Yes just an electric burner. Going to look into a smokai or offset generator for cold smoking.
Let's see your smoked salmon
- Thread starter tubber
- Start date
Yes just an electric burner. Going to look into a smokai or offset generator for cold smoking.
Rain City
Crew Member
Ahem... Rain City dry brine method. I told you guys, I taught him everything he knows
What’s this method you’re trying to take credit for?Ahem... Rain City dry brine method. I told you guys, I taught him everything he knows
Oh, thanks for nothing!
Squire
Well-Known Member
Got a batch of white spring on the drying rack this morning to go in the smoker by noon.
I thought I’d try leaving the skin on and cutting across the fillet the way a couple others have shown prior with apparently great results. I wondered if the skin on the bottom might help with the chunks not getting heated through too quickly and leaking albumin as well?
I’d just finished removing the skin on the first fillet before I remembered the plan. Doh! So now one full rack and two pieces on another are skinless - an opportunity to compare results I guess.
When I got home Sunday night I took the white spring fillets out of the freezer to thaw overnight. I grabbed six whole fillets plus two forward halves for a total of 3-1/2 salmon. My most recently edited (by me) recipe told me 8-10 fillets of 6-10 lb salmon or 4-5 fish fills the four racks of my Bradley. I never made enough of an adjustment for the size of the white springs and I ended up cutting up enough for not quite two full batches so I just put half in the brine yesterday. I also pulled pin bones (most of them) instead of cutting out a thin strip of meat with them in it so I had a lot less trim waste.
Second round will come out of the fridge and go in a new mixture of brine by noon today for smoking tomorrow.
I thought I’d try leaving the skin on and cutting across the fillet the way a couple others have shown prior with apparently great results. I wondered if the skin on the bottom might help with the chunks not getting heated through too quickly and leaking albumin as well?
I’d just finished removing the skin on the first fillet before I remembered the plan. Doh! So now one full rack and two pieces on another are skinless - an opportunity to compare results I guess.
When I got home Sunday night I took the white spring fillets out of the freezer to thaw overnight. I grabbed six whole fillets plus two forward halves for a total of 3-1/2 salmon. My most recently edited (by me) recipe told me 8-10 fillets of 6-10 lb salmon or 4-5 fish fills the four racks of my Bradley. I never made enough of an adjustment for the size of the white springs and I ended up cutting up enough for not quite two full batches so I just put half in the brine yesterday. I also pulled pin bones (most of them) instead of cutting out a thin strip of meat with them in it so I had a lot less trim waste.
Second round will come out of the fridge and go in a new mixture of brine by noon today for smoking tomorrow.
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