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Old 06-30-2004, 10:17 AM   #1
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Smoked Salmon in a smoker

Hi all!

I am a newbie... :D ...Let's get cookin!

So...I do a smoked salmon with hickory wood chips......and I place the salmon on a smoking cedar plank on the gas grill....

I have a dry rub bought from Sonoma Williams that has corriander flat leaf parsley chilis paprika garlic powder.....I add Dill and Sweet Hungarian Paprika to it....

Was wondering though....

I bought a smoker....

What would it do if I just smoked it for 4 hours at 200 degrees ?

I like it rare inside...

Thanks guys!

:D

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Old 07-01-2004, 10:09 AM   #2
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...well I guess this one does catch much attention!
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Old 07-01-2004, 12:01 PM   #3
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Just be patient Bam! Things get a little slow during the week when everyone is working. I don't know anything about smoking meat and fish, so I can't answer your question, but someone is sure to know. Check around--you might even find the answer in an older post.

:) Barbara
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Old 07-01-2004, 12:38 PM   #4
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Sometimes it just takes time to get an answer LOL

I like my salmon rare too - but with smoking you won't get rare but you WILL get good!

BRINE: 2 1/2 tablespoons plain salt (without iodine) to 1 cup water

2 large salmon fillets
Zest and juice of 2 to 3 limes
1 tablespoon chopped fresh thyme leaves*
1 teaspoon coarsely ground black pepper
1 teaspoon coarse Kosher or coarse sea salt**
1 to 2 tablespoons extra-virgin olive oil (depending on size of fillets)
1 lime for finish
Coarse salt

*I use whatever fresh herbs that I have at the moment. I've also used lavender and it was great!

** The coarse salt is fabulous on the salmon.

BRINE: Rinse the salmon steaks in cold water. Prepare a salt-water brine of 2 1/2 tablespoons plain salt to 1 cup of water, using approximately 1 quart of water; heat to just lukewarm. Add salt and stir until dissolved. Add warm salt water to approximately 4 quarts cold water (I use my sink as a bowl for this step). Place salmon, skin side down, in brine at for 20 minutes (make sure the fish is entirely covered by the brine).

After 20 minutes, gently remove salmon from brine and lightly rinse both sides with cold water to remove all traces of salt; gently pat dry with paper towels. Let salmon air dry on wire racks for at least 2 hours (this causes a "pellicle" - a tacky glaze on the fish to form. This indicates that it is ready for the smoking process).

Prepare your smoker according to manufacturer's directions. I have an electric smoker and I like to use either alder or cherry wood. Smoking temperature of your smoker should be between 200 to 225 degrees F. (no higher). The easiest way to help keep the temperature low, is to almost close down the vents. Do not raise the lid of the smoker any more than you absolutely need to (it reduces the temperature inside everytime you do). Monitor your temperature of your smoker during the smoke time.

Place salmon fillets (skin side down) on sheets of aluminum foil and cut the foil around the fillets approximately 1/4-inch bigger (this keeps the fillets from sticking to the racks in the smoker). I also spray the racks with vegetable oil (makes for easier cleaning).

Grate the zest from the limes then squeeze the juice. In a small bowl, combine lime zest, lime juice, thyme (or other herbs), pepper, salt and olive oil; stir to mix. Rub the seasoning mix on the salmon fillets; coating them well.

Place salmon fillets on the oiled smoker rack. Smoke until a meat thermometer registers an internal temperature of 140 degrees F. in thickest part of salmon (salmon will be slightly opaque in thickest part). Remember the salmon continues to cook after it is removed - you don't want an overcooked and dried out salmon. I prefer a moist salmon and not dried out.) Remove salmon fillets from smoker.

Cut extra lime in half and squeeze over cooked salmon fillets. Sprinkle lightly with more coarse salt. Serve salmon either warm, cool, or chilled (refrigerate until ready to serve). If making ahead, cover airtight and refrigerate up to 3 days.

I found this recipe online - if you want more just type into Google

smoked salmon, on a smoker

There were lots more recipes out there - unfortunately each and every one of them looked the best! LOL
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Old 07-01-2004, 01:08 PM   #5
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Kitchenelf!

Thanks....really well detailed!

Now call me a here but doesn' t citrus actually cook the fish....and if I am smoking it for a few hours isn't that wrong

Thanks......oh and I'll be patient! :oops:
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Old 07-01-2004, 01:11 PM   #6
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It takes a LOT of citrus juice to cook something - ceviche is the most common example.

No, it's not wrong, it's used for flavor here. LOL on being patient!
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Old 07-01-2004, 02:21 PM   #7
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Quote:
Originally Posted by kitchenelf
It takes a LOT of citrus juice to cook something - ceviche is the most common example.

No, it's not wrong, it's used for flavor here. LOL on being patient!
Good point!

Well tomorrow I will try either the ribs or this salmon!

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Old 07-01-2004, 02:31 PM   #8
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Probably doesn't need 4 hours.
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Old 07-01-2004, 02:33 PM   #9
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Quote:
Originally Posted by Rainee
Probably doesn't need 4 hours.
No what would you figure for a whole filet ?
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Old 07-01-2004, 03:21 PM   #10
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PLANKED SALMON RECIPE WITH GRILLED PINEAPPLE, RHUBARB

2 sides salmon (5lb each)
1 c pineapple juice
1 c rhubarb -- grilled, minced
1 c fresh pineapple -- crushed
1/4 Habanero pepper -- minced

Dry Rub

4 TB brown sugar
4 TB Kosher salt
4 TB black pepper
4 TB fresh dill

Combine all ingredients and reserve. Combine in a bowl the pineapple juice, rhubarb,
pineapple and habanero
pepper. Reserve this for mopping the fish while cooking.

In long strokes, from the tail to the head, rub the dry rub on the salmon sides making
sure to do long, slow strokes. Rub the salmon for 5 minutes. Allow the salmon to sit in the
refrigerator for 3 hours.

Rinse the salmon with cold water. Cut to size & lay the fish fillets, skin side down on
a soaked, oiled Just smoked salmon cedar or alder planks. Place in a 225 degree smoker using
Just smoked salmon Alder Wood Chips(I just love Alder's taste :). Smoke the salmon for 2
1/2 hours coating the salmon every 10-20 minutes with the basting liquid.
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