Lots of Salmon

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cmayna

Master of the Pit
Original poster
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Jun 23, 2012
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SF Bay Area, CA
Needed to process a bunch of our fishing buddy's Salmon belly pieces from last year to make room for the upcoming 2016 season. Threw a few pieces of our own to help fill up the smoker.

In my typical dry brine of 4/1 ratio of dk brown sugar / non iodized salt. Sorry no pics of the dry brine at the beginning. These pics were taken 3-6 hours into the brining process.

Into the MES40 Gen 1 smoker they went. Smoked at 125*+ for first hour. 145* for 2nd hour, 160* for 3rd+ hour until an IT of 140 was met. First two hours used Todd's Alder pellets. 3rd hour went with apple.

OMG! The heating element is flipped over! :yahoo:

Mailbox mod worked like a champ. Used Todd's AMNPS

Finished product. As soon as the fish came out of the smoker, I brush a diluted honey on followed with a few sprinkled pieces of coarse black pepper. Turned out way too good says the wife. She's just hoping I'll let her take some tomorrow on a crabbing trip.

 
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Reactions: Bearcarver
Thank guys.  I just added to the original post, a couple more pics and a lot more text with more detail.
 
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Looks Awesome, as usual, Craig!!
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Always love your Salmon (all kinds)!!
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Nice Job!
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Bear
 
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