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Re: Smoked Salmon - my best effort yet.

Posted: 27 Aug 2015, 18:50
by tightlines
Thanks Pete. I was overly impressed with the finished product. I'm going to make some dip now. Thanks again!

Re: Smoked Salmon - my best effort yet.

Posted: 28 Aug 2015, 06:36
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.

Re: Smoked Salmon - my best effort yet.

Posted: 28 Aug 2015, 10:14
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

Re: Smoked Salmon - my best effort yet.

Posted: 28 Aug 2015, 13:40
by Digger
Sure, but my wood fired oven won't take beads. Thanks I'll work it out.

Re: Smoked Salmon - my best effort yet.

Posted: 28 Aug 2015, 20:42
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:

Re: Smoked Salmon - my best effort yet.

Posted: 29 Aug 2015, 13:36
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.

Re: Smoked Salmon - my best effort yet.

Posted: 26 Oct 2021, 18:02
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

Re: Smoked Salmon - my best effort yet.

Posted: 26 Oct 2021, 22:14
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:

Re: Smoked Salmon - my best effort yet.

Posted: 27 Oct 2021, 08:12
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

Re: Smoked Salmon - my best effort yet.

Posted: 27 Oct 2021, 19:05
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?