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The 3rd time with the smoker

Discussion in 'Bad Dog Cafe' started by stxrus, Jan 18, 2021.

  1. stxrus

    stxrus Poster Extraordinaire

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    After the baby backs and the pork tenderloin it’s time to fire up the smoker again.
    This weekend will be a smoked salmon.
    Any brine ideas? Any suggestions on anything? It seems water, salt, & brown sugar may be the way to go on this attempt.
     
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  2. 985plowboy

    985plowboy Friend of Leo's

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    When I read the title I thought of my college room mate who had an
    “on again/off again” relationship with some nasty ‘ol gal.
     
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  3. irie

    irie Tele-Holic

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    This is how I do it, by far my favorite technique I have personally tried.

    I was never a big fan of smoking salmon until I started doing it this way.

     
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  4. D'tar

    D'tar Friend of Leo's

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  5. marshman

    marshman Poster Extraordinaire Silver Supporter

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    I’ve always avoided smoking pork tenderloins as they’re so lean.

    I was also told by my hardcore smoker Brother & sister-in-law to NEVER smoke fish on the same smoker as your other meats because it’s difficult to get rid of the flavor artifacts and it tinges everything you’ll smoke for ages...but to be honest, that woman HATES all fish/seafood, so maybe she just made that up.

    I love lox, but didn’t realize that it is NOT smoked salmon, which it turns out I don’t seem to like very much...maybe I just need better smoked salmon! Good Luck, though.
     
  6. D'tar

    D'tar Friend of Leo's

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    I agree with the hard core brother and sister in law!
     
  7. D'tar

    D'tar Friend of Leo's

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    Smoke on! 20201231_171211.jpg
     
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  8. irie

    irie Tele-Holic

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    That has not been my experience with my particular smoker (weber smokey mountain).

    I have smoked everything from cheese, to chicken and fish along with my usual pork shoulders, ribs, and briskets and never once noticed a fishiness afterward.
     
  9. dogmeat

    dogmeat Friend of Leo's

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    yes... what we call "dry brine". lots of variations. pack fish in rock salt for a few hours, remove fish and brush off salt. pat dry. pack in brown sugar for a few hours, rinse and pat dry. lay the strips out to dry. a fan might help. then off to the smoker. you adjust the salt/sweet by how long the fish is left in each brine. you can also rub the fish with Scotch at each change

    I like a hotter smoke so its more like a kipper. I can do a load a day, start to finish
     
  10. stxrus

    stxrus Poster Extraordinaire

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    I’ve never noticed a “fishy” on any grill or smoker I’ve had I the past.
    Going with a water/salt/brown sugar brine on this one
    I’m guessing 3-4 hours at 175.
    My dilemma is to use cherry chips or cut up my tele to get alder chips. My old alder planks, for grilling fish on the Weber, went nasty and I tossed them.
     
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