As usual, July thru September is salmon season in puget sound. October is when I get to smoke up some of my catch. Lots of locals do the same, and it seems everyone has diffferent methods of brine and seasoning. For me simpler is better. 12 hour soak in 80% Brown sugar, 20% rock salt brine, and put bin in my large ice chest with a bag of ice under the bin to keep it all under 40°, then next morning rinse off under cold water, pat dry, and smoke with alder chips. Once its done smoking, I'll cool it down in the fridge, then vacpak and into the freezer. Its not rocket science. I enjoy it on a bagel with cream cheese, or a ritz cracker with cream cheese.
Them look good,bet it's hard to eat just one!
Looks pretty dang yummy to me! 👍 Gotta love salmon, bagels & cream cheese, especially onion or egg bagels, that's for sure!
On "Deadliest Catch" Sig speaks of Salted cod as a Nordish way to prepare fish, I never tried any but sounds good. My son-in-law makes deer jerky also good but it can be tough to chew at times.
Super yummy .
That looks great Ted!!! After you rinse/pat dry, do you also allow to air dry in fridge? Hardy Todd got me started doing that and it really made a difference. - john
Ted
Looks tasty !
Lot's of good eating, there!
Quote from: Brewcrafter on October 31, 2025, 08:04:11 PMThat looks great Ted!!! After you rinse/pat dry, do you also allow to air dry in fridge? Hardy Todd got me started doing that and it really made a difference. - john
Hi John, I rinse off brine and lay the pieces out on paper towels, and use more paper towels to pat everything dry, then strait into the smoker. The brining process removed a fair amount of the moisture, and my smoker has electric heating element, which means its a smoker/cooker, so no need to air dry before or after smoking. When I pull it out of the smoker, its very dry and dull on the outside of the salmon. I immediately stagger stack it onto paper plates, and each plate goes into a gallon ziplock, and into the fridge,, where moisture collects as the salmon cools, which in turn puts the nice glaze on the outside of every piece, as seen in the pics
Quote from: jgp12000 on October 31, 2025, 06:34:35 PMOn "Deadliest Catch" Sig speaks of Salted cod as a Nordish way to prepare fish, I never tried any but sounds good. My son-in-law makes deer jerky also good but it can be tough to chew at times.
These people (My people from the old country) also eat rutabagas, Lutefisk and drink buttermilk🤪. I like their meatballs, though. My wife's people eat everything, including Jackfruit and bitter Mellon. Interesting how national/regional diets evolve. Maybe sometimes from possible starvation situations, due to Winter conditions and /or excessive population levels.
The closest I ever came to hurling all over a restaurant table was my first taste of Jackfruit. The group I was with got a big kick out of it.
I would suggest soy sauce and garlic added to the fish brine.
OMG, Ted has been text teasing me with his smoked salmon for two days how.
It's good to finally have company! 8)
Mouth is still watering!
Gregg I have developed a taste for rutabagas,mama adds a little sugar & they are great!The smell while cooking
Always turned me off,I have always liked buttermilk,never had the lutefisk
Or jackfruit.
Quote from: jgp12000 on October 31, 2025, 10:39:13 PMGregg I have developed a taste for rutabagas,mama puts a little sugar & they are great!The smell while cooking
Always turned me off,I have always limed buttermilk,never had the lutefisk
Or jackfruit.
With SWMBO's side of the family all being from the Savannah area - rutabega (roasted and smothered with butter!) is a delicacy as a side! With regards to buttermilk: I'm pretty confident I have never experienced "real" buttermilk in my life. I use it for cooking, but my understanding is anything you purchase in the last several decades is nothing more than acetic acid (vinegar) added to milk in a controlled environment. The reason I found this out (well, it was kinda related to what I used to do for a living) the first winner of the Indianapolis 500 had buttermilk at the end of the race (presumably the real stuff, this was a long time ago) and now, if you are entered in the Indy 500, buttermilk is NOT an option (you have to state preference before the race). - john
Years ago we had a drivethru milk/bread
Store my great uncle was our neighbor then.He had an ulcer & I learnt to drink butter milk.Store was Guernsey,buttermilk was called guernsey gold & had little chunks of butter in it,colder the better!
Ted, your brine mixture recipe sounds almost identical to the one we used at camp during salmon season. The only difference is that you vacuum sealed yours, ours never made it that far! Delicious!
Ted that looks amazing! How do I place my order?