Thread: Sausage and Smoke Cooking

Look mighty fine from here Mike

TC I'm glad to see that you are liking your Egg!

Id say it's going with me to the grave, but where I'm going I won't need any stove for heat. Tc

Decided a little smoked salmon for snacking sounded good and for being landlocked so to say the price for the raw salmon wasn't all that bad sooooo

Note: In an effort to conserve site space I've been cropping most all of the pictures that I post--therefore they aren't the same size.

De-boned, the scales scraped off a bit and a few slashes barely through the skin to let the cure seep in.





Cured for 36 hours under plastic wrap then rinsed well, patted dry, then air dried in front of the fan for a couple of hours and ready to start slow smoking;



About 6-7 hours of light smoking then allowed to cool overnight, cut up and then sealed and ready to freeze for snaking later--Opps! There seems to be a 'Sample Piece' missing.

Nice smoke on that salmon Roy!
I’m leaning towards the green egg, kamado style bbq/smoker now after looking at several options.
Think it’ll give me the best overall results, and seems winter proof due to fantastic insulating qualities.

Originally Posted by cudarunner

Decided a little smoked salmon for snacking sounded good and for being landlocked so to say the price for the raw salmon wasn't all that bad sooooo

Note: In an effort to conserve site space I've been cropping most all of the pictures that I post--therefore they aren't the same size.

De-boned, the scales scraped off a bit and a few slashes barely through the skin to let the cure seep in.





Cured for 36 hours under plastic wrap then rinsed well, patted dry, then air dried in front of the fan for a couple of hours and ready to start slow smoking;



About 6-7 hours of light smoking then allowed to cool overnight, cut up and then sealed and ready to freeze for snaking later--Opps! There seems to be a 'Sample Piece' missing.

Man does that look tasty!!

Do you ship that to the east coast?

Originally Posted by MikeB52

Nice smoke on that salmon Roy!
I’m leaning towards the green egg, kamado style bbq/smoker now after looking at several options.
Think it’ll give me the best overall results, and seems winter proof due to fantastic insulating qualities.

Mike, I know you'll be happy with an Egg or any of the Kamado style smokers. Several people I know with them are very happy with them

Originally Posted by Dlb1963

Do you ship that to the east coast?

While I'd like to help you out, between the cost of the sockeye salmon ($8.99 per lb), my time, the materials and shipping costs you'd be much better off looking for someone locally as the final price would probably be about $100 per lb if not more. But thanks for asking!

I would love have that my bagles.