Really. My first time.
I grew up in Seattle, and my dad and all his friends had some version of a Little Chief smoker, but this is the first time I've done it myself. Shocking, I know, but I don't know anyone with a boat anymore, so I haven't gone salmon fishing in years. But there was a sale on Sockeye last week ($5.99 lb.), so I bit. A very nice gal behind the meat counter even filleted it for me, much better than I could have done. Of course, I'm using my fridge conversion and an AMNPS, so it still feels a little like cheating.
I went with a dry brine, as this is closer to what I remember growing up in Seattle and at my grandparents in Tillamook, OR. I don't recall anyone ever using a wet brine.
1 c. kosher salt
1/2 c. dark brown sugar
1/2 c. white sugar
1 T. coarse black pepper
Rubbed and refridgerated with some weight on top to draw out excess moisture.
Rinsed and drying.
After smoking 4-1/2 hrs at 150*-155*, using AMNPS with 80% alder, and 20% apple pellets.
The color in the pics is a little washed out. They were actually a much richer and deeper color.
Vacuum packed and back into the fridge. If they taste half as good as that smoke smelled, I think it'll be a success.
I grew up in Seattle, and my dad and all his friends had some version of a Little Chief smoker, but this is the first time I've done it myself. Shocking, I know, but I don't know anyone with a boat anymore, so I haven't gone salmon fishing in years. But there was a sale on Sockeye last week ($5.99 lb.), so I bit. A very nice gal behind the meat counter even filleted it for me, much better than I could have done. Of course, I'm using my fridge conversion and an AMNPS, so it still feels a little like cheating.
I went with a dry brine, as this is closer to what I remember growing up in Seattle and at my grandparents in Tillamook, OR. I don't recall anyone ever using a wet brine.
1 c. kosher salt
1/2 c. dark brown sugar
1/2 c. white sugar
1 T. coarse black pepper
Rubbed and refridgerated with some weight on top to draw out excess moisture.
Rinsed and drying.
After smoking 4-1/2 hrs at 150*-155*, using AMNPS with 80% alder, and 20% apple pellets.
The color in the pics is a little washed out. They were actually a much richer and deeper color.
Vacuum packed and back into the fridge. If they taste half as good as that smoke smelled, I think it'll be a success.
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