I bought a whole frozen Alaskan (wild) pink salmon that weighs 2 ½
pounds on sale for a little over $5. It's in the fridge defrosting now.

Though I usually plank a side of salmon on cedar, using the gas grill, I
thought I'd try using the smoker to make this salmon.

I went to the BBQ FAQ and a few other places and the majority of smoker
recipes call for brining in huge amounts of sugar. A couple of
tablespoons of sugar is fine by me, but brining it in cups full is not.
DH is diabetic and I don't need to add extra carbs to his food.

Does anyone have any suggestions how I can smoke this salmon without a
load of sugar? Also, I'd really like to stuff it with herbs or someting
and do it whole, but every recipe I read is for steaks or fillets. Can I
smoke a whole salmon? The Native Americans in the PNW do?

TIA
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On May 2, 12:40*pm, Janet Wilder > wrote:
> I bought a whole frozen Alaskan (wild) pink salmon that weighs 2 ½
> pounds on sale for a little over $5. *It's in the fridge defrosting now..
>
> Though I usually plank a side of salmon on cedar, using the gas grill, I
> thought I'd try using the smoker to make this salmon.
>
> I went to the BBQ FAQ and a few other places and the majority of smoker
> recipes call for brining in huge amounts of sugar. A couple of
> tablespoons of sugar is fine by me, but brining it in cups full is not.
> DH is diabetic and I don't need to add extra carbs to his food.
>
> Does anyone have any suggestions how I can smoke this salmon without a
> load of sugar? *Also, I'd really like to stuff it with herbs or someting
> and do it whole, but every recipe I read is for steaks or fillets. Can I
> smoke a whole salmon? *The Native Americans in the PNW do?
>
> TIA
> --
> Janet Wilder


Janet: Here's what I do, and it works for me, and should work for
smoking a 2-1/2 pound salmon whole:
Brine in a salt solution, 2 hours max. It shouldn't be any saltier
tasting than ocean water. Less salty is better.
That translates into 3/4 cup kosher salt per gallon.
Add 1/4 cup sugar, just for body and depth.
Add to the brine; herbs of your chosing, whatever's very fresh and
inoffensive will work fine. A handful.
Some peppercorns of any variety you have. Crush them if you want.
Once the salmon is brined:
Janet, you mentioned stuffing. Sounds great, If the stuffing has
meat content such as bacon, just make sure the stuffing is cooked
before hand. If it's crab, or shrimp, ditto there as well.
Take the fish from the brine, rinse it well and dry it off.
Insert stuffing.
With a pastry brush, paint the skin with real maple syrup; a bit of
olive oil, give it a few grinds of pepper (no more salt), some crushed
red pepper flakes, and gently rub some herbs on top. I like dill.
Bring your smoker comes up to temperature,. 180° to 200° pit temp.
will do fine.
Smoking woods: Any wood is a good addition to your lump, except for
mesquite unless you're addicted to it. Milder woods such as those
from fruit and nut trees, grape vines, maple, if there's any in Tejas;
would all work well.
Smoke away. It's only 2-1/2 pounds, so there's no need to turn it
around, flip it, or do any kind of gymnastics with it. Moving it
around, just will give you additional opportunities to have it
disintegrate in your pit. (If you have one of those smoking baskets
that fits into your pit, you might want to use it for this. Be sure
and oil it. Problem is, that they usually have long handles which
will make it necessary to keep the door ajar. . .)
It's done when it begins to flake but is still slighly translucent.
Just be careful not to overcook it.
Let us know what you did, and how the salmon tasted.
Pierre

Janet Wilder > wrote:
> I bought a whole frozen Alaskan (wild) pink salmon that weighs 2 ½
> pounds on sale for a little over $5. It's in the fridge defrosting now.
>
> Though I usually plank a side of salmon on cedar, using the gas grill, I
> thought I'd try using the smoker to make this salmon.
>
> I went to the BBQ FAQ and a few other places and the majority of smoker
> recipes call for brining in huge amounts of sugar. A couple of
> tablespoons of sugar is fine by me, but brining it in cups full is not.
> DH is diabetic and I don't need to add extra carbs to his food.
>
> Does anyone have any suggestions how I can smoke this salmon without a
> load of sugar? Also, I'd really like to stuff it with herbs or someting
> and do it whole, but every recipe I read is for steaks or fillets. Can I
> smoke a whole salmon? The Native Americans in the PNW do?

