Hi gals and guys,
Decided to smoke some salmon today. The weather finally broke out of the sub zero temperatures and granted me a beautiful 35 degree day!
Dry Brined with...2 C Dark Brown Sugar, 1/2 C Kosher Salt, 1 T Black Pepper, and 2 T Granulated Garlic.
Into the refrigerator over night... and now the fun begins.
Rinsed and Racked for two hours and forming a beautiful Pellicle.
While the MES 40 is preheating my A-Maze-N Pellet Smoker is preparing itself as well with a load of apple pellets.
In you go!
Temp set for 180 because my digital controller is always 30 degrees off. When temp leveled off to 155 via my Poulder digital probe I set the timer for 2.5 hours.
They look pretty happy in there.
During the last half hour glazed with honey and Voila!...The finished product.
Next step is to allow the fillets to cool, vacuum pack, and into the freezer...One of those babies may not make it past the cooling phase.
This was easier than most people think. Smoking fish is not rocket science. All it takes is a little research here on the Sight thanks to the knowledgeable members who are always eager to share their knowledge and expertise!
I hope this little tutorial can help someone in the future...Smoke on Everybody!
Edited by BandCollector - 3/7/15 at 3:08pm