Making Smoked Salmon

notavaper

Newbie

Original poster

Oct 30, 2016

4

10

• Oct 30, 2016

• #1

I have a very firm idea of what I want to achieve, Starting with I don't want to use a brine and I want to end up with a smoked salmon similar to what you can buy in the shop, I accept there will be a varying degree to result achieved but any help would be appreciated especially things to avoid.

 

cmayna

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Jun 23, 2012

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1,697

SF Bay Area, CA

• Oct 31, 2016

• #2

I don't see how you can expect to achieve something similar to what one typically finds in the store, if you don't brine it first.  Why not brine? I guess one can do a hot smoke (225*ish) with just your favorite seasonings for say 45 minutes with your favorite wood. 

 

Last edited: Oct 31, 2016

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Oct 31, 2016

• #3

Why would you want store bought? Homemade is so much better!

Elaborate more on "brine". Are you not wanting to wet brine, dry brine? No brine at all?

Confused. All of your store bought commercially processed smoked salmon has some sort of brine used and typically lots of other stuff added.

 

smokin monkey

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Oct 27, 2013

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Sutton In Ashfield, UK

• Oct 31, 2016

• #4

Click on Wades picture on your other thread, then click follow. Then send him a PM (Private Message) he will explain, or point you to one of his threads on how to make smoke salmon, without brining.