First of all I would like to thank Waterin hole brew, and Cmayna for their guidance to this project, just took me a while.
So when the guys at hunting camp want smoked salmon, for some god awefull reason they told me to make some,,, SO Ok,
I am not a big fish fan but what the heck, doing it for them,
Here is the crowd I have to feed
My brother below
and the newest to camp - my boy
SO onto the smoked salmon,,,,, This being the first time I did not want to ruin a bunch so on Fri night on my way home from work I picked up a fillet that weighted about 2 1/2lbs ,,,, brown sugar, kosher salt.
Did the dry brine of 4 cups dark brown sugar to 1 cup of kosher salt.
Waiting to be cut into chunks,
put a good layer of brown sugar mixed with salt down.
layer fish, then mixture brown sugar, fish, brown sugar ect.
This sat overnight for a total of about 14hrs.
Then onto the counter for approx. two hrs with a fan blowing on it to form Pellicale
I started smoker at 130* for 1hr, then bumped to 145* for an hr then to 160* till the IT was 145*
Smoked with Trager cherry pellets in the MES with Mailbox mod.
NOTE the last 1/2hr or so I brushed some warm honey on each piece and sprinkled with Black Pepper
My wife being from San Diego loves fish so she is the official fish tester,
She said it was absolutey great!!!! (so did the boy) She said the honey made it!! she could not taste the black pepper thou,, and the honey was not overpowering the salmon,,, great mixture.
SO that was it,,,,,,,,,,Went out Sat. night bought more to do on Sunday
I know it is not as good as fresh but you have to do what you have to do.
Thanks again guys for the help!!!
This should satisfy the Hunting group!!!
Thanks, for looking.
A full smoker is a happy smoker