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Smoked steelhead and salmon

Discussion in 'OGF Kitchen' started by Chippewa, Jan 7, 2017.

  1. I made up a batch of dry cured salmon and steelhead for Shortdrift today. It came out good. Gonna let it mellow out in the fridge for a couple days and give it to him.
    ImageUploadedByOhub Campfire1483840179.457989.jpg
     
    Saugeyefisher, sherman51 and ress like this.
  2. ress

    ress

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    That's a lot good eats!!!!! I wouldn't know when to stop......
     
    Chippewa likes this.

  3. Dang! Give me a bagel and some cream cheese with a slab of that please!!!
     
    Chippewa likes this.
  4. how's that can of bottled water go with the fish? LOL. Just kiddin'!! looks great!
     
    Chippewa likes this.
  5. Mike you know that coors light is a requirement of any smoking recipe
     
  6. yup, true dat. If you're gonna be tending your smoker all day, you probably wanna stick to light beer.....i'm more of a Molson guy myself though :)
     
    TDD11 and Chippewa like this.
  7. tkbiker

    tkbiker Pole in hand

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    Again looks great!! Glad to see the Coke Zero replaced with a BEER!! :)
     
    Chippewa likes this.
  8. Thanks Scotty. Tastes great.
     
    Chippewa and sherman51 like this.
  9. congrats to shortdrift!! you couldn't find a more deserving guy.
    sherman
     
    Chippewa likes this.
  10. Beautiful!!! Make'n me Hungry and I just ate lunch!!
     
    Chippewa likes this.
  11. Chippewa, you inspired me to do up a batch myself. I picked up some discounted, wild caught salmon at local IGA. Dry brined in 6 to 1 mixture of light brown sugar/salt for 7 hours. Rinsed and left on rack in fridge overnight. On counter this morning for an hour then into smoker.
    It does not take long. A few hours and I pulled at an internal of 140. This stuff's as addicting as crack!
    smokesalmon02.jpg smoksalmon01.jpg
     
    Chippewa likes this.
  12. Awesome Mike!!! Looks good. I will have to try your salt to sugar ratio as mine was a tad salty for me.
     
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