interesting smoked salmon experiment

[nwcove]

i tried an experiment with some salmon.....half done in the oven, half done in a bradley smoker, my buddy who considers himself a smoked food expert couldnt see or taste any difference between my phoney smoked salmon and the real deal!! the only difference i notice is the real smoked stuff is a wee bit moister.

 

[rbh]

MMMMMMMM Smoked Salmon!

Did you do it west coast candied style?

 

[nwcove]

heres what i did.....had two 3 pound fillets, sliced both into 1" strips. made two brines, only difference between the brines was the one destined for the oven got a tablespoon of liquid smoke. kept the oven at 150 ish for 6 hrs, did a taste test.....a bit to salty, not enough sweet, not smokey tasting enough for my taste, so i made a little tub of brown suger/liquid smoke and real maple syrup, brushed it on the strips three times in the last two hrs in the oven, then at close to the 8 hr point, i turned it to broil for a few mins just to colour the tops.
did the other half in the smoker, and in the last hour i used just maple syrup and brown sugar for a coating, it smoked for six hours total.
both ways it came out nice, no visual difference, still a bit salty, but still like candy!! lol
is that candied styled?

 

[rbh]

^^^^
YUP, pretty much the same stuff.

 

[bajaunderground]

When people inquire about making jerky, I tell them they can make jerky in the oven...just add liquid smoke to the curing spices! You can mimic smoked jerky fairly easy...I'd say the coloring of your 2 Salmon might have been slightly different? I know my smoked salmon takes on a real nice brown veneer. I use honey and my chipotle as the finishing coat....I always vacuum pack 90%...it takes on a much smokier flavor over time! I need to make some, it's been awhile!

 

[Pony]

What temperature are you smoking at? I have been smoking my Salmon for 2-3 hours at 200F. 6hr seemed like a lot to me.

 

[nwcove]

What temperature are you smoking at? I have been smoking my Salmon for 2-3 hours at 200F. 6hr seemed like a lot to me.

i smoked it in the smoker at 80-100 ( opened the door about every half hour to keep the temp down for the first 5 hrs) in the last hour i turned up the heat slowly to get an internal temp on the thickest piece of 150. even in the oven, for the first hour i was baby sitting it so the fish wouldnt heat up to quickly and start to "bleed" the dreaded white fat out of it.

 

[Pony]

i smoked it in the smoker at 80-100 ( opened the door about every half hour to keep the temp down for the first 5 hrs) in the last hour i turned up the heat slowly to get an internal temp on the thickest piece of 150. even in the oven, for the first hour i was baby sitting it so the fish wouldnt heat up to quickly and start to "bleed" the dreaded white fat out of it.

Got worried for a second......figured you had made Salmon jerky by accident.