Smoking fish PNW style

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bondobill
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Smoking fish PNW style

Postby bondobill » Fri May 19, 2017 12:29 pm

A buddy asked me if I couldn't smoke up some Steehead fillets for a high school graduation.
I figured I might as well clear out the freezer of Salmon from last year.
Weds night started the brine process. Simple dry brine of brown sugar and Kosher salt

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Good rub of brine and stacked in plastic tub

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Into the cooler for 48 hours

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Tonight will Remove from brine and rinse then place the fillets on racks to let them air dry overnight before going in smoker tommorow morning.

Going be a long day tommorow tending to Big Bertha...aka smoke house
:cheers:
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Re: Smoking fish PNW style

Postby OldUsedParts » Fri May 19, 2017 1:04 pm

sounds good to me, Wild Bill, is the final flavor anything like Kippers :?:
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: Smoking fish PNW style

Postby bondobill » Fri May 19, 2017 1:23 pm

OldUsedParts wrote:sounds good to me, Wild Bill, is the final flavor anything like Kippers :?:

Not really like kippered herring.
More a sweet taste then salty. Rub is 4 parts dark brown sugar to 1 part salt. I seem to have my best luck with kosher salt. Have used pickling salt before always seemed to come out too salty.
I've been smoking Salmon going on 40 years now and still learning. Problem is every batch comes out a little different then the batch before. :dont: Never really know for certain how well it's going to come out till it comes out of the smoke.
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Re: Smoking fish PNW style

Postby bondobill » Sun May 21, 2017 12:10 pm

Pulled fish out brine after 48 hours. Liquid was what was drawn out of fillets during the dry brine.

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Fillets set on racks overnight to air dry

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Packed the smoker fire box full of wood and fired her up night before placing the fish in the next morning. Got a good fire going then dampened it down and let it roll all night. 8 hours later at 4 am smoker temp was right where I was hoping. 127 degress. Nice bed of coals . Added another half round of cherry and placed fish in smoker at 5am.
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Smoker ran all day at temps between 125-135. Needed to add a half round of cherrywood every 2 hours
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Re: Smoking fish PNW style

Postby OldUsedParts » Sun May 21, 2017 1:57 pm

Blue Smoke and Blue Skies - - - it's Rockin' in the PNW :tup: :salut: :cheers:

That smoke box reminds me of better times long since gone when I had me a homemade smoke house on the Ranch before the "Big D" :( Venison Link Sausage to die for - - OH WELL :dont:
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: Smoking fish PNW style

Postby CaptJack » Sun May 21, 2017 3:05 pm

Image
22"OldSmokey • 2-burner gasser with GrillGrates • CampChef pellet cooker
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Re: Smoking fish PNW style

Postby Sailor Kenshin » Sun May 21, 2017 4:58 pm

I am seriously impressed.
Moink!
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Re: Smoking fish PNW style

Postby bondobill » Sun May 21, 2017 9:30 pm

Done before dark :D
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Re: Smoking fish PNW style

Postby OldUsedParts » Mon May 22, 2017 6:56 am

absolutely Beautimous, Wild Bill - - - AJWD :tup: :salut: :cheers:
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Re: Smoking fish PNW style

Postby egghead » Mon May 22, 2017 9:46 am

Dang bondo - that's outstanding.

So you kept the temp in the 125 range with cherry for smoke and called it done after 10-12 hours?

When you dried on racks, was it at room temp or in a fridge?
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Re: Smoking fish PNW style

Postby bondobill » Mon May 22, 2017 1:36 pm

egghead wrote:Dang bondo - that's outstanding.

So you kept the temp in the 125 range with cherry for smoke and called it done after 10-12 hours?

When you dried on racks, was it at room temp or in a fridge?


Hi EH
Fillets dryed at room temp. My shop is around 55 at night. Usually dries for about 8 hours
I try to keep the smoker running around the 135 mark. Over 140 the fish will start to cook and force out its natural oils so I like to keep it around the 130-135 mark.
I'm not trying to cook the fillets...thier pretty much cooked after setting in the slurry of sugar and salt for 48 hours.
This batch took 12 hours to finish. I've gone as much as 20 hours to finish a batch when it's colder outside.
My finger tells me when they are ready to come out of smoker.
They come out of smoker when I can press down on the fillets and they have a firm feel and no more water is squezzing out.
Once out I stack and layer them with paper towels in a plastic container until they cool down.
Once cooled they get vacuum packed.

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Re: Smoking fish PNW style

Postby egghead » Mon May 22, 2017 9:30 pm

Excellent
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