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Hot Smoked Salmon

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Post Options Post Options   Likes (1) Likes(1)   Quote RockCrashing Quote  Post ReplyReply Direct Link To This Post Topic: Hot Smoked Salmon
    Posted: 30 Jun 2020 at 11:21am
RockCrashing View Drop Down
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Joined: 10 Aug 2017
Location: Auckland
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Points: 891
Extremely happy with this cook/smoke. 
Bluff salmon brine for 48hrs, pull from brine and let it sit for 5hrs in room temperature before smoking.
Smoker internal temperature 135F-150F, cook time 5hrs+ 
Wood pellets, maple, cherry and in the last 40min finish with Manuka chips.
All ingredients & spices added to brine are in the pic below.
The good & bad news, all salmon already gone.
Everyone very happy, lol

      


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Post Options Post Options   Likes (0) Likes(0)   Quote Clifftastic Quote  Post ReplyReply Direct Link To This Post Posted: 30 Jun 2020 at 12:00pm
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That is a beautiful thing. Great stuff. Looks like you kept a consistent temp too - mint!

Did you need to spritz during the smoke?
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Post Options Post Options   Likes (0) Likes(0)   Quote RockCrashing Quote  Post ReplyReply Direct Link To This Post Posted: 30 Jun 2020 at 1:45pm
RockCrashing View Drop Down
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Thank you, as you mentioned sometime ago "try to do better & better  next time we cook"

Yes, consistent temperature is VERY important, if the temperature fluctuate to much the outcome would be very different.

Perfect example would be the salmon. If the heat were to rise above the desired minimum temperature during the process, the salmon would most likely break apart releasing all its oil and becoming dry.
   
Saying that, a pellet smoker has it's limitation, i.e.. the volume of produce that you can smoke at one time.

Spritzing is not required as the salmon were sealed during the resting stage after removal from the brine.
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