Okay. So I have some salmon filets in your brine recipe soaking right now. I'm new to this brine thing, so bare with me. Would it be bad to let them sit in the brine for 16+ hours or should I pull them in the morning at about 8 hours. Also, when I remove the filets from the brine do I rinse them and then pat dry? Pull and no rinse and let dry? Pull and no rinse and no dry? These aren't whole filets either, strips of filet, from Costco, the frozen kind. If pecan isn't available, what's your second choice for salmon/trout? TIA
Smoked trout/weber (1 Viewer)
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Okay. So I have some salmon filets in your brine recipe soaking right now. I'm new to this brine thing, so bare with me. Would it be bad to let them sit in the brine for 16+ hours or should I pull them in the morning at about 8 hours. Also, when I remove the filets from the brine do I rinse them and then pat dry? Pull and no rinse and let dry? Pull and no rinse and no dry? These aren't whole filets either, strips of filet, from Costco, the frozen kind. If pecan isn't available, what's your second choice for salmon/trout? TIA
Salmon is really good on cedar planks---of course, Alder is the wood of choice, but Cedar is really good. Fish is a delicate flavor, too heavy a wood(like oak/Hickory/Cherry) will mask the taste(that's why Alder is preferred). One wood I have found that actually adds to the fish is Orange--if you can find an old Orange grove with some dead trees, get em.
If they're not whole fillets but smaller pieces I would brine for 8-12 hours/overnight. I'll go 24-hours for a dry rub...less for brine. If you go 16-24 hours you won't ruin them...they'll just be a bit saltier and a bit drier for which you can compensate by placing a pan of water in the smoker during the smoking process.
After removing the pieces from the brine rinse them under cold/cool water removing herbs, spices, etc. Then pat the fillets dry with paper towels and place them on a rack so air can circulate under/around the fillets. A fan gently blowing over the fillets will speed the drying process. You'll want to let them rest in a cool place for an hour or so or until a slight film/sheen comes over the fillets. Then in to the smoker. Smoking is more effective if no moisture is on the meat/fish.
My go to wood for all things salmon, smoking or grilling, is alder. Having said that I'd love to try sggoat's orange wood suggestion! But any other wood is just not to my liking for salmon/trout.
Pecan OTOH is my favorite for smoking pork; however I do like using a wide variety of hardwoods including fruitwood for smoking meat. But you need to experiment, over time, and learn what you personally like best for the type of wood for the type of meat. Its fun combining different woods for different effect and flavor.
Not too much science with smoking but more art form! I recommend keeping a journal with each item you smoke. Brine/rub strength/recipes; amount (in ounces) of smoking wood along with the wood type and chunk size; temperature(s) you smoked the meat as well as time. And of course tasting notes.
Spraying/rubbing the clean metal grates with oil will help keep meat/fish/etc., from sticking as well as making clean up a bit easier.
Speaking of metal grates: Mine originally came with chrome plated steel which peeled in short order. Later they went to stainless steel which are available...and they work great along with finer mesh grates for jerky, small veggies, etc.
We expect a full report back on your results
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If they're not whole fillets but smaller pieces I would brine for 8-12 hours/overnight. I'll go 24-hours for a dry rub...less for brine. If you go 16-24 hours you won't ruin them...they'll just be a bit saltier and a bit drier for which you can compensate by placing a pan of water in the smoker during the smoking process.
After removing the pieces from the brine rinse them under cold/cool water removing herbs, spices, etc. Then pat the fillets dry with paper towels and place them on a rack so air can circulate under/around the fillets. A fan gently blowing over the fillets will speed the drying process. You'll want to let them rest in a cool place for an hour or so or until a slight film/sheen comes over the fillets. Then in to the smoker. Smoking is more effective if no moisture is on the meat/fish.
My go to wood for all things salmon, smoking or grilling, is alder. Having said that I'd love to try sggoat's orange wood suggestion! But any other wood is just not to my liking for salmon/trout.
