Cmayna, (Craig) you have made a monster out of my neighbor!! Ever since you gave me the recipe (and thank you) and I made this smoked salmon I have had great raves about it..BUT!!..My neighbor can not get enough of it...Constantly asking me to smoke it for him..
Here is the latest batch for him,,since I am not a fish fan he brought me a case of beer and a cryo pack pork butt for some sausage making later on. (hopefully this weekend) If my first grand kid does not show up,,, Yeppers I am about to be a 1st time Gramps.
I figured this is about 16lbs of salmon I did for him and he told me he has double that in his freezer he wants me to do for him,,,(sigh)
Anyways here are some fresh salmon right out of the Salmon River of Idaho down around the Riggins area is where he caught these at last yr.
4 cups brown sugar,
1 cup Kosher salt,,,
and the last 15-30 min coat some warm honey on each piece with a turn or two of coarse black pepper.
I cover all fish in mixture of brown sugar and salt and rest over night in fridge,, next day take out and set on racks to form a Pellicle
CRAIGS RECIPE IS THE BOMB JUST WATCH OUT FOR NEVER ENDING REQUEST
Thanks again Craig this is great,,,,
below pic is fish in for a few hours
Here they are after an overnight stay in fridge
Two days of smoking in the MES 30 - these are some thick pieces
Shop was nice a cool rest them before into the smoker
I do not rinse fish out of brine, I just use my index finger and thumb and kinda wipe them off.
I put them in a warm smoker 130* for one hour, then 145* for an hr then 160* till IT of salmon hits 145*
This batch I smoked in Apple pellets with My Mailbox mod, on the MES30
Honey going on
Coarse black pepper and back into smoker
My neighbor is now happy
Thanks for looking
A full smoker of salmon is one happy neighbor,,,keep your neighbors happy