Smoked Salmon

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Rich777
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Smoked Salmon

Postby Rich777 » Sat Jul 26, 2008 10:51 pm

Gonna need some help on this one. I did these today as a test. No brine, marinated in Tiger Sauce for about an hour, covered with Wolfe Citrus. Smoked for about an hour and a half @ 230. They were small fillets about 1/4 lb each. Tasted OK, but something was wrong. This was my first attempt at smoked fish-I'd like my second attempt to come out better.
HELP!!! :D
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JamesB
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Postby JamesB » Sat Jul 26, 2008 11:03 pm

If your looking for a great recipe and technique, google 'CarDogs Salmon' or check out the write up on it at the Virtual Weber bullet website... This recipe works great for both whole sides as well as fillets... It can be smoked, grilled or baked and always comes out great!

It is the most requested fish dish by my wife, family and friends... it's that good!
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Postby OSD » Sun Jul 27, 2008 6:35 am

Those look real good. :D
Second what James said. :D I like mine grilled rather than hot smoked. It just tastes better to me and has a better texture. :D I grill mine with Brown sugar, salt, and a touch of ginger for a rub when grilling.
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Postby DATsBBQ » Sun Jul 27, 2008 10:58 am

I preferred smoked, but ya gotta brine first!
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Rich777
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Postby Rich777 » Sun Jul 27, 2008 3:28 pm

Good info guys, thanks!
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Postby Gator » Sun Jul 27, 2008 7:43 pm

Dittos, on the above advice - I would say the more smoke you put on salmon the less seasoning you need - except for the sweet. I would go heavy there. 8)
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Postby Papa Tom » Sun Jul 27, 2008 9:54 pm

I have always cured my salmon before smoking and use no other seasoning except for brown sugar. Now the brown sugar will invite mold if you store to too long. If I have sugared it I will freeze for storage.
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Postby Brandon Schick » Wed Oct 22, 2008 6:36 pm

Looks good !

What is Tiger Sauce ?
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Postby smokedjoint » Thu Dec 04, 2008 7:12 am

I like treating the salmon wit lime juice and fresh ground ginger, a great way to chemically pre-cook the meat ever so slightly. But don't marinade for longer than an hour tops because it eats away at the meat's proteins and it becomes too tender to grill.
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Re: Smoked Salmon

Postby Hj » Sun Mar 29, 2009 10:02 pm

Do not know how to smoke salmon but once smoked try this


Slice some thin slices of salmon n roll some with guacomole in the center and eat them

or
mix little mayo -sour cream with wasabi paste all together n roll the thin slices

or
Rolled thin slice of jalapeno n *creamed salsa inside the smoked salmon

These can all be rolled n ate that way or placed on crackers. GET The BEER

Darn you smoke them I'll be there..lol

Anyone -EVER try encrusting them with a light horseradish sauce n smok'n them?
A mistake is sometimes a great creation

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