Just a little fine tuning of smoking salmon

[The Quadfather]

I know there are a few threads already on smokers, etc. but what I need is just a couple of pointers in fine tuning my smoked salmon. My problem right now is that my fish comes out to dry in my opinion. I am aware of wet brines, and dry rub brines of course. I've done this twice now. Both times I used a wet brine solution. brined a good 8-10 hours. rinsed the filets as instructed.
I am smoking on a Brinkman verticle electric smoker.
around 185 deg.
today used combo. of cherry and apple chuncks. other time was alder.
most recipes seem to call for 8-10 hours of smoking, or until desired doneness.?
I smoked for 4.5 hours.----- Only because it is completly drying out the fish.

The first time about 3 months ago, I used a friends home made brine recipe. It was much better, it also left a little glazing on the fish, brown sugar I think or whatever. Yet the problem still was it was much dryer than smoked salmon I have had other places.
This time I could not find the Luhr Jensen brand wet brine mix, that a few of you guys like to use. So.... I got one that is called " Smokehouse" it is in all the sporting good stores. Has anybody used this one?? I found that again... not only was the fish VERY dry, but it really only had flavor from the smoke, and the brine was completly flavorless.

With all that said, can someone just tell me if there is a secret to coming out with a more moist piece of fish? Of course some species have more oil.... this time like I said it was a native sockeye filet.
When I get smoked salmon that has been vaccum packed from one of the commericial places, it always has a lot of oil in the vaccume bag, and the fish is extremley moist. What gives?:chef:

[wolverine]

Quad,

You either are using too much salt, leaving the fish in the brine too long, or leaving it in the smoker too long.

First thing is you need to start with quality fish. Ocean caught salmon makes the absolute best finished product. River caught salmon have lost a lot of their fat reserves on their journey and the finished product is of far less quality than ocean caught fish. If the fish have been in the river a while and are dark, have absorbed their scales, and are thin bellied you end up with an inferior finished product. What constitutes a quality fish varies from person to person. Some will only eat open ocean caught salmon while others will eat spawned out chum and pinks. You can smoke anything and get smoked flavor. If you want the best flavor, moisture, and texture you need as much fish fat/oil in the beginning product as possible.

Here's a recipe that I use that really works for me.

1 part "tender quick" to 2 parts dark brown sugar

heavily sprinkle on flesh side of fish

If fillets are thick score the skin side a couple of times

Put in glass dish skin side down for bottom layer, skin side up on next
layer. Alternate layers.

Pour enough water around the outside to just cover fish

Brine 12 hours for thick kings, 8 for thin kings and silvers, 6 for sox and pinks.

Rinse, pat dry, sprinkle with garlic & black pepper

I currently use a Bradley smoker and only use smoke for 3 hours at low temp, then turn the heat up to 220 to make sure that I kill off any bacteria. Before the Bradley I used Little Chiefs and only smoked until I used 3 pans of chips, and would finish the fish off in a 220 degree oven.

If you are going to vacuum seal, don't let the fish cool completely before bagging as they will continue to lose moisture as they cool. You can even brush on some vegetable oil to seal the surface as soon as they come out of the oven, or from a smoker that will get to and hold a 220 deg temp.

The above is for fresh fish. If its been frozen reduce the time in brine by about 15%.

Make sure that you use a thermometer in your smoker. Some smokers get very hot and cook all the fats and juices out of the fish in the smoking process.

[Rich McVey]

I liked my Brinkman for some things but it had no moisture control. When I smoke salmon, I leave the vents closed unless I want it dry enough for crackers and cream cheese.

I also like to keep mine right over the water bowl.

As for prep goes.

I use Mortons Kosher salt for 8 hours over night and rinse well in the morning. I then place it in a plastic blow or bag and add the brine/marinade (no salt added here) and let it sit 12-24 hours depending on how bold I want the flavor. I like to keep those steps seperate but some people like to keep that 1 step.

I usually keep the smoker hotter and cook shorter. I still have not been able to turn out the results my father in law can. He smokes for 10-12 hours ov very low heat and it turns out great every time. Im closer to 4-6 hours and will pull the thicker piece for lunch and then open the vent and dry out the remaining pieces.

Its hard to say, every one has a diff opinion on what the proper moisture level is.

[The Quadfather]

Thanks guys, I'll give it a go again and let you know what happens. This is getting expensive, the last filet was 40 bucks.

[Rich McVey]

Thanks guys, I'll give it a go again and let you know what happens. This is getting expensive, the last filet was 40 bucks.

Hmmmm... I wouldnt know anything about ruining $36 of salmon in one batch

Next... Atomic Buffalo Turds.

[trout slayer]

You could give cold smoking a try? I like it and it is how i do my fish.

[Dustin07]

I lvoe the term 'desired doneness'.

I finished smoking some trout last week, same temps (roughly I believe), took about 6.5hrs. I used a honey garlic marinade and to make it stretch without watering it down, I added olive oil. I think the olive oil helped create a glaze and kept it from drying out.

[zen leecher aka Bill W]

I think 185 degrees is too hot to smoke salmon. It's not too hot to COOK salmon. For smoking I like a temperature below 145 degrees, or a lower temperature that lets me smoke fish for 8-10 hours and have the fish not overdone. The old Little Chiefs were good at this. The current Big Chiefs run too hot.