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Archer Farms Sockeye Salmon on the Smokin-It #3

post #1 of 10
Thread Starter 
Here is the recipe (from my dad who's been smoking salmon for 40 years , via my mom):

1 gallon water
2 c pickling salt
1/3 c brown sugar
1/2 of 1/3 c maple syrup
1/2 of 3/4 c lemon juice

Soak 55 minutes.
Rinse off.
Dry overnite (several hours).
Smoke...105 degrees 3-4 hrs.
ENJOY!!!

I of course, let it soak too long... about two hours total.

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Drying in the fridge for about 24 hours.

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Onto the smoker.

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Shot of the cold smoking plate.

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Three handfuls of alder chips.

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Set at 175 (below the plate).

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Product temp- 104 alarm set to 145, above plate 121, below 201 degrees F.
post #2 of 10
Thread Starter 
In at 5:00 PM...
post #3 of 10
Thread Starter 
At 8:50...

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post #4 of 10
Thread Starter 
Pulled it at 10:45... 145 IT

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post #5 of 10

Nice do on the fish......   need help eating it ???      

 

Dave

post #6 of 10

Looks tasty!!!

post #7 of 10
Yummo! Nice job!
post #8 of 10
Thread Starter 
The last pic didn't do it justice...

I'll post a pic in better light!
post #9 of 10

I'm using a slightly different brine Dert, but the rest of your setup is identical. I do believe your using a Cookshack Smoker there. Looks like my 050 model. Great job on the salmon. I see the cold plate worked well for you.

 

Ed.

post #10 of 10
Thread Starter 
Quote:
Originally Posted by EdMartin View Post

I'm using a slightly different brine Dert, but the rest of your setup is identical. I do believe your using a Cookshack Smoker there. Looks like my 050 model. Great job on the salmon. I see the cold plate worked well for you.

Ed.

Smokin-it #3...
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