> wrote in message
.. .
>
> On 18-Jul-2006, "Jack Schidt®" > wrote:
>
>> "tmfast" > wrote in message
>> news:FMErg.1381$Ep.325@trnddc08...
>> > Hey all,
>> > I am looking for some fresh new opinions on how to smoke salmon in a
>> > vertical water smoker. I have "a weber smoky mountain". I have seen all
>> > their advise on their bullet site.
>> > I dont like the brown sugar brine, I can taste it. don't like it. I use
>> > lump with alder chunks, but still tastes like charcoal, not that smoky.
>> > Last time I just did a sal****er brine for 1 hr, let it dry for 2 hrs.
>> > Smoked it over lump & a few alder chunks for 3 hrs. Better, as there is
>> > no
>> > sugar taste. Still taste like coal. I am trying to get as close to the
>> > salmon I find in those small packages from Alaska.
>> > Does anyone have any advise?
>> >
>> >
>> >
>>
>> I'm willing to bet that those 'small packages' are cold smoked and not
>> hot
>>
>> smoked like we do over burning embers of wood.
>>
>> I rarely brine salmon anymore but instead just sprinkle black pepper,
>> ground
>> chile, a little dill and a little salt and smoke it skin side down at
>> about
>> 250 or so until the fish is firm and the yellow oil puddles appear on the
>> surface. I think this takes just under an hour, but can't recall as my
>> brain becomes more feeble due to age and general mismanagement.
>>
>> Jack
>
> A friend gave me one of those little packages of Alaskan smoked salmon.
> It's dark red, but it don't look cooked. My friend has a son that lives in
> AK.
> He keeps sending stuff packed with dry ice even though his dad says to
> stop it. The freight is something like US$50. I like salmon, but not that
> well.
>

Ouch, I used to buy tortillas from NM like that. Made do with the cards I
got here rather than pay FedEx!

Jack