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Salmon Smoking Recipe

muleymuley Member Posts: 1,583 ✭✭
edited May 2002 in General Discussion
Hey fellas.....despite the windy and rainy weather, I went fishing this morning and managed to troll up a couple of nice salmon. Being land locked, they don't get very big. These were 8 and 9 pounds, about as big as they get in the lake.
I cut these up to smoke and have them ready for the brine but found out that my recipe has been deleted from the computer. My memory isn't what it used to be, so I'm in trouble. Then, I thought, you guys are the best source of information in the world about many things and wouldn't mind sharing the family secrets. Or would you? Anyway, it's worth a try. Anyone willing to help?
Thanks,
muley

**I love the smell of Hoppes #9 in the morning**
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Comments

  • AdamsQuailHunterAdamsQuailHunter Member Posts: 2,022 ✭✭✭✭
    edited November -1
    Hi Muley

    1. Go to www.beartoothbullets.com.

    2. Click on the "shooter's forum"

    3. Drop way down to "recipies". What you want is there.

    Best Regards
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  • muleymuley Member Posts: 1,583 ✭✭
    edited November -1
    AQH....Thanks. That recipe seems to be similar to what I had. It'll give me a great starting point.
    I thought I would get more responses, but I guess there aren't many fishermen out there. Or, maybe these secret family recipes are more sacred then I thought.
    muley

    **I love the smell of Hoppes #9 in the morning**
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  • Josey1Josey1 Member Posts: 9,598 ✭✭
    edited November -1
    What kind of filter do you use on them Salmon?Or do ya' jist stuff 'em in the pipe?

    "If cowardly and dishonorable men sometimes shoot unarmed men with army pistols or guns, the evil must be prevented by the penitentiary and gallows, and not by a general deprivation of a constitutional privilege." - Arkansas Supreme Court, 1878

    Edited by - Josey1 on 05/21/2002 12:40:41
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  • muleymuley Member Posts: 1,583 ✭✭
    edited November -1
    Josey....thats bad. I'm sitting here with rotting fish, neigborhood cats hanging around and you are making fun of me.
    The only thing thats keeping my spirits up is, I just saw Hopalong Cassidy shoot a gun out of a bad guys hand while riding old Silver down a steep slope at more then 100 yards. Damn, those guys could shoot.

    **I love the smell of Hoppes #9 in the morning**
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  • muleymuley Member Posts: 1,583 ✭✭
    edited November -1
    OOOPS, I meant Topper. Silver is some other guys horse.

    **I love the smell of Hoppes #9 in the morning**
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  • daddodaddo Member Posts: 3,408
    edited November -1
    I like to use mesquite to smoke salmon and brush it with a butter sauce during the smoking- wow, can't quit eating it!
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  • dobieman0690dobieman0690 Member Posts: 148 ✭✭✭
    edited November -1
    Muely have you ever tried a dry rub instead of a brine i use 1 part brown sugar 1/4 part rock salt and 1 teaspoon lemon pepper coat fish ,refergerate over nite than smoke
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  • muleymuley Member Posts: 1,583 ✭✭
    edited November -1
    daddo....actually, I have the fish in a brine I made last night after AQH put me onto a recipe. I've used mesquite almost exclusively since trying it years ago. I recently smuggled some up from Arizona and am guarding it with my life.
    Dobie...I've never tried a dry rub, but next time I'll try your method. It's already in my favorites page.
    Thanks a lot fellas.
    muley

    **I love the smell of Hoppes #9 in the morning**
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  • 11echo11echo Member Posts: 1,007 ✭✭
    edited November -1
    When I lived in Alaska, this was my favorite EASY receipt. You do the normal brine trick and lay the salmon out to dry abit (to get tacky) Then rub in lots of brown sugar, dry abit more and smoke. Now here is a either or thing: You can do a light smoke about 2 pans of wood over 12 hr.s or you can do a heavy smoke 4/5 pans of wood over 18 hr.s. The heavy smoke is real smoky tasting and alittle bit goes along way. But if you get some Ritz cracker and some Philly cream cheese, with the heavy smoked salmon... it tastes GREAT!!! Good Luck! .Mark

    "FEAR the Goverment, that fears your ARMS"
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  • BlueTicBlueTic Member Posts: 4,072
    edited November -1
    Seems we all like the Brown sugar. I do a regular brine over night. Dry, then rub with brown sugar and just a touch of garlic salt and red pepper. The Mesquite is great and I mix it with alder half/half. I like the 2 pan 12hr smoke.

    IF YOU DON'T LIKE MY RIGHTS - GET OUT OF MY COUNTRY (this includes politicians)
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  • muleymuley Member Posts: 1,583 ✭✭
    edited November -1
    Hey Fellas...Thanks for all your input. I'm going to try all your recipes and advice. I've finished smoking this batch and plan on going back for a couple more keepers tomorrow morning early. Damn, this stuff is good. I'm munching on a hunk as I type. I wish I could share with all of you. Then your keyboards would be greasy too.
    Thanks again.
    muley

    **I love the smell of Hoppes #9 in the morning**
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