quickdrawmagraw
10/24/2019 2:00:44 PMIt will last much longer. Those ice crystals hinder quality really fast. I glaze my fillets with a light salt water solution and flash freeze them until just the surface starts to freeze, then vacuum bag them.
Tepa56
10/24/2019 6:33:37 PMThanks for the tip friend I'll try...be glad to know if you have any salmon smoking recipes you like to share...thanks
quickdrawmagraw
10/25/2019 7:33:55 AMI use a super easy brine, mix 8 cups of water with 2 cups brown sugar and 1/4 cups of salt. Put fish in brine so that all the meat is in the brine, for 24 hours. Remove from brine, wipe any slime/brine off with paper towels. Let air dry for 2 hours or until the meats surface starts to get tacky. add pepper or spices of your choice if you'd like, Then smoke until your desired look is reached. I usually use no more than 2 pans of maple/cherry/apple or alder chips. I don't use them all together, but those are the best woods i found to use by themselves. Cherry is my favorite. Hope this helps man!
Tepa56
10/25/2019 11:00:14 AMThanks brother your tips will help out alot...I think that's what I did wrong last time I smoked some pinks I went straight from brine to smoker and they took forever to harden up...I've been saving some of my best catch coho for a Thanksgiving salmon turkey feast I want to make few kinds and even like a brown sugar candy one...thanks again be well brother man
quickdrawmagraw
10/25/2019 2:30:08 PMNo problem! also, if you want them to firm up a little faster, toss them in the fridge for a bit uncovered. I used to smoke with an electric smoker too, but got tired of the inconsistent temperatures and time it took. Ended up going with a Charbroil propane smoker. Even the thickest of king fillets are done in a couple hours.
Tepa56
10/25/2019 5:05:09 PMNice too bad I live in a apartment if not I get a charcoal one too ! So that's how you get that sticky coat was wondering why my first batch didnt have that I used mesquite wood which gave a bold taste still good...I'll try your recommendation for cherry wood for my next batch have a feeling that's the one !
quickdrawmagraw
10/29/2019 9:32:01 AMYeah mesquite is a pretty sharp smoke. Too sharp for fish in my opinion, works great for beef/red meat though!
Mike Carey
10/29/2019 6:26:02 AMjust a reminder, if someone harasses or trolls your comments you can delete the comments and notify admin so we can review the situation.
quickdrawmagraw
10/29/2019 9:38:39 AMThanks Mike, seems like a lot of the "pro's" here are resorting to negativity instead of some good old fashioned helpful hints or tips. These guys complain/harass when they see something that doesn't meet their standards rather than helping a novice out. Though I don't mind finding the humor in how arrogant they can be, because they are usually the ones throwing a film worthy fit when trailering the boat doesn't go right, or a crab pot line gets wrapped in the prop.. Karma, its a real thing!
Tepa56
10/29/2019 9:42:41 PMThanks brother mike I dont see the delete button for comments just the flag button ?