Not exactly what you're looking for (was a salmon steak recipe), but the
marinade might inspire you. Can you spatchcock a salmon? ;-)

Smoke-Grilled Salmon

Ingredients:

1 tsp Grated lime rind
1/4 cup Lime juice
1 Tbs Vegetable oil
1 tsp Dijon mustard
1 pinch of Pepper

Salmon [1-1/2 LB]

1/3 cup Toasted sesame seed [optional]

In shallow dish, combine lime rind and juice, oil, mustard and pepper; add
fish, turning to coat. Pour some in the cavity, too.

Cover and marinate at room temperature for 30 minutes, turning
occasionally.

Reserving marinade, remove fish; sprinkle with sesame seed.

Place on greased grill directly over medium heat.

Add a packet of wood chips. Cover and cook, turning and basting with
marinade halfway through, for 16-20 minutes or until fish flakes easily
when tested with a fork.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

On 02 May 2009 22:15:35 GMT, Nick Cramer >
wrote:

>Janet Wilder > wrote:
>> I bought a whole frozen Alaskan (wild) pink salmon that weighs 2 ½
>> pounds on sale for a little over $5. It's in the fridge defrosting now.
>>
>> Though I usually plank a side of salmon on cedar, using the gas grill, I
>> thought I'd try using the smoker to make this salmon.
>>
>> I went to the BBQ FAQ and a few other places and the majority of smoker
>> recipes call for brining in huge amounts of sugar. A couple of
>> tablespoons of sugar is fine by me, but brining it in cups full is not.
>> DH is diabetic and I don't need to add extra carbs to his food.
>>
>> Does anyone have any suggestions how I can smoke this salmon without a
>> load of sugar? Also, I'd really like to stuff it with herbs or someting
>> and do it whole, but every recipe I read is for steaks or fillets. Can I
>> smoke a whole salmon? The Native Americans in the PNW do?
>
>Not exactly what you're looking for (was a salmon steak recipe), but the
>marinade might inspire you. Can you spatchcock a salmon? ;-)
>
>Smoke-Grilled Salmon
>
>Ingredients:
>
>1 tsp Grated lime rind
>1/4 cup Lime juice
>1 Tbs Vegetable oil
>1 tsp Dijon mustard
>1 pinch of Pepper
>
>Salmon [1-1/2 LB]
>
>1/3 cup Toasted sesame seed [optional]
>
>In shallow dish, combine lime rind and juice, oil, mustard and pepper; add
>fish, turning to coat. Pour some in the cavity, too.
>
>Cover and marinate at room temperature for 30 minutes, turning
>occasionally.
>
>Reserving marinade, remove fish; sprinkle with sesame seed.
>
>Place on greased grill directly over medium heat.
>
>Add a packet of wood chips. Cover and cook, turning and basting with
>marinade halfway through, for 16-20 minutes or until fish flakes easily
>when tested with a fork.


Oooooooohh, yum. This grill girl thanks you!!!! :-)


Desideria

Pierre wrote:
> On May 2, 12:40 pm, Janet Wilder > wrote:
>> I bought a whole frozen Alaskan (wild) pink salmon that weighs 2 ½
>> pounds on sale for a little over $5. It's in the fridge defrosting now.
>>
>> Though I usually plank a side of salmon on cedar, using the gas grill, I
>> thought I'd try using the smoker to make this salmon.
>>
>> I went to the BBQ FAQ and a few other places and the majority of smoker
>> recipes call for brining in huge amounts of sugar. A couple of
>> tablespoons of sugar is fine by me, but brining it in cups full is not.
>> DH is diabetic and I don't need to add extra carbs to his food.
>>
>> Does anyone have any suggestions how I can smoke this salmon without a
>> load of sugar? Also, I'd really like to stuff it with herbs or someting
>> and do it whole, but every recipe I read is for steaks or fillets. Can I
>> smoke a whole salmon? The Native Americans in the PNW do?
>>
>> TIA
>> --
>> Janet Wilder
>
>
> Janet: Here's what I do, and it works for me, and should work for
> smoking a 2-1/2 pound salmon whole:
> Brine in a salt solution, 2 hours max. It shouldn't be any saltier
> tasting than ocean water. Less salty is better.
> That translates into 3/4 cup kosher salt per gallon.
> Add 1/4 cup sugar, just for body and depth.
> Add to the brine; herbs of your chosing, whatever's very fresh and
> inoffensive will work fine. A handful.
> Some peppercorns of any variety you have. Crush them if you want.

