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Thread: Dan's Fantastic Smoked Salmon

  1. #21
    Join Date
    Jun 2015
    Location
    Escondido CA
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    34

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    Click image for larger version. 

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ID:	677 finally, after much time at the computer I was able to post may latest batch of "Dan's fantastic salmon".
    Last edited by Pepperbo; 08-27-2018 at 03:40 PM. Reason: puncuation correction.
    Beer is proof that God loves us and wants us to be happy, B. Franklin

  2. #22
    Join Date
    Jun 2015
    Location
    Escondido CA
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    34

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ID:	678 Mr. Miyagi loves the skin off of the sockeye filet
    Last edited by Pepperbo; 08-27-2018 at 03:57 PM. Reason: test
    Beer is proof that God loves us and wants us to be happy, B. Franklin

  3. #23
    Join Date
    Jun 2015
    Location
    Escondido CA
    Posts
    34

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    Costco finally has sockeye filets available. First of the season. Started dry brine today and salmon should be ready for Father's day feast. Thanks again Dan for posting one of the best recipes here. This consistently comes out awesome.

  4. #24

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    Hello Dan,

    This is the first recipe I got from you and really sounds yummy, I am going to try it for sure on my next fish smoke.

  5. #25
    Join Date
    Oct 2021
    Location
    Minnesota
    Posts
    21

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    how much alderwood do you use in the 6 hours?
    I have alder chips

  6. #26
    Join Date
    Nov 2018
    Location
    Spokane Wahington
    Posts
    31

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    I would start out with 2 to 4 oz. I only smoke my salmon about 2 hours. Starting at 120 deg until fish gets to that temp, then up set temp to 160-170 and pull salmon when internal temp is about 130-140 deg depending on doneness.

  7. #27
    Join Date
    Oct 2021
    Location
    Minnesota
    Posts
    21

    Default Alder and salmon

    Quote Originally Posted by lonzinomaker View Post
    I would start out with 2 to 4 oz. I only smoke my salmon about 2 hours. Starting at 120 deg until fish gets to that temp, then up set temp to 160-170 and pull salmon when internal temp is about 130-140 deg depending on doneness.
    Thx! My filets are thin. I ll try less time and temp as you suggested

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