year. Now we have to buy halves from Walmart....for shame! They are "fresh" sides.....could you use frozen??
I am MAGA.
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Joined: Dec 2003
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Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
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Actually, frozen is preferred.
Freezing kills parasites and after thawing, it takes the brine more uniformly. Again, via personal communication w/ SD.
If you take the time it takes, it takes less time.
--Pat Parelli
American by birth; Alaskan by choice.
--ironbender
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Joined: Feb 2001
Posts: 50,635
Campfire Kahuna
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Campfire Kahuna
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BTW, your fish handling techniques may possibly be worse than your smoker techniques, hard to believe, but possibly. Normally I hold them by my teeth but thats not fit for the interweb. Was talking about your processing "technique" creating all of the breaks in the fillets. I could tell you what you are doing wrong but since you obviously choose not to listen I will save my electrons...
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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Campfire Kahuna
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Campfire Kahuna
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Ahhh....thanks again IronBender!
I am MAGA.
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Joined: Dec 2003
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Campfire Oracle
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Campfire Oracle
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Also, just because I entered this thread, don't confuse me with an expert.
I'm just smart enough to ask questions instead of offering bad answers; and have learned from others.
Member 'pak' is the ultimate authority here on smoking fish.
If you take the time it takes, it takes less time.
--Pat Parelli
American by birth; Alaskan by choice.
--ironbender
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Campfire Tracker
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Campfire Tracker
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Also, just because I entered this thread, don't confuse me with an expert.
I'm just smart enough to ask questions instead of offering bad answers; and have learned from others.
Member 'pak' is the ultimate authority here on smoking fish.
Agreed. I do mine a little different, doesn't mean someone else's is wrong. Unless they are that idiot that ruined a perfectly good batch of fish you probably aren't supposed to eat in the first place. One meal a month isn't worth bothering with. Mine comes out looking almost exactly like IB's and people rave over it. So much so that now they have started dropping fish off so I can smoke them. BTW, you can fit 5 adult coho into a Big Chief smoker, only done it more times than I can count.
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Joined: Dec 2003
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Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,252 Likes: 25 |
Also, just because I entered this thread, don't confuse me with an expert.
I'm just smart enough to ask questions instead of offering bad answers; and have learned from others.
Member 'pak' is the ultimate authority here on smoking fish.
Agreed. I do mine a little different, doesn't mean someone else's is wrong. Except when it clearly is!  Unless they are that idiot that ruined a perfectly good batch of fish you probably aren't supposed to eat in the first place. One meal a month isn't worth bothering with. Mine comes out looking almost exactly like IB's and people rave over it. So much so that now they have started dropping fish off so I can smoke them. BTW, you can fit 5 adult coho into a Big Chief smoker, only done it more times than I can count. Yup. Some prefer dry brine with good results. As far as capacity, don't confuse the DSMFer with facts!
If you take the time it takes, it takes less time.
--Pat Parelli
American by birth; Alaskan by choice.
--ironbender
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Joined: Feb 2001
Posts: 50,635
Campfire Kahuna
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Campfire Kahuna
Joined: Feb 2001
Posts: 50,635 |
Also, just because I entered this thread, don't confuse me with an expert.
I'm just smart enough to ask questions instead of offering bad answers; and have learned from others.
Member 'pak' is the ultimate authority here on smoking fish.
Agreed. I do mine a little different, doesn't mean someone else's is wrong. Except when it clearly is! Unless they are that idiot that ruined a perfectly good batch of fish you probably aren't supposed to eat in the first place. One meal a month isn't worth bothering with. Mine comes out looking almost exactly like IB's and people rave over it. So much so that now they have started dropping fish off so I can smoke them. BTW, you can fit 5 adult coho into a Big Chief smoker, only done it more times than I can count. Yup. Some prefer dry brine with good results. As far as capacity, don't confuse the DSMFer with facts! Heavy metals take their toll, if only obviously...
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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Joined: May 2016
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Campfire Kahuna
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Campfire Kahuna
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I have a 76 Little Chief top loader and some alder chips.
I will now go hunt me some fish....
I am MAGA.
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