Kippered Salmon – Wood Pellet Smoker-Grill

posted in: Fish, Seafood | 0
Kippered Salmon
Kippered Salmon

Kippered Salmon

This is my version of Kippered Salmon which involves first cold smoking the salmon at lower temperatures in my MAK 2 Star Super Smoker Box before finishing the salmon at the traditional temperature of 180ºF in the pit.

Started by preheating the MAK 2 Star pit temp to 180ºF using CookinPellets Premium 100% Hickory. The 180ºF MAK 2 Star pit temperature equated to the Super Smoker Box being at a temp of 100ºF. Note that the ambient temperature will affect the smoker box temp. During the 2nd hour I increased the pit temp to 225ºF and then to 275ºF for the 3rd hour. The internal temperature of the kippered salmon was at 99ºF at this point. Lowered the MAK 2 Star pit temp to 180ºF and transferred the cold smoked salmon to the pit area to finish the kippering process.

Brined Salmon Filets
Brined Salmon Filets
Salmon with pellicles
Salmon with pellicles
MAK 2 Star with Super Smoker Box
MAK 2 Star with Super Smoker Box

Started out by brining the salmon for 8 hours using Mr Yoshida Traditional Teriyaki Marinade & Cooking Sauce in a 1 gallon ziploc bag. Turned the salmon every hour in order to ensure that every piece of salmon was evenly brined. Yes, there are a zillion recipes for brine out there but now and then I like to take the easy way out and Mr Yoshida's is a great product.

Removed the salmon from the brine and lightly patted them with a paper towel. Placed them uncovered on a tray in the refrigerator for 8 hours in order to allow pellicles to form. A pellicle is a skin or coating of proteins on the surface of fish that will attract more smoke to adhere to it.

Smoking Salmon
Smoking Salmon
Kippered Salmon
Kippered Salmon

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