Pecan OTOH is my favorite for smoking pork; however I do like using a wide variety of hardwoods including fruitwood for smoking meat. But you need to experiment, over time, and learn what you personally like best for the type of wood for the type of meat. Its fun combining different woods for different effect and flavor.
Not too much science with smoking but more art form! I recommend keeping a journal with each item you smoke. Brine/rub strength/recipes; amount (in ounces) of smoking wood along with the wood type and chunk size; temperature(s) you smoked the meat as well as time. And of course tasting notes.
Spraying/rubbing the clean metal grates with oil will help keep meat/fish/etc., from sticking as well as making clean up a bit easier.
Speaking of metal grates: Mine originally came with chrome plated steel which peeled in short order. Later they went to stainless steel which are available...and they work great along with finer mesh grates for jerky, small veggies, etc.
We expect a full report back on your results
Excellent info! You'll get the report tonight. I only have hickory right now, as that is what came with the smoker. Where can i stop on my way home from work to find smoking wood? Walmart? Cal-ranch? Also what temp on the smoker and for how long would you recommend?
When I purchase wood I usually get it from Amazon.com or bbqwood.com I like Amazon as I get "free" shipping as a Prime subscriber and they do have fairly good selection.
Many grocery stores stock mesquite & hickory but I've not found much more than that. You might even check with your local Ace hardware store as our's carries a bit more selection...but no alder. If you have hardwood and/or fruit trees in your yard the annual branch trimmings work great for smoking. In addition to pecan and alder I also like peach. Cherry is nice...it has a stronger flavor than apple or certainly peach. You'll be surprised at the results when using different types of wood!
I like the larger "chips" or smaller "chunks" with my smoker...but not the finer wood particles.
I'll typically smoke brined salmon for about 75-90-minutes at 150-160*. I have moved towards less time and a little more heat over the years since I can't cold smoke with the Smokette. I like mine with a bit more fat and moisture. And ambient temps will have an effect on how long you smoke too. When its 20 degrees outside versus 90* you'll need, even though our smokers are insulated, to adjust your time slightly.
Until you get comfortable with how much wood to use in your hopper I suggest weighing and recording the results until you get it where you want it. And the weight/volume of wood is related to the type of wood and what you're smoking. Hickory is pretty intense...compared to alder for instance. What I've learned with our smoker: It takes alot less wood than you'd think...
Many grocery stores stock mesquite & hickory but I've not found much more than that. You might even check with your local Ace hardware store as our's carries a bit more selection...but no alder. If you have hardwood and/or fruit trees in your yard the annual branch trimmings work great for smoking. In addition to pecan and alder I also like peach. Cherry is nice...it has a stronger flavor than apple or certainly peach. You'll be surprised at the results when using different types of wood!
I like the larger "chips" or smaller "chunks" with my smoker...but not the finer wood particles.
I'll typically smoke brined salmon for about 75-90-minutes at 150-160*. I have moved towards less time and a little more heat over the years since I can't cold smoke with the Smokette. I like mine with a bit more fat and moisture. And ambient temps will have an effect on how long you smoke too. When its 20 degrees outside versus 90* you'll need, even though our smokers are insulated, to adjust your time slightly.
Until you get comfortable with how much wood to use in your hopper I suggest weighing and recording the results until you get it where you want it. And the weight/volume of wood is related to the type of wood and what you're smoking. Hickory is pretty intense...compared to alder for instance. What I've learned with our smoker: It takes alot less wood than you'd think...
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Okay. Well i need to find something for tonight as the fish has to be smoked tonight. I may just have to use the hickory. We have Prime with amazon as well. I'll have to pick up some alder from there.
On the last smoke, I did 1 full rack of baby back ribs as well as a dozen red wine sausages. I thought i better double the hickory, mistake. I still should of only used an ounce or so. The smoke flavor was intense. It was good but just too smoky. For the fish I'll use half an ounce.
