Golden Syurp smoked Salmon

[Mountain Mick]

I got some nice Fresh Salmon last night $29.95 per kg. an I'm going to smoke it my Master Built Electic smoker I going to smoke it at a low temp than I normally do, so I have twicked my recipe and add 3 to 4g's of Hi-Cure to my brine mix (1 litre) I cut the beer out and add Golden Syurp and a little more chilli, I will post a few pics. MM


Mountain Mick's Golden Syurp smoked Salmon
©2012 Mountain Mick Blake, Baree, Mount Morgan, Qld.

6 Portions of Salmon (Skin on preferably)
½ cup Golden Syurp
¼ cup Lemon Juice
1 cup Raw Sugar
½ teaspoon pepper
2 teaspoon salt
½ cup Light Soya Sauce
½ teaspoon Cumin
½ teaspoon Coriander
½ teaspoon Ginger Powder
2 teaspoonn Crush Garlic
3g Hi-cure (Kiwk-Cure)
Sprinkle of Chilli Powder – optional

Mick’s marinade, stir until all the sugar has dissolved. Marinate Salmon portions for 12 hours. smoke until internal temperature is 90 degrees. Serve with cold
Golden Syrup brine


Golden Syrup brine & Salmon in zipper lock bag


Golden Syrup brine & Salmon in zipper lock bag


Here a bucket of Hi-Cure

[Mountain Mick]

I just checked the salmon in the brine and the Hi-Cure (Kiwk-cure) is doing it's job as the skin is now hard and leather like, the brine & salmon smell awesome the salmon has bein the brine for 12 hours now I'm going to leave it there until mid-night and then I'll drain it and set it in the fridge to dry a little. and get up at 4am and putting smoker on and start smoking. MM

[trentski]

That would be 90 F? only 32 C

[Mountain Mick]

Hi trentski
I'm going to start low and slowly over a few hour somke it at 50C few up to 65 to 70C and finish off at 90C hot smoked, I just too hot here to cold smoke in the summer late spring. MM

That would be 90 F? only 32 C

[dales133]

Where do you get your cure from mate?
Plus I've smoked about 5 Holden sand mans full of fish in my life and never used cure but its a good stay measure, but I realy want to find something like tender quick locally to make some biltong and chartusare

[Mountain Mick]

Hi Dales133,

Yes I've only been smoking fish since about 1969, were I learnt it from my Dad, Uncles & older Brother-in-laws and yes I done a ship ;oad as well, I only use cure in my fish brine if I'm somoking at under 100C and over 16C , it as Dad would say it's better to be save then sorry. MM
You can get Kiwk-Cure etc from
http://www.butcherathome.com.au/
http://www.butcherathome.com.au/shop/in ... -2_17.html

Where do you get your cure from mate?
Plus I've smoked about 5 Holden sand mans full of fish in my life and never used cure but its a good stay measure, but I realy want to find something like tender quick locally to make some biltong and chartusare

[Mountain Mick]

More Pics

I got some nice Fresh Salmon last night $29.95 per kg. an I'm going to smoke it my Master Built Electic smoker I going to smoke it at a low temp than I normally do, so I have twicked my recipe and add 3 to 4g's of Hi-Cure to my brine mix (1 litre) I cut the beer out and add Golden Syurp and a little more chilli, I will post a few pics.

Smoked on Ironbark
Golden Syrup Smoked Salmon after 18 hours in brine


Golden Syrup Smoked Salmon going into the smoker at 605am


Golden Syrup Smoked Salmon in the smoker after one hour at 65C


Golden Syrup Smoked Salmon after 3 hour in the smoker finished at 91C for the last hour,


Now in to the fridge to chill down and firm up, taste yummoy. MM

[Mountain Mick]

Golden Syrup Smoked Salmon after 3 hour in the smoker finished at 91C couple of hours in the fridge very moist and tastes unreal, and the skin is not wasted I slice it scales and all up and I have to fight the kids off with a stick . MM

[dales133]

Thanks for that link and that salmon looks awsum

[Mountain Mick]

Golden Syrup Smoked Salmon after 3 hour in the smoker finished at 91C

couple of hours in the fridge very moist and tastes unreal served on water crackers , and our visitors enjoy it greatly and scoft the lot. MM

[Smokey]

Nice one Mick.
One of the joys of winter for me is the cold smoking. I didnt get that many days cold enough this year so I too used the Kwik cure.
Comes out the same as store bought from the deli.

[Livewire]

Golden Syrup Smoked Salmon after 3 hour in the smoker finished at 91C

couple of hours in the fridge very moist and tastes unreal served on water crackers , and our visitors enjoy it greatly and scoft the lot. MM

Mick that looks superb, its on my to do list as SWMBO and I love smoked fish especially trout & salmon

But why would you waste it on guests

Thanks for the recipe

Glenn

PS. how long does it take for you to use a 5kg bucket of Kwikurit

[Mountain Mick]

Yes Smokey, I get about 3 week of day temps that I can cold smoke but I get about 3 months of night temp that ar cool enough to cold smoke, and the Hi-Cure, Kiwk-cure etc are just are good safety thing. MM

Nice one Mick.
One of the joys of winter for me is the cold smoking. I didnt get that many days cold enough this year so I too used the Kwik cure.
Comes out the same as store bought from the deli.

[Mountain Mick]

Yes Glenn,
i love smoked fish, salmon & trout are l;ovely I also love Mullet smoked and my Dad would smoke Mullet roe and that was nice, I got one small tail end fillet left and I'm going to make home made Salmon Dip for Saturday morning tea. , MM

Golden Syrup Smoked Salmon after 3 hour in the smoker finished at 91C

couple of hours in the fridge very moist and tastes unreal served on water crackers , and our visitors enjoy it greatly and scoft the lot. MM

Mick that looks superb, its on my to do list as SWMBO and I love smoked fish especially trout & salmon

But why would you waste it on guests

Thanks for the recipe

Glenn

PS. how long does it take for you to use a 5kg bucket of Kwikurit

[StoneX]

Sorry to bump an old thread, but I need to know if the Kwikurit is necessary?

The ButcherAtHome website doesn't allow Victoria to be chosen for postage and all of the other recipes I've read for smoked salmon just have salt, sugar and flavours.

[edit]
Found out I had to use the Butcher Quip website instead, but my question still stands... If brined in the fridge and then smoked to 90C, isn't that as safe as the pork/lamb/beef that I do the same process with?