Just transferring them to the smoker racks now. Had to get them out of the brine so just did what I could.You need another tray.... Spread those morsels out!
Hold your horses. The pellicle takes tiiiime.Lets see your pellicule...
No I think he discarded that strip.so did I see you taking the strip with the pin bones and cutting it up to put in the smoker? If so I assume you keep it in an area where is is recognizable
you beat me to it, that looks awesome, starting a batch this weekend
I keep it for fish and prawn stock for a delicious risottoso did I see you taking the strip with the pin bones and cutting it up to put in the smoker? If so I assume you keep it in an area where is is recognizable
I rarely smoke more than four hours as I like a really moist smoked salmon. Taste it, if you like it vac pack it and freeze it.View attachment 47030
I can't do any more than 4 hours on the smoker. I start at 90 and bring it up to 160 over the 4 hours. I already feel like the thinner edges are drying out. I want it moist inside. What do you guys do?
View attachment 47030
I can't do any more than 4 hours on the smoker. I start at 90 and bring it up to 160 over the 4 hours. I already feel like the thinner edges are drying out. I want it moist inside. What do you guys do?
Thanks! very nice , i've started to cut my smoke down also looking for the cleaner flavour, like you said overwhelming smoke flavourGreat video, Reeltime! I’ve got a batch of hot smoked Chinook strips coming out of the brine this AM. I cut thinner, uniform strips about 4 “ long. I use a wet brine( 1 jug of teriyaki, 4 L of water, 2 lbs of brown sugar and 1 cup of salt with 5 big garlic cloves minced and 2 T of cayenne.) I leave the strips in for 12 hours but don’t rinse them off when I pull them. Once on my Bradley smoker racks, I put a fan on them to speed up the pellicle formation. When the strips are tacky but not quite dry, I sprinkle on cracked pepper, fresh chopped rosemary and crushed dried juniper berries. The tackiness helps the spices stick. When ready, I put the strips in the Bradley and start with low temps, gradually increasing to a max of 140. I only roll the smoke for an hour or so because the thinner strips can easily be overwhelmed with the smoke. I do use a version of your dry cure when I’m doing a batch of cold smoked. BTW-I use the same wetbrine recipe described above for pink or coho fillets that come out of the smoker and then get stuffed into pressure jars for canning.
No glazing, just straight up smoke and let natural oils glaze itself.Awesome video! Do you glaze your fish at all throughout the smoking process?