That sounds much better than the sugary stuff.

> Once the salmon is brined:
> Janet, you mentioned stuffing. Sounds great, If the stuffing has
> meat content such as bacon, just make sure the stuffing is cooked
> before hand. If it's crab, or shrimp, ditto there as well.
> Take the fish from the brine, rinse it well and dry it off.
> Insert stuffing.

I was thinking of putting a couple of slices of lemon and some rosemary
and other leafy herbs from the herb garden inside the fish. I wasn't
planning on "dressing" kind of stuffing.

> With a pastry brush, paint the skin with real maple syrup; a bit of
> olive oil, give it a few grinds of pepper (no more salt), some crushed
> red pepper flakes, and gently rub some herbs on top. I like dill.

My garden dill is still in the baby stage, but I have some dried dill, I
could revitalize in some olive oil. I've done salmon with maple glaze
before but not on the outside. That sounds interesting. It would impart
a hint of flavor from what passes through the skin. Hmmmm.

> Bring your smoker comes up to temperature,. 180° to 200° pit temp.
> will do fine.
> Smoking woods: Any wood is a good addition to your lump, except for
> mesquite unless you're addicted to it. Milder woods such as those
> from fruit and nut trees, grape vines, maple, if there's any in Tejas;
> would all work well.

I have hickory chunks. Nothing grows here except Mesquite, Ash and Ebony.
> Smoke away. It's only 2-1/2 pounds, so there's no need to turn it
> around, flip it, or do any kind of gymnastics with it. Moving it
> around, just will give you additional opportunities to have it
> disintegrate in your pit. (If you have one of those smoking baskets
> that fits into your pit, you might want to use it for this. Be sure
> and oil it. Problem is, that they usually have long handles which
> will make it necessary to keep the door ajar. . .)

I have one of those grates with holes in it. It would fit.

> It's done when it begins to flake but is still slighly translucent.
> Just be careful not to overcook it.
> Let us know what you did, and how the salmon tasted.

Merci, Pierre.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Nick Cramer wrote:

> Not exactly what you're looking for (was a salmon steak recipe), but the
> marinade might inspire you. Can you spatchcock a salmon? ;-)
>
> Smoke-Grilled Salmon
>
> Ingredients:
>
> 1 tsp Grated lime rind
> 1/4 cup Lime juice
> 1 Tbs Vegetable oil
> 1 tsp Dijon mustard
> 1 pinch of Pepper
>
> Salmon [1-1/2 LB]
>
> 1/3 cup Toasted sesame seed [optional]
>
> In shallow dish, combine lime rind and juice, oil, mustard and pepper; add
> fish, turning to coat. Pour some in the cavity, too.
>
> Cover and marinate at room temperature for 30 minutes, turning
> occasionally.
>
> Reserving marinade, remove fish; sprinkle with sesame seed.
>
> Place on greased grill directly over medium heat.
>
> Add a packet of wood chips. Cover and cook, turning and basting with
> marinade halfway through, for 16-20 minutes or until fish flakes easily
> when tested with a fork.
>

Thanks, Nick. I saved it. It's a little different from the usual planked
salmon I do. I use the wood chips in the gas grill.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"Nunya Bidnits" > wrote:
> Nick Cramer > typed:
> > [ . . . ]
> > Smoke-Grilled Salmon
> >
> > Ingredients:
> >
> > 1 tsp Grated lime rind
> > 1/4 cup Lime juice
> > 1 Tbs Vegetable oil
> > 1 tsp Dijon mustard
> > 1 pinch of Pepper
> >
> > Salmon [1-1/2 LB]
> >
> > 1/3 cup Toasted sesame seed [optional]
> >
> > In shallow dish, combine lime rind and juice, oil, mustard and
> > pepper; add fish, turning to coat. Pour some in the cavity, too.
> >
> > Cover and marinate at room temperature for 30 minutes, turning
> > occasionally.
> >
> > Reserving marinade, remove fish; sprinkle with sesame seed.
> >
> > Place on greased grill directly over medium heat.
> >
> > Add a packet of wood chips. Cover and cook, turning and basting with
> > marinade halfway through, for 16-20 minutes or until fish flakes
> > easily when tested with a fork.
>
> That sounds really good.
>
> The only thing that makes me wonder is the sesame seed sprinkled on just
> before grilling... it doesn't burn and turn bitter?

