The wife wanted me to try some smoked salmon. Apparently she can only eat so much red meat. So went to Costco and bought 2 wild sockeye salmon fillets. I cut them into individual serving sizes.
Decided to brine overnight in the fridge. Found a brine recipe online that consisted of salt, brown sugar, maple syrup, water, and a pinch of garlic powder.
I'll be smoking the salmon in the morning using alder chips. Not sure what temperature to set the smoker at, how long to smoke it, or what IT needs to be for best results. I'm still researching these things.
Any tips would be appreciated.
Will post pics of the finished product tomorrow.
Decided to brine overnight in the fridge. Found a brine recipe online that consisted of salt, brown sugar, maple syrup, water, and a pinch of garlic powder.
I'll be smoking the salmon in the morning using alder chips. Not sure what temperature to set the smoker at, how long to smoke it, or what IT needs to be for best results. I'm still researching these things.
Any tips would be appreciated.
Will post pics of the finished product tomorrow.
