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Thread: And So It Begins...

  1. #1
    Join Date
    Sep 2009
    Location
    Port Alberni
    Posts
    8,148

    Cool And So It Begins...

    Held off for the chilly weather, and now appears to be the time.

    Today: Fillet and brine whole sides of eight coho (16 sides).
    Hold in brine over tomorrow, then onto the racks under the fans the next.
    Then a day in the smoker.

    Next up: Another eight coho cut to candy, brined, dried, glazed then smoked.
    Following that: A rinse & repeat with the same number of coho.

    Lagging behind: 44 Tuna loins to double brine (dry then wet), desalinate, fan dry, glaze and cold smoke.

    Better Busy than Bored!

    Cheers,
    Nog
    http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related

    Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.

    Guess he got to Know me

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  3. #2
    Join Date
    Nov 2018
    Location
    Fraser Valley
    Posts
    356

    Re: And So It Begins...

    Can't wait to see it Nog, you always do such a good job,,
    yup stay busy, best thing for your brain,
    oh and eat well too!
    Had no time to fish this year, but 2021 is gonna be better.
    Rickady

  4. #3
    Join Date
    Nov 2014
    Posts
    177

    Re: And So It Begins...

    Cool! Do you use an electric smoker? How do you keep your smoked fish after...freezer?

  5. #4
    Join Date
    Nov 2005
    Location
    Surrey
    Posts
    1,471

    Re: And So It Begins...

    Smoked tuna must be a tasty treat
    Hunters looking for big game should choose the location and the part of hunting season condusive for success. Jelvis

  6. #5
    Join Date
    Sep 2010
    Posts
    183

    Re: And So It Begins...

    Quote Originally Posted by IronNoggin View Post
    Held off for the chilly weather, and now appears to be the time.

    Today: Fillet and brine whole sides of eight coho (16 sides).
    Hold in brine over tomorrow, then onto the racks under the fans the next.
    Then a day in the smoker.

    Next up: Another eight coho cut to candy, brined, dried, glazed then smoked.
    Following that: A rinse & repeat with the same number of coho.

    Lagging behind: 44 Tuna loins to double brine (dry then wet), desalinate, fan dry, glaze and cold smoke.

    Better Busy than Bored!

    Cheers,
    Nog

    Dang!! Sounds amazing! The tuna sounds like delicious,def keep us posted on that one! Cheers

  7. #6
    Join Date
    Oct 2014
    Posts
    474

    Re: And So It Begins...

    I tried to smoke some salmon earlier this year - I've smoked quite a few fish - both a barrel smoker and electric. I think it was too cold out (electric smoker). Everything came out mushy. First time that's ever happened. Dog got a lot of salmon this year.

    Have you ever had problems with it being too cold while smoking? This was a first for me.

  8. #7
    Join Date
    Jun 2013
    Location
    Horsefly BC
    Posts
    1,623

    Re: And So It Begins...

    Quote Originally Posted by jlirot View Post
    I tried to smoke some salmon earlier this year - I've smoked quite a few fish - both a barrel smoker and electric. I think it was too cold out (electric smoker). Everything came out mushy. First time that's ever happened. Dog got a lot of salmon this year.

    Have you ever had problems with it being too cold while smoking? This was a first for me.
    They make an insulating cover for the electric smokers now. I should have got one too! The big little chief wouldn't hot smoke small rainbow fillets. I need a bigger smoke house with a wood stove supplying the smoke.
    Any pics Nog?
    The challenge of retirement is how to spend time without spending money.
    The worst day slinging lead is still better than the best day working.
    Look around is there someone you can introduce to shooting because thatís the only way we will buck the anti gun trend sweeping Canada! "tigrr 2006"


  9. #8
    Join Date
    May 2007
    Location
    Fort McMurray
    Posts
    2,611

    Re: And So It Begins...

    There’s probably no one thing that makes me miss living on the Island more than Nog’s annual candied salmon thread...
    You find it offensive, but I find it funny... Thatís why Iím happier than you.

  10. #9
    Join Date
    Oct 2014
    Posts
    474

    Re: And So It Begins...

    Good. So I'm not the only one! Yeah, it was a little chief. Before I used a big barrel BBQ with a smoke box. The only time I used the little chief before was in the summer with trout. I ruined a pile of salmon this year. But, the dog is happy!

  11. #10
    Join Date
    Sep 2009
    Location
    Port Alberni
    Posts
    8,148

    Arrow Re: And So It Begins...

    Quote Originally Posted by alpinedust View Post
    Cool! Do you use an electric smoker? How do you keep your smoked fish after...freezer?
    My smoker is a custom built job based on a 60's Hospital Food Warmer.
    400 pounds of stainless steel with 3 inches of hard-pack insulation between the layers.



    Here she is set up for cold smoking:



    Dual commercial electric burners controlled by a PID.

    Product is eaten fresh and / or frozen.

    Quote Originally Posted by jlirot View Post
    ... Have you ever had problems with it being too cold while smoking?
    Nope. But then again with the smoker I use it can either generate a huge amount of heat (when desired) or run cold with the smoke generator as shown above.

    Hot smoked products do require a minimum amount of heat for a few hours to turn out well. Likely when you did yours the Little Chief simply could not produce and sustain enough heat to do the job when the ambient temperatures were low.

    Quote Originally Posted by tigrr View Post
    ... Any pics Nog?
    I'll run up a few as the jobs go along.
    Not much to look at yet - fish fillets in brine simply isn't all that eye-catching...

    First batch will sit in the brine overnight and onto the drying racks tomorrow.

    Cheers,
    Nog
    http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related

    Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.

    Guess he got to Know me

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