Smoked Salmon

[Matt]

I suspect that basting with maple syrup may not add much to this smoked salmon, but I'm going to do it anyway. I'll forego basting one of the fillets just to see if there is a measurable difference in the taste or texture of the finished product. I'm fortunate to have some of the lightest, most exquisite first run Ohio maple syrup that I've ever tasted. I had to know somebody to get it, too. likely will never get more, so I use it sparingly. I'll give up a little for this smoke. Smoker running nice for me this morning. time to baste and bump up the cabinet temp 10 degrees or so.

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I have found that the maple syrup only imparts a slight sweet flavor to the salmon. It's almost as if by the time you start the basting, the pellicle doesn't let a lot of the sweet absorb. It's not overpowering at all. Happy smoking!

 

[Buckmaster]

If you wish to amp up the flavor over maple syrup, try one with honey.

 

[Jamie]

basting with anything sugary, even at these relatively low cooking temps, is probably more to create a slight glaze. the pellicle, if done right, isn't going to let much sugar in, I wouldn't think.

 

[giles]

I need to step up my smoking vocabulary...just put the thingy over on the whatchacallit for 6 beers and it’s good.

 

[Buckmaster]

I need to step up my smoking vocabulary...just put the thingy over on the whatchacallit for 6 beers and it’s good.

….Just 6? Isn't MO.....Better?

 

[Jamie]

this went pretty well. turned out very good. I think it will be better next time around, but the salinity is good, smoke is good, and nice and moist inside. I do think it is better with the maple syrup baste. that little bit of sweetness is just right compared to the piece I did not baste. I'll do things a little bit different next time, but I'm calling this a success.

 

[giles]

….Just 6? Isn't MO.....Better?

Gotta be pretty thirsty to put down more then 6 in 2 hours. That my conversion anyways, I time things by beer, 6 beers = 2 hours.

 

[giles]

this went pretty well. turned out very good. I think it will be better next time around, but the salinity is good, smoke is good, and nice and moist inside. I do think it is better with the maple syrup baste. that little bit of sweetness is just right compared to the piece I did not baste. I'll do things a little bit different next time, but I'm calling this a success.
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Looks good!

What did you hit that knife with to separate the finish?

 

[Matt]

Looks great!

 

[Buckmaster]

Yummy yummy!

 

[Jamie]

Looks good!

What did you hit that knife with to separate the finish?

not sure what you are asking. knife is in perfect condition.

 

[giles]

not sure what you are asking. knife is in perfect condition.

Looks like it’s delaminating on the spine.

 

[Jamie]

that is just liquid from cutting the salmon.