Thanks, Marty. No burn or bitter that I've noticed. Not sure how Jun did
it, though.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

"Nunya Bidnits" > wrote in message
...
> In ,
> Janet Wilder > typed:
>> I bought a whole frozen Alaskan (wild) pink salmon that weighs 2 ½
>> pounds on sale for a little over $5. It's in the fridge defrosting
>> now.
>>
>> Though I usually plank a side of salmon on cedar, using the gas
>> grill, I thought I'd try using the smoker to make this salmon.
>>
>> I went to the BBQ FAQ and a few other places and the majority of
>> smoker recipes call for brining in huge amounts of sugar. A couple of
>> tablespoons of sugar is fine by me, but brining it in cups full is
>> not. DH is diabetic and I don't need to add extra carbs to his food.
>>
>> Does anyone have any suggestions how I can smoke this salmon without a
>> load of sugar? Also, I'd really like to stuff it with herbs or
>> someting and do it whole, but every recipe I read is for steaks or
>> fillets. Can I smoke a whole salmon? The Native Americans in the PNW
>> do?
>>
>> TIA
>
> I don't get brining fish. Marinating yes, or pickling raw fish, but if you
> cook your fish properly it doesn't need to be brined IMO.
>
> I also don't get the sugar thing. Maple syrup marinade or glaze on salmon
> seems to be the thing lately. I think it's awful.
>
> MartyB in KC
>

Awful?!? That's a bit strong. I brine my salmon in a terryaki brine and I
also like my smoked salmon with a bit of heat and sweet. You may think it
is awful, but my family and the guys at work always seem to beg for more
when I bring some in to share.

Hey, maybe you're just doing it wrong. ;>)

Matt

"Denny Wheeler" > wrote in message
...
> On Sat, 2 May 2009 13:54:48 -0700 (PDT), Pierre >
> wrote:
>
>>Janet: Here's what I do, and it works for me, and should work for
>>smoking a 2-1/2 pound salmon whole:
>>Brine in a salt solution, 2 hours max. It shouldn't be any saltier
>>tasting than ocean water. Less salty is better.
>
> I'm with Marty--I don't at all understand brining fish, especially as
> oily a fish as salmon.
> --
> -denny-
>
> Some people are offence kleptomaniacs -- whenever they see
> an offence that isn't nailed down, they take it ;-)
> --David C. Pugh, in alt.callahans
>
> Know the signs!
> http://www.heartinfo.org/ms/guides/9/main.html

Brining is for Smoked Salmon it Firms the flesh and draws out some of the
oils. Mainly it is a Preservative.

