Smoked Salmon

[MadMedik]

I did quite a bit of Kooking over the the memorial day weekend. My biggest project was this Smoked Salmon. I purchased four salmon fillets from Costco...skinless. Started it in a "home made" marinade Friday evening, and started the cook on sunday Morning. After reading other recipes, I pretty much came up with a variant of all those....Soy Sauce, Brown and white sugar, Kosher Salt, garlic powder, chili powder, white pepper, water, and 2 Captain Morgan's rum for the hell of it. I have done this several times now, and generally EVERYONE really likes it. I cooked at 180 to 190 degrees for right at 4 hours total cook time. Used Dennis' Extruded Cocoanut Charcol, with 2 chunks of Alder and 2 of Cherry. Not all the wood actually caught on fire and smoked, so perhaps not as much smoke flavor as I had intended. Internal Temp of meat was around 145 to 150. Ended up with 2 fillets on main middle grill, and 2 fillets up high on the upper grill. The picture shows 1 of the 4 fillets. I sliced the fillets into "freezable, individual size) portions. You can see this also. I ended up with about 17 or 18 "frozen bags" of smoked salmon meat. I varied the size of portions...some smaller and some larger. I use the FoodSave vacu-seal bag system. Months later it is still very fresh and tasty.

[fanie2200]

Re: Smoked Salmon

hey MM how thick were those? Before smoking.

everybody talks of temp and time ...nobody says how thick their piece was!!

that is important, since it determines cook time.

[MadMedik]

Re: Smoked Salmon

Not sure? 1 to 1 1/2 inches at fattest point

[normstar]

Re: Smoked Salmon

I always portion the fish to 8oz or 4oz before smoking and usually run it for 2 hours. Ill have to try the whole filet. Also I usually use Scottish Salmon which has a high fat content and can stand up to lots of cooking and not dry out.