Pellet Fan

Please login or register.

Login with username, password and session length
Advanced search  

News:

Welcome to Pellet Fan!

Pages: 1 [2]   Go Down

Author Topic: Smoked Salmon  (Read 647 times)

0 Members and 1 Guest are viewing this topic.

Michael_NW

  • Digging the Pellet Smoke.
  • ****
  • Offline Offline
  • Posts: 343
Re: Smoked Salmon
« Reply #15 on: December 27, 2017, 01:09:33 PM »

I use the Traeger recipe, but soak for 2 day's in Vodka and brine for 2 day's with the brown sugar/salt/pepper.
Smoked for 8 hours, with cheese in the smoke box.
That salmon is so pretty. Do you vacuseal and fridge or freeze?
Logged
MAK 2 Star #2799
Weber Spirit

Super 8

  • Knows what a Pellet Is.
  • *
  • Offline Offline
  • Posts: 15
Re: Smoked Salmon
« Reply #16 on: December 27, 2017, 03:44:29 PM »

I use the Traeger recipe, but soak for 2 day's in Vodka and brine for 2 day's with the brown sugar/salt/pepper.
Smoked for 8 hours, with cheese in the smoke box.
That salmon is so pretty. Do you vacuseal and fridge or freeze?
I have done both, this batch of 6 was put in the fridge and given as Christmas gifts.
Logged

ZCZ

  • Digging the Pellet Smoke.
  • ****
  • Offline Offline
  • Posts: 312
Re: Smoked Salmon
« Reply #17 on: December 27, 2017, 05:08:16 PM »

Wow! That is some great looking fish..

ZCZ,A question if I may..What is with the two genie tools ?

The tool was my invention.  The one on the right is a legacy tool, one of the originals, has a wider head as the older burn pots were wider.  I mostly use this one for scraping off my flavorizer.  The one one the left is the newer one with narrow head as I have the narrower burn pot in my 2013.  I only use that for digging ash out of the burn pot (but most of the time I just use my hand or a small vacuum).

« Last Edit: December 27, 2017, 05:13:49 PM by ZCZ »
Logged
Memphis Pro
Memphis Select
24th in Ribs 2015 Royal
Titus 3:3-7

ZCZ

  • Digging the Pellet Smoke.
  • ****
  • Offline Offline
  • Posts: 312
Re: Smoked Salmon
« Reply #18 on: December 27, 2017, 05:12:26 PM »


Cheese in upper left is goat cheese (very good). Being mostly Swedish the gray squiggly stuff next to the salmon is pickled herring. I also turned the grill up to 450 and grilled a couple pineapple rings.

Hope you all had a Merry Christmas and I wish you the best in the New Year.
Thanks for watching!
Z

That salmon looks really good. I am trying to work more seafood into my diet. However, I'm not sure if the maple syrup and brown sugar negate the overall health benefits!

I did something a bit different this year, I attended a Julotta service at 6:30 on Christmas morning. The church my mom attends has Swedish roots. The pastor said this service was one of the last bits of their heritage that the church has hung onto. Are you familiar with this tradition? Best wishes in the New Year to you and yours!

Having grown up "Luteran" we always had church Christmas Eve and Christmas Day both.

Logged
Memphis Pro
Memphis Select
24th in Ribs 2015 Royal
Titus 3:3-7

Canadian John

  • Thinkin about Renouncing Charcoal.
  • *****
  • Offline Offline
  • Posts: 677
Re: Smoked Salmon
« Reply #19 on: December 28, 2017, 10:18:54 AM »

Wow! That is some great looking fish..

ZCZ,A question if I may..What is with the two genie tools ?

The tool was my invention.  The one on the right is a legacy tool, one of the originals, has a wider head as the older burn pots were wider.  I mostly use this one for scraping off my flavorizer.  The one one the left is the newer one with narrow head as I have the narrower burn pot in my 2013.  I only use that for digging ash out of the burn pot (but most of the time I just use my hand or a small vacuum).
 Thanks for the comeback re :tools!

Logged
Happy Cooking,Canadian John

Conumdrum

  • Starting to taste the Smoke.
  • ***
  • Offline Offline
  • Posts: 146
  • I love cooking good food for friends and family
Re: Smoked Salmon
« Reply #20 on: December 28, 2017, 05:01:27 PM »

Just a thought, anyone want to steer me to cold smoked salmon?  Salmon sale coming up at my store, time to buy 3 slabs to vacupack for dinner and another to hot smoke. 

Want to try cold smoke, it's cold enough here finally.

Logged
Started with Masterbuilt 30 analog, now my cold smoker
Got a YS640 3+ years, happy camper
Got a Weber performer with a Vortex, best charcoal grill ever
Sold my gasser, Retired, gardening, clean, cook.Life is good!

DMAXNAZ

  • Using less gas.
  • **
  • Offline Offline
  • Posts: 81
Re: Smoked Salmon
« Reply #21 on: December 30, 2017, 09:05:02 AM »

I bet basting them with syrup took them up to another level.
Logged

NorCal Smoker

  • Using less gas.
  • **
  • Offline Offline
  • Posts: 34
Re: Smoked Salmon
« Reply #22 on: February 02, 2018, 09:15:45 PM »

Plated up

 [ Invalid Attachment ]

Used the salmon as part of a Christmas Day appetizer assortment

 [ Invalid Attachment ]

Looks great!  I have always used 4 parts sugar to one part salt.  Does your 2 to 1 ratio yield a salty product or does the rinse make it a non issue?
Logged
Pages: 1 [2]   Go Up