I attempted my hand at smoking Salmon in my new MES30 and it turned out great.
I used a brine containing cure, brown sugar, apple cider vinegar, shot Jim Bean and pepper. Started at 120 (no smoke) 1hr > 130 1hr (smoke) > 140 1hr (smoke) > 150 1hr (smoke) > 180 1hr (smoke) until internal temp of 158. Used Alder and Apple
Been using most to make Smoked Salmon Spread:
6-8 oz Smoked Salmon
1 pkg. Cream Cheese
1 C Sour Cream
1 T Worcestershire sauce
1 tsp Horseradish
1 tsp lemon juice
S&P to taste
I used a brine containing cure, brown sugar, apple cider vinegar, shot Jim Bean and pepper. Started at 120 (no smoke) 1hr > 130 1hr (smoke) > 140 1hr (smoke) > 150 1hr (smoke) > 180 1hr (smoke) until internal temp of 158. Used Alder and Apple
Been using most to make Smoked Salmon Spread:
6-8 oz Smoked Salmon
1 pkg. Cream Cheese
1 C Sour Cream
1 T Worcestershire sauce
1 tsp Horseradish
1 tsp lemon juice
S&P to taste
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