1. Dismiss Notice
  2. Official SS Poll: What do you do to eliminate bills / cut down expenses?
    CLICK HERE!
    (if you are logged in, this notice can be dismissed using the "x" to the top right of the notice)

    Dismiss Notice
  3. Support for Sumi - The Supporting Thread
    CLICK HERE!
    (if you are logged in, this notice can be dismissed using the "x" to the top right of the notice)

    Dismiss Notice
  4. SS Picture of the Week (POW) - Submit your Pics Now !!
    Click HERE!
    (if you are logged in, this notice can be dismissed using the "x" to the top right of the notice)

    Dismiss Notice

PNW Smoke Salmon

Discussion in 'The Homestead Kitchen - Recipes Etc' started by Hinotori, Sep 4, 2018.

  1. Sep 4, 2018
    Hinotori

    Hinotori Super Self-Sufficient

    Joined:
    Nov 2, 2011
    Messages:
    1,870
    Likes Received:
    1,179
    Trophy Points:
    253
    Location:
    Washington
    Hubby went fishing so I have a bit of sockeye salmon to deal with. I filleted it and pulled the bones. It's in the dry brine now and will be smoked tomorrow. The spine and collars are also being brined since they are a treat in their own right.

    This works for trout and steelhead as well. I'm going to experiment with it on a bit of tuna as well I think because it's also a fatty fish.

    1 Cup Brown Sugar

    1/2 Cup Kosher Salt

    1/2 Teaspoon Ground Cloves

    1/2 Teaspoon White Pepper

    Cover fillets and let sit in the refrigerator overnight. I try 12 hours

    Next morning, wash the fillets off with water and let them air dry for 2 hours. This will form a tacky pellicle on the surface of the meat and it will help retain moisture.

    Smoke at the lowest possible temperature for 3 hours using Alder or Hickory. Then, over a 2 hour period, gradually increase temperature to 170°F.

    Smoke at no higher than 170°F for 2 hours

    Let the fish cool at room temperature for an hour. Then refrigerate uncovered, overnight.
     
  2. Sep 4, 2018
    frustratedearthmother

    frustratedearthmother Sustainability Master

    Joined:
    Mar 11, 2012
    Messages:
    11,229
    Likes Received:
    4,532
    Trophy Points:
    373
    Location:
    USDA 9a
    That sounds delicious! How long will the fish last when treated that way?
     
  3. Sep 4, 2018
    Hinotori

    Hinotori Super Self-Sufficient

    Joined:
    Nov 2, 2011
    Messages:
    1,870
    Likes Received:
    1,179
    Trophy Points:
    253
    Location:
    Washington
    I always vacuum seal it in portions and freeze. I don't keep foods in the fridge longer than 3-5 days because Im paranoid.
     
    frustratedearthmother likes this.
  4. Sep 4, 2018
    milkmansdaughter

    milkmansdaughter Super Self-Sufficient

    Joined:
    Jul 31, 2017
    Messages:
    1,023
    Likes Received:
    1,132
    Trophy Points:
    207
    Location:
    Alabama
    Oh I MISS this! We lived on the Peninsula for 8 years, and for a while, my husband was one of the law enforcement people that would help at the hatcheries when the salmon came onto one of the reservations to spawn. We'd get fresh salmon by the pickup truck load. We canned it, smoked it, froze it, grilled it, ate it fresh, and gave it away. I DO miss salmon!
     
    Hinotori likes this.
  5. Sep 4, 2018
    Hinotori

    Hinotori Super Self-Sufficient

    Joined:
    Nov 2, 2011
    Messages:
    1,870
    Likes Received:
    1,179
    Trophy Points:
    253
    Location:
    Washington
    If we go to the hatchery on Fort Lewis, we can get one fish a day from them when they are spawning. Open to those with military ID only. They go fast, hence the limit of one.

    Those are usually best canned after you do whatever you're doing. This recipe is exactly like the stuff in the foil packets if you can it after smoking. Great for dips and chowder when canned. Or you can just mix it with cream cheese and eat it like my Mom.

    And I still have a smoked salmon colar in the freezer I'm going to go thaw for lunch now.
     
    milkmansdaughter likes this.
  6. Sep 4, 2018
    sumi

    sumi Sustainability Master Administrator

    Joined:
    Sep 26, 2013
    Messages:
    5,480
    Likes Received:
    4,052
    Trophy Points:
    317
    Location:
    Ireland
    Gosh, that sounds so good!
     
  7. Sep 5, 2018
    Hinotori

    Hinotori Super Self-Sufficient

    Joined:
    Nov 2, 2011
    Messages:
    1,870
    Likes Received:
    1,179
    Trophy Points:
    253
    Location:
    Washington
    Well just pulled them off so they can cool. Hubby is working his way though half of a filet *sigh*
     

Share This Page