2021年9月6日 · Traeger's Salmon Shake was just phenomenal! I would sprinkle with dill, then the shake, then some lemon wheels, and some butter patties. Toss it on the grill, or broiler pan. Turned out just fabulous every time!

2024年11月3日 · I don’t smoke salmon before canning but should give it a try. For tuna, 15/20 minutes in the smoker then into the jars. You won’t taste the smoke but it puts the tuna at another level of goodness. Amazing. I’d like to do the same with salmon to asses the results. Heavily smoked salmon before canning is yucky stuff.

2013年10月29日 · Clean the Traeger out and get new foil on the drip tray. I fire up the smoke tube and make sure it's burning and it goes under the drip tray. This make a lot of smoke and no heat. I just let that smoke all morning, about 4 hours. I do not …

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2010年1月6日 · Well, I did up a batch of salmon today in the smoker/canner. I dry brined the fish overnight in a basic brown sugar/non-oidized salt mix. The brine was probably on the fish for about 12 -14 hours. Next, the strips of fish went on the traeger which was set at "smoke" for about an hour and a half.

2011年8月24日 · I have had very good luck smoking salmon with my Traeger. My Big tex stays between 158 and 163 degress on smoke. I have found that pinks, coho and humpies take about 4 hours to smoke. Get smoker going about 15 minutes before you put fish on so the temperature drops down to 160 and is steady.

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2004年12月3日 · I used most of my fish supply from the freezer with this recipe and am happy to say that this is indeed the best smoked salmon you will eat. Thanks for sharing 5-Cents! :applause: Save Share

2002年10月16日 · Well my project for the weekend was to smoke my first batch of salmon ever using fresh caught Alaskan Sockeye and 5-cents recipe. Started with two slabs of filleted Sockeye cut and brined according to the reciepe. Placed on a Brinkmann gourmet charcoal smoker with 10 lbs hardwood charcoal and three Handfulls of soaked Alder chips.

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