Gday folks!
The wife and I love salmon, especially on the smoker. Went down to our local fish monger and bought a 4.8lb whole side
Cut in half, Dry brined with 1 cup kosher salt and 1 cup brown sugar, just laid down a bed of the brine then put the salmon (skin on) on top and covered the top with the brine then put in the fridge for 3 hours.
Took it out rinsed it off and patted dry, left to hang out on the cutting board for roughly 40 mins for tacky pellicle to start forming then put skin side down on a sheet of aluminum foil and out onto the UDS over lump and alder/apple wood untill beginning to flake and a soft pink colour, roughly 45 mins.
Took off sprinkled with a little parsley and served, juices were flowing and stomachs were filled. Enjoy
As you can see, it was thoroughly enjoyed :drool
The wife and I love salmon, especially on the smoker. Went down to our local fish monger and bought a 4.8lb whole side
Cut in half, Dry brined with 1 cup kosher salt and 1 cup brown sugar, just laid down a bed of the brine then put the salmon (skin on) on top and covered the top with the brine then put in the fridge for 3 hours.
Took it out rinsed it off and patted dry, left to hang out on the cutting board for roughly 40 mins for tacky pellicle to start forming then put skin side down on a sheet of aluminum foil and out onto the UDS over lump and alder/apple wood untill beginning to flake and a soft pink colour, roughly 45 mins.
Took off sprinkled with a little parsley and served, juices were flowing and stomachs were filled. Enjoy
As you can see, it was thoroughly enjoyed :drool
