Smoked salmon chunks

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smoking b

Smoking Guru
Original poster
OTBS Member
Sep 20, 2012
5,095
486
Middle of Nowhere, South Central PA
Well after seeing all the recent salmon threads recently I had to make some more too  
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I cut up a couple pounds while I was waiting to get a butt out of the smoker & put in some ribs.


Here are the dry ingredients that will turn into a brine.


Salmon added.


& this is the brine.  The salmon stayed in it for 8 hours & got stirred 4 times.


After the 8 hours I rinsed them off


& put them in front of a fan to get a good, quick pellicle.

They are currently doing a 4 hour stint in the smoker with alder.

Updates to follow...
 
What species Salmon did you smoke?   Looks pretty light in color.   What was the ratio between Salt and Sugar? 
 
Here is the recipe I used for anyone interested...

For each lb of salmon

1/2 cup salt

1 1/2 cups brown sugar

2 g black pepper

.5 g cayenne pepper

I also added some granulated garlic when I mixed it up & a splash of Worcestershire sauce. It turned out great & I will do it the same way when I make some more 
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