Didn't get to smoke a bird this year. It was spaghetti and meatballs at the inlaws!
I had two salmon fillets that needed smoking so I took advantage of not having to cook anything for dinner and smoked them up.
Standard 4:1 brown sugar/kosher salt brine. Let the fish sit in the brine for 8 hours. Rinsed, seasoned with garlic powder, cracked black pepper & dill. Air dried until the pellicle formed them into the smoker with alder for smoke. Took about 5 hours to reach the perfect temp and texture.
Vac packed all for use during the rest of the holidays.
Nice being able to seal two bags at once!
Sent from my iPhone using Tapatalk
I had two salmon fillets that needed smoking so I took advantage of not having to cook anything for dinner and smoked them up.
Standard 4:1 brown sugar/kosher salt brine. Let the fish sit in the brine for 8 hours. Rinsed, seasoned with garlic powder, cracked black pepper & dill. Air dried until the pellicle formed them into the smoker with alder for smoke. Took about 5 hours to reach the perfect temp and texture.
Vac packed all for use during the rest of the holidays.
Nice being able to seal two bags at once!
Sent from my iPhone using Tapatalk
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