Smoked Salmon - my best effort yet.

Caught anything lately? Post up how you cooked it here and if it was a success. Doesn't only have to be fish....
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tightlines
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Re: Smoked Salmon - my best effort yet.

Post by tightlines »

Thanks Pete. I was overly impressed with the finished product. I'm going to make some dip now. Thanks again!
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Digger
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Re: Smoked Salmon - my best effort yet.

Post by Digger »

maverick wrote:
Digger wrote:Is that hot smoked or cold smoked Mav?

I've been storing up some Mullet to smoke here but haven't tried it in my wood oven yet.
3 hours at 60* Digger.

Thanks Mav,

Might be a challenge getting my wood oven that low for that time but I'll have a go.
Last edited by Digger on 28 Aug 2015, 13:40, edited 1 time in total.
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maverick
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Re: Smoked Salmon - my best effort yet.

Post by maverick »

Digger wrote:
maverick wrote:
Digger wrote:Is that hot smoked or cold smoked Mav?

I've been storing up some Mullet to smoke here but haven't tried it in my wood oven yet.
3 hours at 60* Digger.

Thanks Mav,

Might be a challenge getting my wood over that low for that time but I'll have a go.
heat beads
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Digger
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Re: Smoked Salmon - my best effort yet.

Post by Digger »

Sure, but my wood fired oven won't take beads. Thanks I'll work it out.
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Re: Smoked Salmon - my best effort yet.

Post by Luckyphil »

I only have one of the small smokers fired by metho burners, but have done Salmon which turned out great and Bream which were even better.
Try smoked Mussels Mav, whenever we go away to the Gippy lakes I always put a dozen or so through the smoker, absolutely sensational. :yahoo: :yahoo: :yahoo:
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maverick
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Re: Smoked Salmon - my best effort yet.

Post by maverick »

Luckyphil wrote:I only have one of the small smokers fired by metho burners, but have done Salmon which turned out great and Bream which were even better.
Try smoked Mussels Mav, whenever we go away to the Gippy lakes I always put a dozen or so through the smoker, absolutely sensational. :yahoo: :yahoo: :yahoo:
Yeah, they would be nice. I have done calamari, squid, chickern breasts, bacon and cashews. All good if you like the smoked flavour. Need to try some of those big oysters next.
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Re: Smoked Salmon - my best effort yet.

Post by Reeling »

Hi Mav,

Digging up an old one here, but wondered if you brined the salmon prior to smoking?

Caught a couple of salmon this morning and plan smoking them
Tuna 20.5kg ---KingFish 90cm --- Snapper 84cm --- Gummy 83cm (55cm legal) ---- Whiting 40cm --- Silver Trevelly 41cm --- Flathead 52cm --- Aussie Salmon 38cm --- Squid 34cm hood

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Re: Smoked Salmon - my best effort yet.

Post by maverick »

I have done both, if you are going to eat them fresh, then I don't worry about brine, perhaps for an hour or two at most. The brining helps preserve them for long term useage, but mine never last long enough. A bit of a rub on them does the same flavour thing, include a little maple syrup :evilgrin:
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Re: Smoked Salmon - my best effort yet.

Post by Reeling »

Thanks. They were pretty chunky monsters so i actually cured them overnight and now just air drying them in the fridge before smoking a bit later.

Going to be an experiment so will see how it goes. I'll post the results
Tuna 20.5kg ---KingFish 90cm --- Snapper 84cm --- Gummy 83cm (55cm legal) ---- Whiting 40cm --- Silver Trevelly 41cm --- Flathead 52cm --- Aussie Salmon 38cm --- Squid 34cm hood

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Re: Smoked Salmon - my best effort yet.

Post by thelastreject »

I'm super keen to try smoking aus salmon on my weber (if I can catch any of decent size).

I'd be very keen to hear how these turn out.

Is there an internal temperature that you aim for when smoking fish?
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