"Nunya Bidnits" > wrote in message
...
> In ,
> Janet Wilder > typed:
>> I bought a whole frozen Alaskan (wild) pink salmon that weighs 2 ½
>> pounds on sale for a little over $5. It's in the fridge defrosting
>> now.
>>
>> Though I usually plank a side of salmon on cedar, using the gas
>> grill, I thought I'd try using the smoker to make this salmon.
>>
>> I went to the BBQ FAQ and a few other places and the majority of
>> smoker recipes call for brining in huge amounts of sugar. A couple of
>> tablespoons of sugar is fine by me, but brining it in cups full is
>> not. DH is diabetic and I don't need to add extra carbs to his food.
>>
>> Does anyone have any suggestions how I can smoke this salmon without a
>> load of sugar? Also, I'd really like to stuff it with herbs or
>> someting and do it whole, but every recipe I read is for steaks or
>> fillets. Can I smoke a whole salmon? The Native Americans in the PNW
>> do?
>>
>> TIA
>
> I don't get brining fish. Marinating yes, or pickling raw fish, but if you
> cook your fish properly it doesn't need to be brined IMO.
>
> I also don't get the sugar thing. Maple syrup marinade or glaze on salmon
> seems to be the thing lately. I think it's awful.
>
> Think roasting more than smoking, IOW, use your smoker or indirect grill
> heat, but a higher temp. Use a milder fruit wood instead of hickory or
> oak.
>
> I prefer using lemon, white wine, dill, butter, olive oil, S&P, and garlic
> both to marinate salmon, and to baste it with during cooking.
>
> Or you can try my "Fish Butter." It's a variable recipe both in quantities
> and ingredients but works for me on lots of different fish.
>
> MartyB's Basic Fish Butter:
> Start with a couple sticks of melted butter (Clarify or ghee the butter
> for
> a more sophisticated flavor)
> Add the seasonings below in descending quantities based on the order
> below:
> Garlic (several minced cloves for me)
> dill
> ground coriander
> ground comino
> thyme
> add salt (sea salt for me) to taste
>
> Options:
> lemon juice or lime juice
> black pepper
> chipotle powder (esp with the lime juice)
> white wine
> rice vinegar (I like the roast garlic seasoned variety)
> fresh basil
>
> You can slather the fish with this stuff inside and out and let it rest
> for
> an hour or so in the fridge,
> where the butter will stiffen up. Keep the rest warm on the stove and
> baste
> the fish with it while cooking.
>
> I've also grilled salmon with a red chile paste, but only fileted pieces
> so
> I can't say how it would work roasting a whole fish.
>
> You'll want to be very careful with the skin and have it and the grill
> well
> oiled or else use one of the many accessories for grilling fish which make
> them easier to handle on the grill, such as a handle basket.
>
> Enjoy!
>
> I'll be making chicken enchiladas verde tonight, and braised short ribs of
> beef tomorrow night. But fish sounds damned good now!
>
> MartyB in KC
>

Last week I bought 2 whole frozen Coho's for 2.85 a # . I would have
bought more If the Butcher was there to cut some up into steaks and roasts

Janet Wilder wrote:
>
> I bought a whole frozen Alaskan (wild) pink salmon that weighs 2 ½
> pounds on sale for a little over $5. It's in the fridge defrosting now.
>
> Though I usually plank a side of salmon on cedar, using the gas grill, I
> thought I'd try using the smoker to make this salmon.
>
> I went to the BBQ FAQ and a few other places and the majority of smoker
> recipes call for brining in huge amounts of sugar. A couple of
> tablespoons of sugar is fine by me, but brining it in cups full is not.
> DH is diabetic and I don't need to add extra carbs to his food.
>
> Does anyone have any suggestions how I can smoke this salmon without a
> load of sugar? Also, I'd really like to stuff it with herbs or someting
> and do it whole, but every recipe I read is for steaks or fillets. Can I
> smoke a whole salmon? The Native Americans in the PNW do?
>
> TIA
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.

I frequently smoke a side of salmon when I'm doing BBQ since it gives me
a nice lunch while tending the smoker all day. I never brine it or put
any sugar on it. All I do is light S&P and then put it in the smoker
along with the ribs, brisket, etc. It's typically done in a couple hours
at most vs. 20 for the big brisket.

Nunya Bidnits wrote:

>
> That sounds good, I never would have thought of dijon mustard with salmon.

see below:
Here's the update:

I wound up having to go out Sunday afternoon so I didn't have time to
smoke the salmon. I did it on a cedar plank on the side of the gas grill.

I soaked the plank for an hour. I covered it with a layer of sliced big
sweet onions (Texas 1015s for those of you who are familiar. I buy a 50#
bag every year) I fileted the salmon, leaving the skin on the bottom and
painted it wish a combination of grade A dark amber maple syrup and
Dijon mustard.

