My neighbor got 30# of salmon from a vendor for "Free", so we smoked some up.
I used Bearcarver's Smoked Salmon Recipe with a couple changes
Here's the link:
Substituted Yoshida's Sauce for the Soy Sauce
Reduced Salt to 1/4 Cup
Skinned and cut up the fillets into smaller pieces.
Into the brine for 6 hours.
Out of the brine, and rinsed.
Towel dry and onto racks overnight to form the pellicle.
Into the smoker for about 5 hours total, with Apple Pellets in my AMNPS.
Fresh out of the smoker, the Salmon was fantastic. It get's better after a day in the fridge.
The flavor is awesome!! Less salt and a little sweet, because of the Yoshida's Sauce and the reduction of Salt.
Thanks Bear for a GREAT Step-By-Step!
2 Nice "Freebie" Salmon Fillets
Skinned and Cut Into Pieces
The 2 larger fillets were saved for "Grilled Salmon"
Spices Used in the Brine
Apple Juice and Spices Simmering on the Stove
Into a ZipLoc for 6 Hours of "Brine Time" in the Fridge.
Out of the Brine, Rinsed and Towel Dry
Overnight in the Fridge to form the Pellicle
Yoshida's Sauce Must Have Stained the Salmon
Into My MES With Apple Pellets in My AMNPS
Starting at 120° and Ramped Up The Temps Per Bearcarver's Step-By-Step
Pulled Smoked Salmon After 5 Hours
Internal Temp was 150°
And, Of Course...........Bearview!