Right on...glad to hear it turned out to your expectations! Another for you to try with hickory: If you like spice throw some fresh whole habaneros in the smoker for about 3-hours...long enough to turn them color but not long enough to dry them out. Add them to your favorite basil/cilantro pesto recipe (front side so they get all mashed in) and watch out!
Ditto for jalapenos but because jalapenos are bigger & fleshier they take about 2-3X as long. But crazy good in pesto...you'll never make guac without them. And they freeze in a vac bag for years!
FYI: Smoke takes the uberhotness off habaneros...still spicy but not rude.
Ditto for jalapenos but because jalapenos are bigger & fleshier they take about 2-3X as long. But crazy good in pesto...you'll never make guac without them. And they freeze in a vac bag for years!
FYI: Smoke takes the uberhotness off habaneros...still spicy but not rude.
This is what works for me after a number of years of experimenting for: Smoked Pork Butt. Buy a natural style pork butt with plenty of fat marbling; boneless or bone-in. Most of the typical grocery stores sell pork butts/other cuts that have a brine...ruins it.
I've found I just salt and pepper to my liking for pre-smoke rub. I've tried lots of different spice rubs on butt but found simpler is better for my palate...YMMV. After rubbing the butt liberally with S&P let it sit on a rack on the counter for an hour or so to bring it up closer to room temp. For butts I like either 100% pecan or also 50/50 pecan and mesquite (really good!) with the hopper filled. Use a remote style thermometer inserted into the middle of the meat. I also put a large deep foil pan of water under the meat...helps keep it more moist and also acts as a temp stabilizer/ballast.
For smaller animal butts, 2-1/2 to 3-1/2 lb range, I'll smoke at 225* for about 7-8 hours then 250 for the last 1 to 1-1/2 hours or so until internal temp arrives at 185-190*F. Remove the now crusted/barked butt from the smoker and let it sit on a rack/board on the counter for maybe 15-30 minutes uncovered. You will NOT be able to resist chef sampling...go ahead and try
Lots of folks like to wrap them in foil, let them sit for a couple hours...I'm not one of those guys.
Then just shred it and enjoy some incredible smoked pork butt shoulder any way you like it. For left-overs (won't be much)...for breakfast/brunch: Small corn tortilla; spread with mashed beans of choice; cover with cheddar cheese; chopped roasted poblanos & a couple spoonfuls of green salsa, for the next layer; then cubes/shreds of that leftover smoked pork butt (pork belly confit also works here too ); griddled slowly in 1T butter with cover until all melty and unctuous; top with a poached egg, smoked paprika, a little cumin and a dollop of good sourcream and a little chopped fresh cilantro. Try not to like it
I've found I just salt and pepper to my liking for pre-smoke rub. I've tried lots of different spice rubs on butt but found simpler is better for my palate...YMMV. After rubbing the butt liberally with S&P let it sit on a rack on the counter for an hour or so to bring it up closer to room temp. For butts I like either 100% pecan or also 50/50 pecan and mesquite (really good!) with the hopper filled. Use a remote style thermometer inserted into the middle of the meat. I also put a large deep foil pan of water under the meat...helps keep it more moist and also acts as a temp stabilizer/ballast.
For smaller animal butts, 2-1/2 to 3-1/2 lb range, I'll smoke at 225* for about 7-8 hours then 250 for the last 1 to 1-1/2 hours or so until internal temp arrives at 185-190*F. Remove the now crusted/barked butt from the smoker and let it sit on a rack/board on the counter for maybe 15-30 minutes uncovered. You will NOT be able to resist chef sampling...go ahead and try
Lots of folks like to wrap them in foil, let them sit for a couple hours...I'm not one of those guys.
