Who Smokes Salmon?

[Hotspotter]

A friend came back from AK with some salmon, and I can't seem to find anyone in the Twin Cities area who will do the smoking for her. Any ideas?

We checked out Von Hanson's, and they were a bit too steep. Any ideas?

[Hemlock]

Might be a little too far north for you but I used to get my meat smoked (lake trout mostly)at L&M Meats in Grand Forks, ND. They did a fantastic job and I don't recall it being too much.

[FOOT]

I've smoked a lot of Salmon myself and its fantastic.

Here's how-

I use a Weber Kettle Charcoal grill

Fill a glass or ceramic bowl (do not use a metal bowl) with water.

Pour in Sea salt until you get a raw egg (still in the shell) to stand on end.

Place the Salmon filet skin side up in the water and let sit in a refrigerator for 24 hours.

Remove filet

Get the charcoal going good and place a metal pan with water in it and whatever wood chips you want to use. I prefer apple, mesquite or cherry.

Place the pan directly on the goals. The water should be replaced as it boils out.

Place the Salmon filet on an aluminum foil sheet on the grill and cover. The vents should be about 1/2 open.

Smoke until golden brown.

You can also use liquid smoke in the salt water and/or brown sugar.

[Eastwind]

jnelson,

Go to Hackenmueller's in Robinsdale. I have brought them Rainbows from Lake Michigan several times and they always did a great job and turned it around within a week or less. The last time I brought them some, around two years ago, they charged me about .90 per pound.

[huntnfish]

L&M Meats in Grand Forks does a great job with everything they do, although that is a little far to go. If you do get up there, be sure to get some of their jalepeno and cheddar brats. I have never had a bad experience with anything I have gotten there.

[fish2live]

i nvote smoke it yourself, i don't usually do salmon but i smoke brown trout all the time just marinade it. here is what i use water sweetened with brown suger(enough that the water taste sweet) salt just till you can bairly taste it, worshashire,soy sauce, bay leaves and last liquid smoke just about a half teaspoon or so i can't give exact amounts cause i do it by taste thats why you go in the order of ingredients because once the liquid smoke gets in you won't be able to tell. 2-6 hours on the smoker depending how hot the smoker is and thickness of fillets. just try it you may be surprised how much better it is than the stores. any questions just ask

[Dennis Steele]

Mackenthuns in either St. Boni or Young America does a great job.

[Tom Wilson]

Anyone that can get it lit!

Sorry, I had to say it.

[Tom Wilson]

There's a place in Gaylord that does it, but I don't remember their name. I'll ask at work tomorrow.

[Kaz]

JNelson: I smoke all of my own fish, Salmon, Lakers, Tulabies, even Northerens. They all are Great!!! I use Hickery chips and an old Mirro Smoker. My Brine is, 1 cup Brown Sugar, 1 Cup Pickling Salt in 2 gallons of water. I soak the filets for 24 hours, after placing the bucket in the fridge. Wash them off, pat dry with a paper towel and dry them in front of a fan over night. They will be firm and krystaled. I then place them in the smoker until the fish reach 140 degrees F, with a meat thermometerby sticking it into thre filet. This usually is about 2 1/2 to 3 hours. Remove them and wrap them in freezer wrap and put them in the fridge or re-freeze them... They are very tasty and not salty. The trick is the rinsing and pat drying before placing in front of the fan over night... Enjoy with a beer and potoato chips.. MMMMM GOOD!! Kaz

[Wishin2BFishin]

My lovely wife bought me a Brinkmann smoker grill about ten years ago. I've smoked many kinds of fish and meats in it and they always come out great! Just did a search online and they average around $180.00 to over $400.00 if you want to get one of the stainless steel ones. Mine works on propane but there's some that use charcoal as well. The propane ones are easier to keep the temp adjusted as the temp will change when the wood you use to smoke will start to burn up after it drys out. I get bags of various kinds of wood to use and you have to soak it for 24 hours before you plan to use it to smoke. If you have a source of fresh green apple wood that works best for smoking fish. I just smoked some fresh Bluefish that I caught in Cape Cod Bay over last weekend that came out real good. Takes about 2 1/2 to 3 hours to smoke fish. Meats will take a little longer.

Best of luck...

[Kaz]

Hey Wishin: Can you ship some Lobster??? LOL What are you doing on the Minnesota Site???? I envy you being out there where the Lobster are so plentiful... Will trade Walleye for Lobster....LOL KAZ

[Hotspotter]

Guys:

Thanks for all the tips.....you're great! Especially the home recepies; someday I'll have to get my own smoker.

I ended up taking it to Dennison Meat Locker near Northfield, mostly out of convenience's sake. Good to hear about other options though if this stuff doesn't turn out.

Thanks!

Joel