So I’ve got a friend who went out to the coast here, and has brought back 200+ pounds of salmon from there trip.. He has offered to give me 30-40 pounds frozen tonight. Well I need to have this smoked prior to this Thursday... I’ve done 2 -4 pounds at a time before but now with such a large amount I was hoping to get some advice from people here J
Currently using 1 gallon water, ½ cup Kosher Salt, ½ cup Brown sugar, ½ cup Soy Sauce, Garlic powder and onion powder.
Any ideas for a new one thats not as salty? And how much brine would I require for 40 pounds, I’m looking to brine it in my cooler since I don’t have enough containers to do this in lol
I’ve used Alder and Apple with great results, but the last 2 pounds I did was done really quick, 1 hour ish on my Great outdoors Smokey Mountain Big block, I have a hard time to get smoke going and keep the temps down in it. Any suggestions?
So here is a list of what I want to do with this salmon, chime in on what I should change J
Tonight pick up salmon, its frozen currently, try thawing it in the bath tub in time to brine it tonight
Mix brine up in cooler, add salmon, let brine over night,
Get up really earlier tomorrow and remove fish from brine, rinse , pat dry and put on racks in my garage.
After work Fire up the smoker, (dry chips) wait till smoke forms and put in salmon, and have heat down low.
Let smoke hopefully 4-6 hours, remove, leave in fridge over night,
Vacuum Seal and put in freezer, and pack a bunch for my weekend golf trip....
Feel free to advice on things to change do different please