I wrapped a bunch of hickory chips in foil and poked a couple of holes
to make some smoke and roasted the salmon with indirect heat for about
30 or so minutes. It was delicious, but I really wanted to do it on my
smoker. Next time.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On May 4, 9:56*pm, Janet Wilder > wrote:
> Nunya Bidnits wrote:
>
> > That sounds good, I never would have thought of dijon mustard with salmon.
>
> see below:
> Here's the update:
>
> I wound up having to go out Sunday afternoon so I didn't have time to
> smoke the salmon. I did it on a cedar plank on the side of the gas grill.
>
> I soaked the plank for an hour. I covered it with a layer of sliced big
> sweet onions (Texas 1015s for those of you who are familiar. I buy a 50#
> bag every year) I fileted the salmon, leaving the skin on the bottom and
> painted it wish a combination of grade A dark amber maple syrup and
> Dijon mustard.
>
> I wrapped a bunch of hickory chips in foil and poked a couple of holes
> to make some smoke and roasted the salmon with indirect heat for about
> 30 or so minutes. *It was delicious, but I really wanted to do it on my
> smoker. Next time.
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. *Cooking does.

Sounds like the salmon came out just perfect. Nice job. (Love them
Noonday onions, carried a 30# bag back on a plane once; stuck them in
the overhead bin, stunk up the whole cabin.)
Pierre

"Janet Wilder" > wrote in message
...
>I bought a whole frozen Alaskan (wild) pink salmon that weighs 2 ½ pounds
>on sale for a little over $5. It's in the fridge defrosting now.
>

Janet, Iused to live in Seattle and smoked A LOT of fresh salmon in my day.
You mentioned you had pink salmon, that is not a favorite of salmon eaters.
This fish runs every other year in big numbers and is often referred to as
dog salmon. I think that is because it is the oiliest salmon, and great for
dog coats (and ours) That being said it does smoke very well. We always cold
smoked pinks, think temps below 200 for 5 hrs with a very light smoke. You
want to try to dry this out a little, and it will firm up the meat which can
be less firm than cohos or chinook and sockeye.
The brine recipe is correct, 3/4 to 1 cup kosher salt per gallon of water,
and lots and lots of lemon, orange slices it will pick the citrus up well.
Sage, peppercorns and savory herbs are all good play around. We brined pinks
overnight and always got great results.
The firmer flesh of the higher quality salmon does better with hot smoke and
2-4 hr brine. Either way you can't lose, just run cool on the pinks or they
can be mushy.

..

Sparkout wrote:

> Janet, Iused to live in Seattle and smoked A LOT of fresh salmon in my day.
> You mentioned you had pink salmon, that is not a favorite of salmon eaters.
> This fish runs every other year in big numbers and is often referred to as
> dog salmon. I think that is because it is the oiliest salmon, and great for
> dog coats (and ours) That being said it does smoke very well. We always cold
> smoked pinks, think temps below 200 for 5 hrs with a very light smoke. You
> want to try to dry this out a little, and it will firm up the meat which can
> be less firm than cohos or chinook and sockeye.
> The brine recipe is correct, 3/4 to 1 cup kosher salt per gallon of water,
> and lots and lots of lemon, orange slices it will pick the citrus up well.
> Sage, peppercorns and savory herbs are all good play around. We brined pinks
> overnight and always got great results.
> The firmer flesh of the higher quality salmon does better with hot smoke and
> 2-4 hr brine. Either way you can't lose, just run cool on the pinks or they
> can be mushy.

Thanks for the assistance. The pink was not at all mushy and I did not
brine it or treat it any different than I do the Keta salmon I usually
prepare this way. Perhaps it requires a brine for cold smoking.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

To all:

Wonderful ideas and recipes! Even from up here in Alaska, I love
getting new recipes ;-)

I will test a few out this season with some fresh Cooper River Reds!

Thanks for the ideas!

"Sparkout" > wrote in message
...
>
> "Janet Wilder" > wrote in message
> ...
>>I bought a whole frozen Alaskan (wild) pink salmon that weighs 2 ½ pounds
>>on sale for a little over $5. It's in the fridge defrosting now.
>>
>
> Janet, Iused to live in Seattle and smoked A LOT of fresh salmon in my
> day.
> You mentioned you had pink salmon, that is not a favorite of salmon
> eaters. This fish runs every other year in big numbers and is often
> referred to as dog salmon.

Pinks are known as Humpies because of the shape of the Spawning Males Back.
Chum Salmon are known as Dog Salmon because of the Spawning Males canine
teeth

it does smoke very well. We always cold
> smoked pinks, think temps below 200 for 5 hrs with a very light smoke. You
> want to try to dry this out a little, and it will firm up the meat which
> can be less firm than cohos or chinook and sockeye.

