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What is the best part of Pink Season?

  • Total voters
    101
  • Poll closed .
741 - 757 of 757 Posts
#741 ·
FerrousTortoise said:
I saw a few pinks caught over the weekend and they were the smallest pinks I have seen all season. I thought it was weird to see fish that were so small so late in the season when they were a lot bigger the week before.
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I saw exactly the opposite the other day, couple nice ones landed by the gear guys. I thought to myself that they must be getting bigger as the season progresses.

All over the map this year, last run seemed uniformly medium sized compared to this year.
 
#742 ·
My dry brine is 2 cups of brown sugar, half cup non-iodized salt, 1 tablespoon each of garlic and onion powder and a teaspoon of black pepper. I remove the skin and layer the fish in a glass pan and make sure each layer is covered with brine; then leave it overnight, covered with 2 layers of plastic wrap. After a thorough wash to remove the salty brine I let it dry for about an hour and then smoke to preference. It sucks almost all of the water out of the fish over night. The flavor has been surprisingly good with a sweet, salty flavor.:)
 
#743 ·
I use about the same brine though I like to take it out a bit early and finish it in the oven for 20 minutes at 325 with a glaze of honey, maple syrup, teriyaki, jalapeno jelly etc.

Steve Saville said:
My dry brine is 2 cups of brown sugar, half cup non-iodized salt, 1 tablespoon each of garlic and onion powder and a teaspoon of black pepper. I remove the skin and layer the fish in a glass pan and make sure each layer is covered with brine; then leave it overnight, covered with 2 layers of plastic wrap. After a thorough wash to remove the salty brine I let it dry for about an hour and then smoke to preference. It sucks almost all of the water out of the fish over night. The flavor has been surprisingly good with a sweet, salty flavor.:)
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#745 ·
fish still coming in up north here. but numbers are getting fewer. small pods now not the bigger numbers.
and the bite is off & on. spotted some very nice silvers though. they didn't want to play . river water is still on the warm side. will wait to see what the silver numbers look like. hoping for a good return.
 
#746 ·
fish still coming in up north here. but numbers are getting fewer. small pods now not the bigger numbers.
and the bite is off & on. spotted some very nice silvers though. they didn't want to play . river water is still on the warm side. will wait to see what the silver numbers look like. hoping for a good return.
 
#747 ·
Eyejuggler said:
That sounds like a super intense mix for curing for that long, we got a super basic "Big Chief", cheap and apparently popular. The brine we used was like 1 qt water, 1/2 cup sugar, and a 1/2 cup salt. We started easy and hopefully will learn more as we make and cook more!
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I've been dry brining last 3 years, wet brined for many moons before that. I like the dry style better

Currently mixing 4 parts dark brown sugar to 1 part canning salt & working in lots of freshly smashed garlic cloves. The popular 2 to 1 ratio was just too salty for me.

I'm also running the basic big chief smoker, think most rookies keep their fish in the smoker too long. This mornings batch of smallish coho took 4 hours & 2 pans of chips.

c/22
 
#748 ·
chrome/22 said:
I've been dry brining last 3 years, wet brined for many moons before that. I like the dry style better

Currently mixing 4 parts dark brown sugar to 1 part canning salt & working in lots of freshly smashed garlic cloves. The popular 2 to 1 ratio was just too salty for me.

I'm also running the basic big chief smoker, think most rookies keep their fish in the smoker too long. This mornings batch of smallish coho took 4 hours & 2 pans of chips.
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Ok were gonna ramp it up a notch and try something new! You had me at the Garlic cloves!
 
#751 · (Edited)
2 Cups Brown Sugar
2 Cups Mortons (iodine free)
1 tsp Ground Cloves
15 Cloves of fresh minced garlic

Coat slabs generously
Let sit in fridge for 2hrs (over night not necessary)
Rinse well in cold water
Lay on racks, stick a fan on it over night

Get smoker ready, I use Coconut PAM spray to coat the racks, place Salmon on racks. I like to stick with Alderwood chips. After 2 pans of chips (no more smoke after it's been in there for 3hrs - pointless) I start glazing with maple syrup and finish with a sprinkling of brown sugar glaze.

Got killer feedback from some people at work.

My family destroyed a few lbs of smoked Salmon quick. Not hard to do when there are 5 consumers!! ;)

Edit, I forgot to add, one handful of crushed bay leafs, I just crushed them with my hand like Chuck Norris would!
 

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#752 ·
#754 ·
That's been a solid recipe for sure Matt. I like the brine with only a little salt in it as it allows me much more flexibility in brine time. Nothing worse than having something come up after the fish has been in a strong salt brine for a few hours and not having the option to leave it in longer without it turning out too salty. More salt will definitely get the job done much quicker, but for me personally I like brining for 24-36 hours which gives me the luxury of smoking it at my leisure. I've never dried mine over night, but what I'm doing these days is pulling it out of brine in the morning when I head to the beach, laying in out on the racks in front of a fan, and drying it while I fish. By the time I return 6-8 hours later it generally has a perfect pellicle formed and into the smoker it goes. Works for me.

I've used many different glazes.... honey, maple syrup, teriyaki, various store bought marinades, pepper jelly.... But my favorite was my latest attempt of a glaze of just brown sugar, yellow mustard, and a dash of jalapeno mustard. Mmmm that stuff was fantastic.
 
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