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Smoked Chinook Salmon (Winter Black Mouth)

post #1 of 7
Thread Starter 

Last week I was out fishing for Black mouth, Puget Sound resident Chinook salmon.

After a beautiful sunrise:  

 


I hooked into a nice 10 lb fish. Here it is ready to go into the brine.

 

 

I use a dry brine of 4 to 1 Brown Sugar to Kosher Salt.

I normally allow the fish to cure for 12 to 24 hours. Depending on how

firm I want the end product.

 


Here it is coming out of the brine. And ready to rest for about 8 hours.

 

And here is the finished product.

 


I smoked this today at 140 deg over Alder wood smoke for a total of 6 1/2 hours. 

post #2 of 7

Beautiful Color!!

 

What was the IT ??

 

 

Bear

post #3 of 7
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

Beautiful Color!!

 

What was the IT ??

 

 

Bear


Bear

 

I hit an IT of 145 to 150. 

post #4 of 7
Quote:
Originally Posted by h2so4ca View Post
 


Bear

 

I hit an IT of 145 to 150. 

 

Oh--OK----Had me worried when you said smoked it at 140*.

 

145* to 150* IT is Great !!Thumbs Up

 

And like I said, I Love The Color!!!:drool

 

 

Bear

post #5 of 7

Looks fantastic.  Congrats!

post #6 of 7
Very beautiful!
Cheers! - Leah
post #7 of 7

Looks perfect!!  Beautiful day to be on the water too.....    Love the flakiness of it, that is some seriously good eats there!

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