Recent content by thesmokingirl

My first ever salmon smoke was 1:1 and it was WAY too salty. I had to chase each piece with a glass of water. 2:1 has always been perfect for me. Or even cut the salt in half if that's preferred? 2 cup brown sugar to 1/2 cup kosher salt. It's hard to say because you need the right amount of...

Hey guys, sorry to hear it turned out a little salty for you. The 1:2 kosher salt to brown sugar worked magnificent for me, as long as honey and maple syrup are added... If left longer than a day in the brine I can definitely see the salmon soaking up more salt ... Brown sugar is definitely not...

Please let me know how it goes !!!

Good! I can wipe these tears away now ! :) :) :)

DaveOmak, thank you very much

I did not soak my salmon. I rinsed off each individual piece in cold water, and then placed on the racks to dry. Depending on how much salt you use, I don't think soaking is necessary. I prefer mine more sweet than salty, so a good rinse after the cure is all it needs. If you used the 2:2 kosher...

Yes let the salmon dry. Not sure about the pellicle phrase you used there. I use my blow dryer to speed up the process. But it takes about an hour to dry. The Salmon should be dry to touch before going into the smoker.

Oh I'm sorry I did not know I have to post pictures too... I will be smoking more salmon soon and then I will take pictures of each step and create a proper recipe !

I did not know pictures of the process should be uploaded also ... Please give me some time to get photos of the procedure step by step!!! Thanks :) I was so stoked the first salmon smoke that I would love to share the recipe. This recipe is for a Bradley digital smoker. Many of you may use...

Hey I'm 27, female, just bought me a Bradley digital smoker for the hell of it and I can't stop fishing for new recipes and trying new marinades, brines for the meat I've been buying. I did a few trial and error on my salmon, but finally I have NAILED the perfect recipe for absolutely amazing...