Then just shred it and enjoy some incredible smoked pork butt shoulder any way you like it. For left-overs (won't be much
)...for breakfast/brunch: Small corn tortilla; spread with mashed beans of choice; cover with cheddar cheese; chopped roasted poblanos & a couple spoonfuls of green salsa, for the next layer; then cubes/shreds of that leftover smoked pork butt (pork belly confit also works here too ); griddled slowly in 1T butter with cover until all melty and unctuous; top with a poached egg, smoked paprika, a little cumin and a dollop of good sourcream and a little chopped fresh cilantro. Try not to like it 
- Thread starter
- #31
Got another batch of Steelhead on the smoker right now 10pm Started with a brine of 6qts of H2O 1/2 cup of NACL, one full cup + of drk brn sugar, one orange juiced and rinds, 4 jalapinos, dash of cajun seasoning, 1 onion in qtrs, and 3 cloves of garlic, peeled and smashed (this is a techinal term). Bring to a boil to disolive all granilures, and get the olis out of the other stuff.
Fish soaked for about 1 3/4 hrs, topped with granulated onion, and dried lemon peel.
Will smoke with Alder Wood, and can see the smoke from the unit now.
Just sit back and watch Diners, Drive Ins, and Dives, and have afew Sierra Nevada Pale Ales, and get the vacume packerager ready.
-Jim
Fish soaked for about 1 3/4 hrs, topped with granulated onion, and dried lemon peel.
Will smoke with Alder Wood, and can see the smoke from the unit now.
Just sit back and watch Diners, Drive Ins, and Dives, and have afew Sierra Nevada Pale Ales, and get the vacume packerager ready.
-Jim
Got another batch of Steelhead on the smoker right now 10pm Started with a brine of 6qts of H2O 1/2 cup of NACL, one full cup + of drk brn sugar, one orange juiced and rinds, 4 jalapinos, dash of cajun seasoning, 1 onion in qtrs, and 3 cloves of garlic, peeled and smashed (this is a techinal term). Bring to a boil to disolive all granilures, and get the olis out of the other stuff.
Fish soaked for about 1 3/4 hrs, topped with granulated onion, and dried lemon peel.
Will smoke with Alder Wood, and can see the smoke from the unit now.
Just sit back and watch Diners, Drive Ins, and Dives, and have afew Sierra Nevada Pale Ales, and get the vacume packerager ready.
-Jim
Sounds awesome, but if you eat much of it, I'm sure FLATU8ER
will be an accurate description...
- Thread starter
- #33
Naw, no smoked beans.
- Thread starter
- #34
Could'nt stand it and picked up more steelhead at costco. made the brine last night. the family and co-workers are screaming for more.
- Thread starter
- #35
It's summer, and I jst finished smoking 30 Trout from the last fishing trip. Damn my boys can catch those fish. Also did 8 Steel head filets.
Supresso's the man, and from the looks of the thread, he has helped afew more
Any other Mudders doing anything new this summer.
-Jim
Supresso's the man, and from the looks of the thread, he has helped afew more
Any other Mudders doing anything new this summer.
-Jim
rusty_tlc
Dain Bramaged Member
I can endorse Spresso's mad smoking skills, when he has it he trades smoked fish for produce from my garden. I think I get the better end of that deal.
- Thread starter
- #37
Yeah,
I started giving out samples at work last year. I got so many requests that I am now selling $5.00 pieces, about the size that Elijah had it his pic. I now spend the better part of one of my days off smoking Steel Head.
Trying to come up with a name for a small bussn. Was thinking of Camel Toad Inc. cause it's fish.
I started giving out samples at work last year. I got so many requests that I am now selling $5.00 pieces, about the size that Elijah had it his pic. I now spend the better part of one of my days off smoking Steel Head.
Trying to come up with a name for a small bussn. Was thinking of Camel Toad Inc. cause it's fish.
Thanks for this brine recipe. Tried it out on 3lb of salmon today in my cheap Brinkmann charcoal smoker. Turned out great.
- Thread starter
- #40
Home Depot is where I get my Alder also.