WaterfowlForum.Net

You'll need
Brown sugar
Salt
Boneless scaled deboned Lake Ontario jack cohos, chinooks or hybrid chinhos
pepper
liquid smoke
saran wrap
ammo
make sure filets are boned dry and clean them up with a knife well I use little forceps to remove the pins bones. Do it when the meat is very chilled out. Make sure you bleed them right after the catch too. Just get a 5 gallon pal with half water and slice their gills put them in head first. The nice thing about lake ontario salmon is that the scales come off with a strong garden hose because of the distinct thermoclines that occur here.


salt and brown sugar the shit out of it



in one day unwrap and run under water and dry completely and reapply tons of salt brown sugar and black pepper with a bit of liquid smoke. you can see the drier more cured look after one night here--->


roll them sandwhiched tight skin out with tons of saran wrap and weight them down with ammo



in two days repeat and then in two days it is a really nice touch to cold snoke them. Its good with the liquid smoke but if you can really cold smoke dont use liquid smoke and cold smoke em.

Slice thinly and eat on a beagle with cream cheese.

This looks delicious, but I fear I will never try it. Lake Ontario is too dangerous for me to fish in.

Looks great! Am I supposed to shave the beagle before applying cream cheese?

You're gonna push him over the edge.

Flightstopper wrote:Looks great! Am I supposed to shave the beagle before applying cream cheese?

What phuckin beagle???????

:Lol: Honestly not trying to be an ass. Looks like you got autocorrected on bagel to beagle. Go back and read last sentence.

Flightstopper wrote::Lol: Honestly not trying to be an ass. Looks like you got autocorrected on bagel to beagle. Go back and read last sentence.

No beef here bro, just a cheap crack on an opportunity too easy. Wish I could catch some here to try.

Flightstopper wrote:No beef here bro, just a cheap crack on an opportunity too easy. Wish I could catch some here to try.

Just calm down over there

what happens if you only have two cohos?

Not Betty tomahawk calm but close as I can be.

AKPirate wrote:what happens if you only have two cohos?

Same thing but with a hair less respect.

Mornin Beef wrote:

AKPirate wrote:what happens if you only have two cohos?

Same thing but with a hair less respect.

I will try this when I get my first salmon this summer, Thanks!

AKPirate wrote:

Mornin Beef wrote:

AKPirate wrote:what happens if you only have two cohos?

Same thing but with a hair less respect.

I will try this when I get my first salmon this summer, Thanks!

I bet your next door neighbor has a way better method than this. Debarked alder is the ticket for the cold smoking process and they typically brine in a liquid solution and focus more on the smoking.

Mornin Beef wrote:

AKPirate wrote:

Mornin Beef wrote:

AKPirate wrote:what happens if you only have two cohos?

Same thing but with a hair less respect.

I will try this when I get my first salmon this summer, Thanks!

I bet your next door neighbor has a way better method than this. Debarked alder is the ticket for the cold smoking process and they typically brine in a liquid solution and focus more on the smoking.

We do have some guys that are crazy good with making different salmon recipes and dishes. We cold smoke a lot of fish but I will try this too.

Why liquid smoke? Why the hell not a real does of good old northern alder or apple? In very disappointed, liquid smoke :no:

jehler wrote:Why liquid smoke? Why the hell not a real does of good old northern alder or apple? In very disappointed, liquid smoke :no:

Have you ever cold smoked and what apparatus you use?

Mornin Beef wrote:

jehler wrote:Why liquid smoke? Why the hell not a real does of good old northern alder or apple? In very disappointed, liquid smoke :no:

Have you ever cold smoked and what apparatus you use?

hard To do in the summer, but possible I'm busy more later

Think I'm gunna build something this weekend to try. A teepee like structure.

Check with aunt betty for some build sheets.

Mornin Beef wrote:Think I'm gunna build something this weekend to try. A teepee like structure.

get an electric grill lighter, metal pie pan, 4" flexible metal dryer duct, a cheap cooler and a cardboard box

Do you have a little or big chief smoker?

jehler wrote:Do you have a little or big chief smoker?

No sir.

Have a feeling I know where your going with this.

If anyone does this make sure you use a dish with high sides too. Doesn't matter how well you saran wrap this the water that is pulled out will leak out all over the place. Kind of amazing how water really gets pulled out fromthe filets

Is there any reason this wouldn't work with trout?

Mornin Beef wrote:

jehler wrote:Do you have a little or big chief smoker?

No sir.

what do you have for a smoker right now ?

When I was a kid our cold smoker involved a small fire in a hole with a flue that ran 10' or so through the ground to an old fridge type deal, gramps made bacon in it and that was about it. Later in life once I was in my own I have been using a big chief smoker to do cheese and oysters but I my in the winter when it's 10 or so and the element alone keep the temp down enough to not melt the cheddar. If you know where I'm going with the supplies I listed you've probably seen the same websites/vids I have, I haven't done it yet but hope to with some salmon this summer.