 |
09-04-2012, 12:06 PM
|
|
|
|
Join Date: Sep 2009
Posts: 166
|
|
Smoked Salmon - PIC HEAVY!
Started off with about 35lbs of fresh caught BC Salmon. I roughly follow Kummock's recipe here http://forum.bradleysmoker.com/index.php?topic=107.0 but it always ends up a very different recipe.
They were whole so it took a while to filet, debone, and slice
Ready for the brine
Next step...the brine. This is the time to add any other flavors you'll want in the end result
Lots of Quebec maple syrup
And all the other usual suspects
The finished brine, lots of ice n' lemons, then into the fridge. This time it was approx 20hours of "happy time"
Once out of the brine and rinsed very well for about 20 min in fresh water, it was on to the racks to pellicle for another 16hours. I only have the 4 rack bradley, but with 4 extra racks inverted it doubles the capacity for things like jerky and salmon.
Smoker getting ready.
In she goes for about 3hrs of alder/maple mixed pucks, then straight heat to finish
After about 4 hours, the fish gets the "peppered syrup treatment" lots of cracked black thats been sitting in maple syrup for a while...brush it on and don't be shy!
Forgot to get a pic before it was vacuum sealed but the Foodsaver was working overtime (thanks Burns) and here's what the final product looks like. Definitely one of the best tasting batches I've made and will be even better after a week or two of mellowing out.
And on that note...it's lunch time
|
09-04-2012, 12:51 PM
|
 |
|
|
Join Date: May 2012
Posts: 2,535
|
|
beautifull! i can smell the goodness from here. just to verify it really is salmon where can i pick up my sample? 
|
09-04-2012, 01:24 PM
|
 |
|
|
Join Date: Jan 2008
Location: HALIFAX, NOVA SCOTIA
Posts: 1,268
|
|
Mannnn.....I just drooled alllll over my friggen keyboard...thankx a lot!! 
Helluva scoff ya got done up there!!...LOOKS DELICIOUS!!
hass......did / do you ever have any probs with the vacuum sealer not sealing the bags properly.....because or with..... all the liquid being pulled up into the vacuum trough ?? I have in the past..was a royal PITA, but I got around it eventually....looks like lots of liquid in the bags....close to the sealed edge....that's the only reason for asking.
__________________
"If you Take Your Kids Hunting, You won't have to go Hunting for Your Kids"!!
|
09-04-2012, 01:28 PM
|
 |
|
|
Join Date: Jan 2009
Location: FISHING!
Posts: 1,892
|
|
Wow... that looks awesome.
So many smoker threads... I've got lots of salmon in my freezer from this year that I am dying to make into candied salmon..
Which smoker should I buy?
|
09-04-2012, 03:04 PM
|
|
|
|
Join Date: Jul 2010
Location: Calgary
Posts: 9,599
|
|
Quote:
Originally Posted by Guitarplayingfish
Wow... that looks awesome.
So many smoker threads... I've got lots of salmon in my freezer from this year that I am dying to make into candied salmon..
Which smoker should I buy?
|
The biggest one you can afford
__________________
|
09-04-2012, 05:17 PM
|
 |
|
|
Join Date: Jul 2009
Location: GP AB
Posts: 16,249
|
|
I hate you.
Nothing personal. But I hate you. I've been wanting to get back out for salmon for the last 2 years. No dice. So, I hate you. But all the same, enjoy. It looks frickin awesome.
I hate you so bad..........
__________________
'Once the monkeys learn they can vote themselves a banana, they'll never climb another tree.'. Robert Heinlein
'You can accomplish a lot more with a kind word and a gun, than with a kind word alone.' Al Capone
|
09-04-2012, 05:19 PM
|
|
Banned
|
|
Join Date: Nov 2011
Location: Alberta
Posts: 10,937
|
|
What he said ^^^
damn that looks yummy
|
09-04-2012, 06:38 PM
|
|
|
|
Join Date: Sep 2009
Posts: 166
|
|
Well I would hate you all too, but it's impossible to hate anything with this delicious smoked salmon, cucumber, and cream cheese bagel in my mouth.
