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sucklesworth
Lick me where Ipee
Registered: 08/01/03
Posts: 54,259
Loc: If I was up yer ass you'd...
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smoked salmon/steelhead
#5360948 - 03/03/06 08:53 AM (17 years, 10 months ago) |
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6-8 cups water 1/2 - 3/4 cup sugar 1/4 cup salt 2 tablespoons molasses 1/4 soy sauce 1 tablespoon fresh ground pepper
place fish fillets in the brine, cover and refridgerate for 8-24 hours
cold smoke the fish at 120 for 2-6 hours - pending your smoker
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horha
trout


Registered: 02/07/06
Posts: 292
Last seen: 17 years, 3 months
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Re: smoked salmon/steelhead [Re: sucklesworth]
#5360954 - 03/03/06 08:55 AM (17 years, 10 months ago) |
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i am going to go fishing tomorrow. man i cant wait.
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TheCow
Stranger

Registered: 10/28/02
Posts: 4,790
Last seen: 15 years, 6 months
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Re: smoked salmon/steelhead [Re: horha]
#5361270 - 03/03/06 11:41 AM (17 years, 10 months ago) |
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Is there any way I can 'McGuyver' a smoker up.
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daimyo
Monticello

Registered: 05/13/04
Posts: 7,751
Last seen: 12 years, 17 hours
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Re: smoked salmon/steelhead [Re: TheCow]
#5361295 - 03/03/06 11:47 AM (17 years, 10 months ago) |
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If you can contain the smoke and keep a halfway decent control of the temperature you're good to go.
If you have a grill, get half of it going and let the other half get to the right temp(indirect heat). While that's getting up, soak some chips for a while then put them in a foil pack. Poke some holes in the pack and toss it on the side with the flame/coals.
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"I have sworn upon the altar of God eternal hostility against every form of tyranny over the mind of man."
Edited by daimyo (03/04/06 06:38 AM)
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Corporal Kielbasa

Registered: 05/29/04
Posts: 17,235
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Re: smoked salmon/steelhead [Re: sucklesworth]
#5367346 - 03/05/06 01:09 PM (17 years, 10 months ago) |
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I got to get an out of state license! Bah! But ahh stealhead and salmon sound so damn good!
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Stein
Stranger


Registered: 07/02/03
Posts: 35,129
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Re: smoked salmon/steelhead [Re: sucklesworth]
#5369917 - 03/06/06 06:01 AM (17 years, 10 months ago) |
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Well?
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sucklesworth
Lick me where Ipee
Registered: 08/01/03
Posts: 54,259
Loc: If I was up yer ass you'd...
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Re: smoked salmon/steelhead [Re: Stein]
#5370160 - 03/06/06 08:52 AM (17 years, 10 months ago) |
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I used my buddies Bradley brand smoker
waaaaaaaay too much smoke

I'd suggest not following the directions on the bradley. they suggest 10-12 hours of smoke.
I'd say 3 hours will be plenty - then keep the temps up without smoke for the extra 7-9 hours.
I'd also suggest cutting thick fillets into 1 inch strips - this cuts way down on cook time and gives you an even smoke - not to mention a much better brine cure.
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Edited by You_Suck (03/06/06 09:10 AM)
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Stein
Stranger


Registered: 07/02/03
Posts: 35,129
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Re: smoked salmon/steelhead [Re: sucklesworth]
#5370200 - 03/06/06 09:15 AM (17 years, 10 months ago) |
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I've had the smoked salmon that tasted like I was drinking a bottle of liquidsmoke. I hear it's an art to smoke fish correctly and that it is trial and error until you get the right method.
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sucklesworth
Lick me where Ipee
Registered: 08/01/03
Posts: 54,259
Loc: If I was up yer ass you'd...
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Re: smoked salmon/steelhead [Re: Stein]
#5370210 - 03/06/06 09:19 AM (17 years, 10 months ago) |
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I'd give this attempt a 5 out of 10
its not shit, but its not great either
I did have some sockeye strips from this same recipe that was the best smoked fish I have ever tasted
Oh well - time to go fishin again
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Stein
Stranger


Registered: 07/02/03
Posts: 35,129
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Re: smoked salmon/steelhead [Re: sucklesworth]
#5370520 - 03/06/06 11:27 AM (17 years, 10 months ago) |
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Sounds like no one should try this recipe.
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Shroomism
Space Travellin


