Perfecting my smoked Salmon

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

h2so4ca

Meat Mopper
Original poster
Dec 15, 2013
174
127
Seattle WA
In a quest to perfect my smoked Salmon recipe. I smoked this Black Mouth yesterday.


I put it in a brine of 2 cups Kosher Salt and 4 cups of Dark Brown Sugar.

Here it is after coming out of the brine. 


I prepared a glaze of Honey, Brown Sugar, Gallic and a bit of Sriracha

here it is after smoking for 4 hours over alder wood smoke at @ 180 deg.


At this point I reglazed and added just a hint of garlic powder.

Two hours later out of the smoke and cooling before vacuum sealing 


It has a beautifully mahogany color. And smells great.

This morning I tried a piece and I really like this recipe.
 
Nice lookin salmon, I would not need to worry about a vacuum packer at my house as the salmon would probably already be gone ! :ROTF. Huge salmon fans here ! Again, nice job ! Thumbs Up
 
h2so4ca,

After re-reading your thread, am I correct in understanding that you did an initial glazing at the beginning of the smoke and then a repeat 4 hours later ending with 2 more hours of smoke?   Did you burn alder for all 6 hours?    I love the color.
 
I really like the Sriracha addition to the glaze.   I just might do a little Sriracha experimenting during my next batch.
 
Looks Awesome From Here!!!! 
drool.gif


Bear
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky