A buddy asked me if I couldn't smoke up some Steehead fillets for a high school graduation.
I figured I might as well clear out the freezer of Salmon from last year.
Weds night started the brine process. Simple dry brine of brown sugar and Kosher salt
Good rub of brine and stacked in plastic tub
Into the cooler for 48 hours
Tonight will Remove from brine and rinse then place the fillets on racks to let them air dry overnight before going in smoker tommorow morning.
Going be a long day tommorow tending to Big Bertha...aka smoke house
Bill
Smoking fish PNW style
Moderator: TBBQF Deputies
-
- Outlaw
- Posts: 1257
- Joined: Thu Aug 04, 2011 2:07 pm
- Location: Pacific NW
- Contact:
- OldUsedParts
- Deputy
- Posts: 21613
- Joined: Sun May 15, 2011 7:09 pm
- Location: Montgomery, Texas
- Contact:
Re: Smoking fish PNW style
sounds good to me, Wild Bill, is the final flavor anything like Kippers
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
-
- Outlaw
- Posts: 1257
- Joined: Thu Aug 04, 2011 2:07 pm
- Location: Pacific NW
- Contact:
Re: Smoking fish PNW style
OldUsedParts wrote:sounds good to me, Wild Bill, is the final flavor anything like Kippers
Not really like kippered herring.
More a sweet taste then salty. Rub is 4 parts dark brown sugar to 1 part salt. I seem to have my best luck with kosher salt. Have used pickling salt before always seemed to come out too salty.
I've been smoking Salmon going on 40 years now and still learning. Problem is every batch comes out a little different then the batch before. Never really know for certain how well it's going to come out till it comes out of the smoke.
-
- Outlaw
- Posts: 1257
- Joined: Thu Aug 04, 2011 2:07 pm
- Location: Pacific NW
- Contact:
Re: Smoking fish PNW style
Pulled fish out brine after 48 hours. Liquid was what was drawn out of fillets during the dry brine.
Fillets set on racks overnight to air dry
Packed the smoker fire box full of wood and fired her up night before placing the fish in the next morning. Got a good fire going then dampened it down and let it roll all night. 8 hours later at 4 am smoker temp was right where I was hoping. 127 degress. Nice bed of coals . Added another half round of cherry and placed fish in smoker at 5am.
Smoker ran all day at temps between 125-135. Needed to add a half round of cherrywood every 2 hours
Fillets set on racks overnight to air dry
Packed the smoker fire box full of wood and fired her up night before placing the fish in the next morning. Got a good fire going then dampened it down and let it roll all night. 8 hours later at 4 am smoker temp was right where I was hoping. 127 degress. Nice bed of coals . Added another half round of cherry and placed fish in smoker at 5am.
Smoker ran all day at temps between 125-135. Needed to add a half round of cherrywood every 2 hours
- OldUsedParts
- Deputy
- Posts: 21613
- Joined: Sun May 15, 2011 7:09 pm
- Location: Montgomery, Texas
- Contact:
Re: Smoking fish PNW style
Blue Smoke and Blue Skies - - - it's Rockin' in the PNW
That smoke box reminds me of better times long since gone when I had me a homemade smoke house on the Ranch before the "Big D" Venison Link Sausage to die for - - OH WELL
That smoke box reminds me of better times long since gone when I had me a homemade smoke house on the Ranch before the "Big D" Venison Link Sausage to die for - - OH WELL
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- CaptJack
- Outlaw
- Posts: 2005
- Joined: Tue Jun 18, 2013 3:26 pm
- Location: Houston
- Contact:
Re: Smoking fish PNW style
22"OldSmokey • 2-burner gasser with GrillGrates
- Sailor Kenshin
- Chuck Wagon
- Posts: 5489
- Joined: Sun Jul 08, 2012 2:58 pm
- Location: Eastern seaboard
- Contact:
-
- Outlaw
- Posts: 1257
- Joined: Thu Aug 04, 2011 2:07 pm
- Location: Pacific NW
- Contact:
- OldUsedParts
- Deputy
- Posts: 21613
- Joined: Sun May 15, 2011 7:09 pm
- Location: Montgomery, Texas
- Contact:
Re: Smoking fish PNW style
absolutely Beautimous, Wild Bill - - - AJWD
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- egghead
- Egg Master
- Posts: 4288
- Joined: Sun Jul 12, 2009 6:30 am
- Location: Corpus Christi
- Contact:
Re: Smoking fish PNW style
Dang bondo - that's outstanding.
So you kept the temp in the 125 range with cherry for smoke and called it done after 10-12 hours?
When you dried on racks, was it at room temp or in a fridge?
So you kept the temp in the 125 range with cherry for smoke and called it done after 10-12 hours?
When you dried on racks, was it at room temp or in a fridge?
Suppose you were an idiot, and suppose you were a member of congress; but I repeat myself - Mark Twain
XL, Small, and Mini BGE
XL, Small, and Mini BGE
-
- Outlaw
- Posts: 1257
- Joined: Thu Aug 04, 2011 2:07 pm
- Location: Pacific NW
- Contact:
Re: Smoking fish PNW style
egghead wrote:Dang bondo - that's outstanding.
So you kept the temp in the 125 range with cherry for smoke and called it done after 10-12 hours?
When you dried on racks, was it at room temp or in a fridge?
Hi EH
Fillets dryed at room temp. My shop is around 55 at night. Usually dries for about 8 hours
I try to keep the smoker running around the 135 mark. Over 140 the fish will start to cook and force out its natural oils so I like to keep it around the 130-135 mark.
I'm not trying to cook the fillets...thier pretty much cooked after setting in the slurry of sugar and salt for 48 hours.
This batch took 12 hours to finish. I've gone as much as 20 hours to finish a batch when it's colder outside.
My finger tells me when they are ready to come out of smoker.
They come out of smoker when I can press down on the fillets and they have a firm feel and no more water is squezzing out.
Once out I stack and layer them with paper towels in a plastic container until they cool down.
Once cooled they get vacuum packed.
Bill
- egghead
- Egg Master
- Posts: 4288
- Joined: Sun Jul 12, 2009 6:30 am
- Location: Corpus Christi
- Contact:
Re: Smoking fish PNW style
Excellent
Suppose you were an idiot, and suppose you were a member of congress; but I repeat myself - Mark Twain
XL, Small, and Mini BGE
XL, Small, and Mini BGE
Return to “Smokehouse - BBQ Discussion”
Who is online
Users browsing this forum: No registered users and 87 guests