Registered: 02/13/00
Posts: 66,015
Loc: 9th Dimension
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Re: smoked salmon/steelhead [Re: sucklesworth]
#5370542 - 03/06/06 11:36 AM (17 years, 10 months ago) |
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Fuck cooking it.. eat that shit raw.. no chance of fucking it up
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sucklesworth
Lick me where Ipee
Registered: 08/01/03
Posts: 54,259
Loc: If I was up yer ass you'd...
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Re: smoked salmon/steelhead [Re: Stein]
#5370969 - 03/06/06 01:51 PM (17 years, 10 months ago) |
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actually I did two fish - mine and a pals
I did his the exact same way but I only used smoke for half the time it was in the smoker.
I tried his a bit ago and it was perfect.
mine was just too smokey - the brine is tits
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Roadkill
Retired Shroomery Mod


Registered: 12/11/01
Posts: 22,674
Loc: Montana
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Re: smoked salmon/steelhead [Re: sucklesworth]
#5373645 - 03/07/06 09:42 AM (17 years, 10 months ago) |
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that sounds like a pretty good brine recipy bro!~

I might have to try it.
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<*///><
I'm heading out to go Steelheading for a couple days...on Wed night. Going to the Hoh river...they are getting some 20 to 22 pound late Winters in.

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I just finished smoking up some large RB trips (trout) yesterday. I made them into jerky... used some really hot Habanero Tabasco sauce and some dried up Red Dragon peppers that I ground up in an old pepper mill. Soaked them in brine for 24 hours and then cooked them in my electic smoker for a little over 24 hours. They came out smoking HOT and Spicy!~
Want my brine recipy?
Tight lines to ya!~
tc
-------------------- Laterz, Road Who the hell you callin crazy? You wouldn't know what crazy was if Charles Manson was eating froot loops on your front porch! Brainiac said: PM the names with on there names, that means they have mushrooms for sale.
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sucklesworth
Lick me where Ipee
Registered: 08/01/03
Posts: 54,259
Loc: If I was up yer ass you'd...
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Re: smoked salmon/steelhead [Re: Roadkill]
#5373728 - 03/07/06 10:23 AM (17 years, 10 months ago) |
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there is a Hi Mountain brand jerky/fish brine called Inferno
I made some jerk with it over the weekend
all I have to say about that is god damn
even my fish turned out better than expected - I had just tried the over done belly pieces
good luck and tight lines Mr. Kill
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Roadkill
Retired Shroomery Mod


Registered: 12/11/01
Posts: 22,674
Loc: Montana
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Re: smoked salmon/steelhead [Re: sucklesworth]
#5373834 - 03/07/06 11:06 AM (17 years, 10 months ago) |
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Quote:
You_Suck said:
there is a Hi Mountain brand jerky/fish brine called Inferno
I made some jerk with it over the weekend
all I have to say about that is god damn
even my fish turned out better than expected - I had just tried the over done belly pieces
good luck and tight lines Mr. Kill
I'm heading down to Outdoor Emporium to outfit a friend from the Shroomery with some Steelhead gear... I'll look and see if they have that.
thanks for the good luck...we might need it. Weather is calling for rain...  Hope the river doesn't blow out on us...we might have to wait on going.
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Roads Fish Jerky brine recipy :
1/3 cup sugar 1/4 cup non-iodized salt 2 cups of soy sauce 1 cup of water 1/2 tsp. onion powder 1/2 tsp. garlic powder 1/2 tsp. pepper (more if you like peppery jerky) 1/2 tsp. Tabasco sauce <-- for mild (see *** for increasing the heat) 1 cup dry white wine (or one cup of Vermouth which I use)
*** to make hotter tasting jerky add more Tobasco sauce or use Habanero Tabasco sauce. be careful to add a little at a time...as the heat will increase within 30 minutes...so test as you add. I also add dried Red Dragon peppers...ground up in an old pepper mill.
Then place the fish into the brine and let soak for 24 hours.
After the brine has soaked into the fish place the fish into your smoker. I use Mesquite wood chips in my smoker...I like the flavor better for jerky. Smoke for 24 hours or until the fish hardens up to your liking...varies for everyone that I cook for. Some people like it really hard and some like it softer.
I was offered a job smoking fish for "Pike Place Fish" down at the Pike Place Market in Seattle...after they tasted my fish. http://www.pikeplacefish.com/
 The place that they show on TV throwing fish all the time. lolzz
Enjoy!~
-------------------- Laterz, Road Who the hell you callin crazy? You wouldn't know what crazy was if Charles Manson was eating froot loops on your front porch! Brainiac said: PM the names with on there names, that means they have mushrooms for sale.
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sucklesworth
Lick me where Ipee
Registered: 08/01/03
Posts: 54,259
Loc: If I was up yer ass you'd...
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Re: smoked salmon/steelhead [Re: Roadkill]
#5373842 - 03/07/06 11:09 AM (17 years, 10 months ago) |
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I'm familar with Pike St market.
Must be some tasty fish!
Thanks for the recipe.
NO BLOW OUTS!
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