Its true that Pinks have a softer flesh expesially if they are frozen But
they all cook up firm . All of the Salmon cook up dry as hell if not
attended to

> The brine recipe is correct, 3/4 to 1 cup kosher salt per gallon of water,
> and lots and lots of lemon, orange slices it will pick the citrus up well.
> Sage, peppercorns and savory herbs are all good play around. We brined
> pinks overnight and always got great results.
> The firmer flesh of the higher quality salmon does better with hot smoke
> and 2-4 hr brine. Either way you can't lose, just run cool on the pinks or
> they can be mushy.

Ridiculous ! No way in hell more heat can turn any fish mushy! nothing
ruins a Salmon more then over cooking or smoking it will.

to
>
>> The brine recipe is correct, 3/4 to 1 cup kosher salt per gallon of
>> water, and lots and lots of lemon, orange slices it will pick the citrus
>> up well. Sage, peppercorns and savory herbs are all good play around. We
>> brined pinks overnight and always got great results.
>> The firmer flesh of the higher quality salmon does better with hot smoke
>> and 2-4 hr brine. Either way you can't lose, just run cool on the pinks
>> or they can be mushy.
>
> Ridiculous ! No way in hell more heat can turn any fish mushy! nothing
> ruins a Salmon more then over cooking or smoking it will.
>
>
All due respect, you need to smoke a few more salmon and get back to us

"Sparkout" > wrote in message
...
> to
>>
>>> The brine recipe is correct, 3/4 to 1 cup kosher salt per gallon of
>>> water, and lots and lots of lemon, orange slices it will pick the citrus
>>> up well. Sage, peppercorns and savory herbs are all good play around. We
>>> brined pinks overnight and always got great results.
>>> The firmer flesh of the higher quality salmon does better with hot smoke
>>> and 2-4 hr brine. Either way you can't lose, just run cool on the pinks
>>> or they can be mushy.
>>
>> Ridiculous ! No way in hell more heat can turn any fish mushy! nothing
>> ruins a Salmon more then over cooking or smoking it will.
>>
>>
> All due respect, you need to smoke a few more salmon and get back to us

I guess several hundred smoked fish isn't enough . tell you what ,I will
smoke umpteenzillion humpies this year and document it on ABF if you like.
so you can explain to me how I keep failing to smoke a fish to mush

http://i42.tinypic.com/34hdseh.jpg

"Mike" > wrote in message
ter.com...
>
> "Sparkout" > wrote in message
> ...
>> to
>>>
>>>> The brine recipe is correct, 3/4 to 1 cup kosher salt per gallon of
>>>> water, and lots and lots of lemon, orange slices it will pick the
>>>> citrus up well. Sage, peppercorns and savory herbs are all good play
>>>> around. We brined pinks overnight and always got great results.
>>>> The firmer flesh of the higher quality salmon does better with hot
>>>> smoke and 2-4 hr brine. Either way you can't lose, just run cool on the
>>>> pinks or they can be mushy.
>>>
>>> Ridiculous ! No way in hell more heat can turn any fish mushy! nothing
>>> ruins a Salmon more then over cooking or smoking it will.
>>>
>>>
>> All due respect, you need to smoke a few more salmon and get back to us
>
> I guess several hundred smoked fish isn't enough . tell you what ,I will
> smoke umpteenzillion humpies this year and document it on ABF if you like.
> so you can explain to me how I keep failing to smoke a fish to mush
>
> http://i42.tinypic.com/34hdseh.jpg

Or this http://i39.tinypic.com/2vllcwm.jpg

Maybe this one

http://i39.tinypic.com/2vllcwm.jpg

As you can tell all of these Humpies were Hot smoked .
I have lived in Wa. State for maybe 25 years and can guestimate that I have
smoked Salmon and trout for at least 18 years. Heaven Forbid Unless I
parboil the snot out of it "there is absolutely no way possible that I can
cook (hot smoke) a fish to mush" Granted from time to time I have been a
little hasty on taking them out of the smoker and they were undercooked. But
that just gives you a wonderful opportunity to snack on the thinner tail
sections and smoke the rest longer.

