A couple of years ago i smoked Salmon for my neighbors and they want me to do it again and i cannot find the recipe that i used. The best i remember i brined over night in Kosher salt and white sugar but i don't know how much of each per gallon of water. Also at what temperature do i smoke and to what internal temp?
Lost Salmon smoking recipe
SmokingMeatForums.com Top Picks
- 2,420 Posts. Joined 6/2012
- Location: Menlo Park, CA
- Points: 358
- Select All Posts By This User
Sounds like you used a wet brine, which I can't help you on since I only do dry brines for my Salmon, but for actual smoking I start at around 135 for an hour, bump to 150 for another hour, bump to 160+ until I get an IT of 140-145. Hopefully others who do wet brining will chime in with their thoughts.