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TB's Notorious Smoked Salmon


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#21 texas blues

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Posted 26 October 2009 - 10:12 PM

I checked the salmon and it needs another day in the 'nade, so I'll be smoking it tomorrow. Here's some porn from tonights vacuum packing and a pic of the two smokers. I like them so much I have a brand new one in the garage for backup.

Here's the smokers...they are small but you can still fit up to 6-8 pounds of salmon in them per batch....

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The salmon chilled and ready to be vacuumed...

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Here's some vacuumed "product"...

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With the Luhr-Jensen smoker, or any smoker set up to do delicate work, anyone can do this stuff. It's some of the most healthy food you can eat with the omega-3 in the fish and the taste...get the feedbag ready!! This stuff is like golden crack! Take the salmon, mix it with cream cheese, roasted garlic, a little lemon zest, capers, shallots, touch of sour cream and you have a fantastic spread that your neighbors will burn your house down to get to...

Cheers, Leslie.


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#22 Pepperfreak

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Posted 26 October 2009 - 10:21 PM

Oh my...yet another appliance I now need!
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#23 Nova

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Posted 26 October 2009 - 10:38 PM

Oh my...yet another appliance I now need!


My thoughts exactly!! Whadda they run at?

#24 Pepperfreak

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Posted 26 October 2009 - 10:41 PM

I just checked and it looks like $100 USD and on up to $599. all depends what you want and how big.
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Lately I have found my meat intake creeping up a bit though..........

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#25 Nova

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Posted 26 October 2009 - 11:19 PM

Thankyou kind sir! I am going to get one of these suckaz!

#26 moyboy

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Posted 26 October 2009 - 11:28 PM

Thankyou kind sir! I am going to get one of these suckaz!


Is this because your UDS suck cause you built it wrong??????

:rofl:
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#27 Nova

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Posted 26 October 2009 - 11:32 PM

That i have to admit is part of the conundrum, the other part is the fact that that salmon looks to die for and I WANT SOME DAMNIT!!

#28 The Hot Pepper

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Posted 26 October 2009 - 11:39 PM

Due to your location you must get this one :P

#29 Nova

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Posted 26 October 2009 - 11:41 PM

Dang! Thats just the look i am after too, thanks boss!

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#30 Pepperfreak

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Posted 26 October 2009 - 11:44 PM

Too bad Pippy didn't know about these before he built his UDS, could have saved him a ton of time. :rofl:
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Lately I have found my meat intake creeping up a bit though..........

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#31 Nova

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Posted 26 October 2009 - 11:48 PM

Yeah, all that moving the drum around would have been a back breaking chore too! Especially doing it for 189 days!!

#32 moyboy

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Posted 27 October 2009 - 12:27 AM

Well I'll get a better flavour out of mine than the FAIL king will get out of one of those if he gets it......:lol:
Reality is only an illusion that occurs due to a lack of alcohol.

You Aussie's seem to breed like rats on here.

Mmmmmm that is the most awesomeness my computer screen will handle without shutting down.


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#33 texas blues

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Posted 27 October 2009 - 03:06 PM

Well I'll get a better flavour out of mine than the FAIL king will get out of one of those if he gets it......:lol:


Not necessarily. Depends on the amount of smoke and type of smoke flavor, along with the brine/rub you use. The FAIL king could absolutely produce a WIN!...and so could you....as you sir have already proved.


#34 texas blues

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Posted 27 October 2009 - 08:26 PM

Batch #2 going into the smoke tonight. The pieces are larger so will be smoking for 12 hours. Teriyaki brine came out perfect. The color on the fish before and after smoking is just fantastic!

Drying before the smoke...

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This is the second rack...I'll have both smokers going.

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More porn tomorrow....


#35 moyboy

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Posted 27 October 2009 - 11:57 PM

you just keep on teasing me with these awesome pictures....This is one of those times where I wish this was smellavision, or scratch and sniff.....:lol:
Reality is only an illusion that occurs due to a lack of alcohol.

You Aussie's seem to breed like rats on here.

Mmmmmm that is the most awesomeness my computer screen will handle without shutting down.


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Light travels faster than sound. This is why some people appear bright until you hear them speak.

#36 Pepperfreak

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Posted 28 October 2009 - 01:52 AM

Smellovision hell...I wish I had a transpoter! I'd be there, eating that fish and dinking beer! :lol:
Life's too short to hate...So, lets all eat, drink and feel the heat...
 

2010 Grow List

Lately I have found my meat intake creeping up a bit though..........

The brats....I can only lust for


#37 moyboy

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Posted 28 October 2009 - 03:08 AM

well yeah that's a fair point...:lol:
Reality is only an illusion that occurs due to a lack of alcohol.

You Aussie's seem to breed like rats on here.

Mmmmmm that is the most awesomeness my computer screen will handle without shutting down.


2009-10 GROW LIST

Light travels faster than sound. This is why some people appear bright until you hear them speak.

#38 Noshownate

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Posted 28 October 2009 - 10:48 AM

Good eats TB thanx for the postin, you ever catch salmon while up in Alaska. Never Caught one but i bet fresh out of the water must be amazing,land locked Salmon mmmm then with the famous smoking n marinading mmmmmm, Im hungry now
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#39 POTAWIE

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Posted 28 October 2009 - 11:11 AM

I'm hoping to go salmon fishing this weekend and if we catch anything I'll be throwing away my smoked salmon recipe and go with the TB's notorious way.
What sort of temps are you smoking at TB?
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#40 texas blues

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Posted 28 October 2009 - 01:54 PM

Good eats TB thanx for the postin, you ever catch salmon while up in Alaska. Never Caught one but i bet fresh out of the water must be amazing,land locked Salmon mmmm then with the famous smoking n marinading mmmmmm, Im hungry now



Yessir, caught my first king in Ship Creek in downtown Anchorage. Later on as a fishing guide...geez, couldn't tell you how many. Awesome fish! We'd cook them up for a shore lunch for our fishing guests. Done 'em up about a 1000 ways.

I'm hoping to go salmon fishing this weekend and if we catch anything I'll be throwing away my smoked salmon recipe and go with the TB's notorious way.
What sort of temps are you smoking at TB?


I can't say I've stuck a thermometer on the thing so couldn't give you an accurate temp. My guess is no more than 200F. Last nights smoke was a bit cooler as we had a cold front overnight with temps in the high 40's, but I checked the fish at 330am and it was almost done. mrs. blues turned the smokers off at 7am....so 12hours. Pics to come this evening.





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