Been a while since I have had a taste of your cheese balls but I do remember it was extremely delicious. That salmon looks great just as it is. Dress it up with some fresh Tartar Sauce and you have yourself a 4 Star dinner right there.

Certainly look good.
I love salmon just about any way you make them as long as they're not pond raised or coming from China.

Looks good. Those food savers are the way to go to freeze fish or meat. I do the same.

Salmon is the filet mignon the fish world. Wife and I set on the beach on Lake Superior during the spring and fall runs, and just wait for the poles to start twitching. Put half into salmon steaks and, smoke the other half and into the food saver bags they go.

Will find you wonder why waited so long to get a food saver. Only down side is they don't like moisture getting inside of them. We use the cheap bags from E bay with good results. Textured side on the bottom.

That would explain the alder chips. That's gotta be a west coast thing.

Actually, I use hickory as my favorite, but alder works well too. I did not like any of the “fruit” wood, or mesquite for the fish.

Paul,
If you’d like to share it via pm to those you deem worthy, go ahead. Don’t give it to Buzzard or JLord though.

I used to have it saved in a PM, and would forward it, apparently you they got douched at some point.
No way I’m typing that all up again.

I've got it, so I can copy and paste. Thank you Mr. Hupurest. Your recipe has served me well for years.

Sounds like there are two awesome recipes involved. The smoking and the cheese balls. Any chance of getting both (by PM of course)?

Haha , you gave me your Brine recipe years ago

Paul, bring some to MI and Donna and I will test it for you for free.
That's just how nice we are to friends.
Make sure it's yummy and all.

I have a salmon cheese ball already allocated to the Friday night feed.

I may have to beat some of our MI brethren back with a big stick to pridefully get a chunk of that cheese ball.
I'll apologize to them all later of course and give 'em all cold paks for their noggin welts.

You will find all kinds of uses for that vacume packer now.Good for keeping a few pairs of dry socks handy.

Well done

What?! Why not Hup?

I just smoked some Salmon my self yesterday that buddy and I caught over on lake Michigan. Didn't have no secret brine soaked it in just salt water. Haven't got any pictures either, but I think your batch looks prettier than mine. I smoked mine using oak because it's what I have at my place to use. Do put some maple in sometimes too but didn't have any here to mix for this batch..
I actually used some of my Smoked Salmon and made one your cheese balls. It was a hit at one our July family get together..
I'd be interested in Hup's soak if he would share..

Mac

I would like to hear the story of getting reds all the way to NC in good shape, what it cost...........and who the generous fisherman was!

If you're referring to the ones I acquired, they were purchased at Sam's Club. I guess they ship them fresh frozen. The outside of the packaging stated they were wild caught from Bristol Bay, Alaska.

I'll be looking forward to those salmon cheese balls at the Trapperman Feed, Paul!