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TB's Notorious Smoked Salmon


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#61 salsalady

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Posted 30 July 2012 - 01:26 AM

Never had smoked salmon before but that looks really good.


7Pod, I am truly sorry for your loss thus far in life. And when you get the chance to taste some (home made is usually better) Smoked Northwest Salmon.....GO FOR IT! A flake of truly good smoked salmon should not be smothered in a cheese ball or cream dip. Straight up, maybe in a feesh taco type gig....


Not soft or mooshy, firm and flaking, moist but not greasy, the marinade taste could be the rainbow...spicy or not....



sheesh, I saw the fish Scovie had out drying the other day, and now I wanna do it all up myself.
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#62 texas blues

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Posted 30 July 2012 - 08:43 AM

7Pod, I am truly sorry for your loss thus far in life. And when you get the chance to taste some (home made is usually better) Smoked Northwest Salmon.....GO FOR IT! A flake of truly good smoked salmon should not be smothered in a cheese ball or cream dip. Straight up, maybe in a feesh taco type gig....


Not soft or mooshy, firm and flaking, moist but not greasy, the marinade taste could be the rainbow...spicy or not....



sheesh, I saw the fish Scovie had out drying the other day, and now I wanna do it all up myself.



SL, tells no lies y'all.

You go girl, smoke that PNW feesh!

#63 Chile Juju

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Posted 31 July 2012 - 08:59 AM

I'm looking forward to trying the teriyaki version!

Scovie likes to smoke salmon more than eat what he's smoked....any freezer tips?

Or is that illegal?

Im sick and tired of not having that sandwich


#64 texas blues

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Posted 31 July 2012 - 10:23 AM

CJ, for freezing, I definitely recommend a vacuum packer as otherwise the fish have a tendency to dry out.

Having said that, I vac pack all my fish and have kept it up to one year in the fridge and after opening the package, it was just as good as the day I bagged it up. Not that the fish will ever last that long around my house mind you, but it was an experiment to see just how long in the fridge it could go. More than a year, I dunno'. I haven't tried that.

The teriyaki version is so much better to me than just a standard salt/sugar/water brine.

Heaps more flavor but the fish itself still shines.

A word of caution with the teriyaki version though, be careful who you give it to.

Co-workers will hound you unceasingly.

Be careful of too much charity.

The cost of the fish and ingredients, along with time spent prepping, smoking, and packaging, ain't really all that cheap.

I finally had to charge $10 per half a pound, which is a great price considering the prices of much lesser quality found in most retail grocery stores.

The stuff makes great Christmas gifts.

Back in the big dry ditch I had one guy that would buy $200 bucks worth that he gave to family as gifts. He must not have been too crazy about it though. He only did that for 3 Christmas's in a row.

Now get on with your bad self and get Scovie teh smokin' that fish!

#65 Chile Juju

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Posted 31 July 2012 - 07:22 PM

I'm on it!!!! :D

Im sick and tired of not having that sandwich


#66 Gotrox

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Posted 01 August 2012 - 06:55 AM

First---Brine.
10 lbs fresh salmon
1 gallon filtered h2o
1 cup kosher salt
1/2 cup dark brown sugar
1/2 cup cane sugar
1 tbsp garlic powder.

48 hrs in the fridge

In the smoker.
large pieces got 6 hrs, 2 pans of hickory (I know, should have been alder or apple, but I like hickory)
Small pieces got 8 hrs and 3 pans.

The mix
6 or 8 ounces salmon
1/2 walla walla sweet onion
1/2 small can chopped black olives
1/2 teaspoon "house chile powder".
Mayo.

Before:
before.jpg

After, on a multigrain "skinny bun" with some spinach:

Attached Thumbnails

  • after.jpg

Edited by Gotrox, 01 August 2012 - 07:03 AM.

"you call that hot"????
"try this"
"Wait----lemme get my camera"

#67 texas blues

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Posted 01 August 2012 - 11:33 AM

Oh man!

I was hoping for an in the smoker action shot.

And some close ups of the smoked fish. :tear:

I dig the look of the 2 pieces of salmon but not wild about the amount of mayo used or the black olives.

Were you going for a tuna salad like spread?

Do tell!

And no, I am not a food snob.

I'm a food prick! :)

#68 Gotrox

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Posted 01 August 2012 - 03:03 PM

Sorry, missed the "money shot".

Yes, it's a tuna salad---without the tuna.

To each their own on the mix, sometimes I use celery instead of olives, sometimes I use a bit of ranch instead of a glob of mayo, but this batch is EXCLUSIVELY for work lunch and sits in a baggie for 6 or 8 hours on toasted breadlike substances.

By the time it gets munched, the bread is no longer crunchy, and the mix is no longer damp.

When I am "salmon rich" I may adjust the ingredients a bit and blend them into a paste.

I call it "spamon". ;)
"you call that hot"????
"try this"
"Wait----lemme get my camera"

#69 texas blues

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Posted 01 August 2012 - 03:43 PM

SPAMON.

I like that word.

#70 JayT

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Posted 01 August 2012 - 06:36 PM

Yeah anyway! Don't tease us with some prep shots and tell us how awesome it is going to be and then leave us hanging without the money shot. I feel so cheated!

#71 Gotrox

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Posted 02 August 2012 - 07:16 AM

I feel so dirty.

I looked at y'alls food porn and didn't share.

But in all honesty, I didn't come across this topic until after the foreplay was all het up.
"you call that hot"????
"try this"
"Wait----lemme get my camera"

#72 texas blues

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Posted 02 August 2012 - 08:01 AM

I feel so dirty.

I looked at y'alls food porn and didn't share.

But in all honesty, I didn't come across this topic until after the foreplay was all het up.


En el nombre del madre, del padre, y la spirito santo.

You are forgiven.

Smoke more salmon.

Post more pics.

And sin no more.

#73 texas blues

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Posted 08 September 2012 - 09:09 AM

In tribute to PNW Posse, here's what I like to be liking to do with smoked salmon.

A little cream scheeze schmear on a flour tortilla, some pieced smoked sam, green oh's, and some hab mango sauce.

So dang guuuud!

IMG_4014.JPG

#74 Booma

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Posted 09 September 2012 - 07:48 PM

Awesome!!!! That is all

Checkout my FB page

 

http://www.facebook.com/BoomasBBQ





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