"Mike" > wrote:
> "Mike" > wrote in message
> > [ . . . ]
> > http://i42.tinypic.com/34hdseh.jpg
>
> Or this http://i39.tinypic.com/2vllcwm.jpg
>
> Maybe this one
>
> http://i39.tinypic.com/2vllcwm.jpg
>[ . . . ]

They sure look good, Mike!

PS I already KF'd Sparkout.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

"Nick Cramer" > wrote in message
...
> "Mike" > wrote:
>> "Mike" > wrote in message
>> > [ . . . ]
>> > http://i42.tinypic.com/34hdseh.jpg
>>
>> Or this http://i39.tinypic.com/2vllcwm.jpg
>>
>> Maybe this one
>>
>> http://i39.tinypic.com/2vllcwm.jpg
>>[ . . . ]
>
> They sure look good, Mike!
>
> PS I already KF'd Sparkout.
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061

Thanks Nick ! My apologies to the regulars for almost going Squirtz on the
guy. He ****ed me off so much I posted the same link twice. I hope
everyone has a groovy weekend!!!

On May 9, 12:53*am, Nick Cramer > wrote:
> "Mike" > wrote:
> > "Mike" > wrote in message
> > > [ . . . ]
> > >http://i42.tinypic.com/34hdseh.jpg
>
> > Or this *http://i39.tinypic.com/2vllcwm.jpg
>
> > Maybe this one
>
> >http://i39.tinypic.com/2vllcwm.jpg
> >[ . . . ]
>
> They sure look good, Mike!
>
>
<snip>
Ditto here on the eye candy factor. Great looking fish there Mike..
Pierre

In ter.com,
Mike >spewed forth:
> "Nick Cramer" > wrote in message
> ...
>> "Mike" > wrote:
>>> "Mike" > wrote in message
>>>> [ . . . ]
>>>> http://i42.tinypic.com/34hdseh.jpg
>>>
>>> Or this http://i39.tinypic.com/2vllcwm.jpg
>>>
>>> Maybe this one
>>>
>>> http://i39.tinypic.com/2vllcwm.jpg
>>> [ . . . ]
>>
>> They sure look good, Mike!
>>
>> PS I already KF'd Sparkout.
>>
>> --
>> Nick, KI6VAV. Support severely wounded and disabled Veterans and
>> their families: https://www.woundedwarriorproject.org/ Thank a
>> Veteran! Support Our Troops: http://anymarine.com/ You are not
>> forgotten. Thanks ! ! ~Semper Fi~ USMC
>> 1365061
>
> Thanks Nick ! My apologies to the regulars for almost going Squirtz
> on the guy. He ****ed me off so much I posted the same link twice. I
> hope everyone has a groovy weekend!!!

Mike,
great lookin salmons.
Can ya give us<lurkers> more info on smokin' 'em?
How long?
Temp?
On a plank? etc etc
Inquiring minds would like to know

TIA

"Denny Wheeler" > wrote in message
...
> On Fri, 8 May 2009 22:12:43 -0700, "Mike"
> > wrote:

>
> Mike, you're on Whidbey, right?
>
> --
> -denny-
>
> Some people are offence kleptomaniacs -- whenever they see
> an offence that isn't nailed down, they take it ;-)
> --David C. Pugh, in alt.callahans
>
> Know the signs!
> http://www.heartinfo.org/ms/guides/9/main.html

Yes I am.

Fred Meyer is Selling Whole Sockeye for $2.99 a # Rib eyes and
T-bones are are on sale too.
I may have to cross the water for those

On May 9, 3:37*am, Pierre > wrote:
> On May 9, 12:53*am, Nick Cramer > wrote:> "Mike" > wrote:
> > > "Mike" > wrote in message
> > > > [ . . . ]
> > > >http://i42.tinypic.com/34hdseh.jpg
>
> > > Or this *http://i39.tinypic.com/2vllcwm.jpg
>
> > > Maybe this one
>
> > >http://i39.tinypic.com/2vllcwm.jpg
> > >[ . . . ]
>
> > They sure look good, Mike!
>
> <snip>
> Ditto here on the eye candy factor. *Great looking fish there Mike..
> Pierre

But he's using Soylent Green as a condiment? eeeeewe!

Skip to last paragraph of the Plot
http://en.wikipedia.org/wiki/Soylent_Green

No Soylent Green in my food, nosiree.