Shortmag - The bag sealer has a "wet/delicate" setting and with just the right touch we avoid getting too much liquid through the sealer. There's always a bit but not enough to make a difference in the seal. It does look like a lot of liquid in there but once it's open there is surprisingly little.
|
09-04-2012, 07:12 PM
|
|
|
|
Join Date: Jul 2009
Location: GP AB
Posts: 16,249
|
|
If I said I would stop hating you, would you trade some smoked salmon for some white tail deer jerky.......I'm willng to put my hate aside if I have to...... 
__________________
'Once the monkeys learn they can vote themselves a banana, they'll never climb another tree.'. Robert Heinlein
'You can accomplish a lot more with a kind word and a gun, than with a kind word alone.' Al Capone
|
09-04-2012, 07:43 PM
|
 |
|
|
Join Date: May 2007
Posts: 3,171
|
|
Good job!!! Now if we caught more salmpn when I went with my dad 2 months ago!!
|
09-04-2012, 09:34 PM
|
|
|
|
Join Date: Aug 2007
Location: Magrath, Alberta
Posts: 1,914
|
|
Looks Awesome.. I love Kummock's recipe, that's all I've used for a few years now.. There is never any left at the end of the day
|
09-04-2012, 10:58 PM
|
 |
|
|
Join Date: Sep 2009
Location: Calgary, Alberta
Posts: 2,297
|
|
looks deadly! I really want to start smoking (meat that is) 
__________________
"Northern Lens Outdoors" - http://www.youtube.com/channel/UCWFt...ow=grid&view=0
Lethal Prostaff Member
Canadian Waterfowl Prostaff Member
Sillosock Prostaff Member
Pure Gold Chokes Prostaff Member
Lynch Mob Calls Prostaff Member
Wolverine Guns and Tackle
|
09-05-2012, 08:00 AM
|
 |
|
|
Join Date: Jan 2008
Location: Edmonton, AB
Posts: 16,986
|
|
Looks incredible!
__________________
Alberta Bigbore
|
09-05-2012, 08:06 AM
|
|
|
|
Join Date: Feb 2008
Posts: 93
|
|
[QUOTE=hassihand;1589733]Started off with about 35lbs of fresh caught BC Salmon. I roughly follow Kummock's recipe here http://forum.bradleysmoker.com/index.php?topic=107.0 but it always ends up a very different recipe.
Looks like sockeye.... was it from Osoyoos Lake?
|
09-05-2012, 10:09 AM
|
|
|
|
Join Date: Aug 2012
Location: Vegreville Alberta
Posts: 12
|
|
That looks like some fine eatting right there . I know my buddy BBJ , made up a bunch and brought it in , it was very good , and a little spicy .
|
09-05-2012, 11:10 AM
|
|
Banned
|
|
Join Date: May 2007
Location: Calgary
Posts: 10,384
|
|
Thats a great looking set up!!
You have me inspired to start another batch of our "Candied"
Very simple recipie
5 Parts dark brown sugar
1 Part salt
Brine for 36 hours
Full smoke on a bradley as low as it goes for 8 hours
Stir lots while brinning
My guests ate 6 racks in 3 days.
As well, let your Salmon sit for 24 hours in a few paper bags.
Layer the fish and the brine mixture
It's almost a cold smoke, so dont feel bad about opening the smoker and dropping the heat. Keep the flue wide open
put the smoker in the shade or do it at night.
Low temp is big help.
Good Luck
Jamie
|
10-11-2012, 12:17 AM
|
 |
|
|
Join Date: Aug 2010
Location: Ardrossan
Posts: 890
|
|
Looks great. I noticed in the one pic that you have the v rack covered in tin foil. I have read that it will affect the heat dispersion, do you find that it does or is it ok?
My v tray gets messed up and then cleanup is a pain.
If I can use the foil I would love to but I read that it is bad.
Please let me know.
|
10-11-2012, 06:57 AM
|
 |
|
|
Join Date: Jan 2010
Location: Edmonton
Posts: 6,470
|
|
That looks great. I gotta get me a Bradly!
__________________
 Kim
Gonna get me a 16" perch.
|
10-11-2012, 02:11 PM
|
 |
|
|
Join Date: Feb 2010
Location: In the woods
Posts: 8,923
|
|
Man I miss fresh salmon!
__________________
I feel I was denied, critical, need to know Information!
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
All times are GMT -6. The time now is 11:58 AM.
|
Linear Mode
