What would you do with 70 lbs of fresh, deboned salmon filets?

[reefermadness]

Oh man. I wish i had 70lbs of salmon....especially after reading this thread.

[Dearth]

Well not a fan of fish and can't eat it anyway due to it gives me gout but with that much I would Jerk most of it lasts a long time that way

[StirCrazy]

would do the exact same thing you are, smoke it all (about the only thing salmon is good for), mind you I would probably do 3 or 4 different cures.

I have seen a lot of comments about "cedar smoked and such" one thing people should be aware of is not to use cedar for smoking or other soft resinous woods as they contain higher amounts of toxins than normal woods and are generally considered to be poisonous in the general smoking world.

Steve

[SanguinesDream]

Fortunately, I've got several kilos of smoking chips all in hardwoods. Alder, hickory, apple, and two or three that I can't remember off of the top of my head. We also added raw chipotle for that sweet zing.

I would love to have a smokehouse to hang and slow smoke these fillets but am just going to have to use the smoker and bbq. We have too much snow too look at smoking in pits although the weather is going to warm up this weekend.

[SeaHorse_Fanatic]

Yup, I use hickory, applewood, cherry (fruit tree wood chips are safe). Cedar is not. Contains natural insecticide.

[Ross]

So you guys wouldn't cook like this?

http://www.cedargrilling.com/art.htm



I've never used cedar in my smoker, but have the BBQ.

[StirCrazy]

Originally Posted by Ross

So you guys wouldn't cook like this?

http://www.cedargrilling.com/art.htm



I've never used cedar in my smoker, but have the BBQ.

nope, you could put it on tin foil and get the same result, just a waist of money as the salmon cooks so fast at BBQ temps it doesn't realy get anything from the plank. just a gimic, more of a presentation thing, no effect on flavore at all, unless your buning the plank.

Steve