Steelheader69
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Nooch Diver and Camp Cook
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Reged: 12/30/00
Posts: 8158
Loc: Graham, WA
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Had triumph through disaster yesterday.
Well, here's the disaster. Was planning to do some salmon smoking. Have been very tight about using up my supplies since my injury limits the fishing I can do. So used it sparingly this summer. But always have stock I use for smoking (not boots lol, but set aside stuff so I can smoke good fish). Well, my daughter had went into our freezer downstairs a few days ago and got out some ice pops. Come to find out, she left the freezer OPEN. Defrosted out and ruined almost ALL of my remaining fish. Only the stuff near the back was ok. Luckily, an icewall kept the meats on top shelf frozen. So, had to toss out about 50#'s of salmon.  Didn't get mad at her, stuff like that happens. Just hard to lose that much fish. Just thought of all the smoked salmon and salmon patties I WON'T be having.  Luckily though, I was able to save 20#'s of it. Could tell it hadn't defrosted at all.
But here's the positive of it. Brined it up (I use a simple mixture, a gallon or two of water, and a cup or so of rocksalt, and a TON of brown suger, friends call it candied salmon lol). Well, I've always had a problem in the past with the salmon not drying out. Have used other smokers to no avail. Usually will stick in oven under low heat to dry out. Set the fish out on the racks yesterday and FORGOT about them. Normally I leave them out for a bit to dry up/glaze before I put them in. Well, I left them out a good 4 hours. Guess what? They came out perfect. Nice and dry, good flavor. Amazing. A good 5#'s of it is already gone. LOL. Going to give some to guy who owns the property RG boards her horses at. I added a bit too much salt though (I like mine more sweet then salty). But is pretty good though. From now on, will leave mine out a bit longer. LOL. Mind you, my salmon has always been good, but always have to bake it FOREVER. This was a faster smoking job.
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TEAM JACKSON BALDWIN
Project Healing Waters
CampChef Prostaffer
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Born2Bonk
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Chromer
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Reged: 08/06/01
Posts: 549
Loc: Seattle
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Did the same last week. I couldn't get the coal started until the rain stopped and let the fish sit out air drying for about 4 hours. This batch turned out very good even though it was a darky to-boot (NoPun!). My keys to success are now cutting the fish in 1 inch widths by 5 inch long. Basic water,Bsugar,salt,soy overnight. Air dry 4-5 hours. Smoke at no higher than 180 for 6-8 hours depending on how hot the smoker gets. I found that if the temp gets to 200+, you just ruined what could have been great.
Smoke'em if you got'em.
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Killins my business and business is goood.
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Half buzzed is just a waste of money.
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"Come, follow me," Jesus said, "and I will make you fishers of men." Matthew 4:19, New Internation Version
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Brewer
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Then They Turned @ Last To Me, We Shall Call You Brewer, The Slayer Of Salmons You Shall Be'
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Reged: 12/01/02
Posts: 3795
Loc: The Mass Production Zone.
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would any one recommend reusing the same drine for a second batch of fish to smoke? lets say very quickly in order. i use alot of ingredients in my brine and hate chucking it for another batch. what do you think?
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Brewer's reel cleaning service is up and rolling. Contact me through PM for info and address.
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Quillback
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South of the Mason/Dixon line
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Reged: 02/08/02
Posts: 3149
Loc: Arkansas
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Brewer - I do it all the time, my brine is pretty simple, 2 quarts water, 1 cup plain salt and one cup dark brown sugar - soak for 8 hours, works fine for 2 batches, never tried 3.
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I'd rather be fishing
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Brewer
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Then They Turned @ Last To Me, We Shall Call You Brewer, The Slayer Of Salmons You Shall Be'
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Reged: 12/01/02
Posts: 3795
Loc: The Mass Production Zone.
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thanks for the input qb, wasn't sure but thought why not. will give it ago very soon. my brine is very complicated but folks tell me its the best they ever had, so i guess its worth it huh?
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Brewer's reel cleaning service is up and rolling. Contact me through PM for info and address.
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