"Kent" > wrote in message
...
>
> "A. Kesteloo" > wrote in message
> ...
> Hi Guys,
>
> I have been smoking salmon for a while now, and it seems I'm still
> missing something. I do get excellent results, but every now and then
> it does not turn out the way I expected.
>
> Problem: salmon is "done" (150 F) but to moist and did not pick up a
> lot of smoke.
>
> This is what I did:
> Half a salmon with skin. 1.7 kg
> Brine for 2 hours (1 gallon of water, 1,5 cups of salt, 1 cup of brown
> sugar)
> Air dry for one hour
> Place the salmon on a trough away platter (to prevent sticking to the
> grate)
> Place salmon with platter in the smoker
> Smoker uses wood only
> Added damp wood dust to add extra smoke
> Smoke with oak till fish has an internal temp of 140-155 F.
> The smoker has a temp between 175-212 F.
>
>
> Yesterday the salmon got to 155 F in less then 2 hours. Since the rest
> of the diner was not don yet, brought the temp down to 160 F and let
> the fish in the smoker. I was surprised. It usually takes around 2.5
> hours to reach that temp. in my opinion 155F is to high, I expected
> the fish to dry out. This case, the fish was done, but still way to
> moist.
>
> . I checked the thermometer, both (internal and external) where OK
> . The platter might have a negative effect, the downside of the fish
> is not surrounded by air/smoke. Yet, I have smoked salmon this way
> with excellent results
> . One hour to air dry the salmon might not have been enough. The fish
> was not "sticky" when it went into the smoker. But then again,
> sometime I do not even air dry the fish, but just pat it dry with a
> paper towel.
> . The fish might have had to much liquid to start (it was not wild
> salmon). maybe dry salting the fish might do a better job?
>
> Do you guys have any idea what want wrong? Im thinking of the
> following:
> . Do not use plate (not really an option in my case)
> . Dry salt the fish
> . Let the fish dry for 24 hours in the fridge
>
> Thanks for your help
>
> Adriaan
>>
>>
> I think it's going to stay moist if you smoke on a platter. I have the
> feeling you're trying to make that hard brick like smoked salmon people
> make in the northwoods, based on your smoking temperature. What kind of
> smoker were you using? In a bullet smoker I place something to act as a
> heat sink over the wood fire amd smoke at a controlled temp.about 90-100F,
> depending on the outside temperature. I smoke at the lowest temp. I can,
> I make gravlax and smoke after, to get the Norwegian type cold smoked
> salmon you find at Costco. or Trader Joe's in the U.S. I think the pros
> smoke by blowing the smoke from one room to the other at room temp. The
> fish would be cured without cooking it but after the cure. Making cold
> smoked salmon is hard to do. When I have the temp. higher, as you do, I've
> always ended up with a firmer "cooked" salmon with a smokey flavor.
>
> I also do not brine. Cure with salt and sugar applied followed by 24-36
> hours in the refrigerator. Here's a recipe from Emeril Lagasse from food
> network.
> http://www.foodnetwork.com/recipes/e...pe2/index.html ,
> even though I can't believe an Italian would understand a Scandinavian
> dish like gravlax. You can optionally leave out the dill for smoking. I
> like its taste and leave it in.
>
> I wish salmon were cheaper around here, like it used to be. I"d be making
> it righit now.
>
> Best of Luck,
>
> Kent
>
>
I just realized I've given you what I do for a "cold smoked salmon". When
I've done the above and the cooking temp. rises to 130 or so I end up with
the firmer salmon that Mort describes, drier, but good and smokey.

Kent