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Smoked Salmon

post #1 of 4
Thread Starter 

I attempted my hand at smoking Salmon in my new MES30 and it turned out great.

 

I used a brine containing cure, brown sugar, apple cider vinegar, shot Jim Bean and pepper. Started at 120 (no smoke) 1hr > 130 1hr (smoke) > 140 1hr (smoke) > 150 1hr (smoke) > 180 1hr (smoke) until internal temp of 158. Used Alder and Apple

 

Been using most to make Smoked Salmon Spread:

 

6-8 oz Smoked Salmon

1 pkg. Cream Cheese

1 C Sour Cream

1 T Worcestershire sauce

1 tsp Horseradish

1 tsp lemon juice

S&P to taste

 

post #2 of 4

Your Salmon is making me hungry, got to try your salmon spread, sounds great

How long did you brine?

post #3 of 4
Thread Starter 


24 hours

post #4 of 4

Thanks!

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