A little smoked Salmon today

[mdboatbum]

Well, it's not smoked yet. Put it in the dry brine last night, will pull it out this afternoon to let it dry. I'll try to keep the temps down for a couple hours during smoking, but likely will need to get it to hot smoking temps for time considerations. The recipe's very simple, half cup of kosher salt, quarter cup each dark brown and white sugar. Tablespoon of pepper.

Here's phase 1, last night before they went in the 'fridge.

Salmon1.jpg

• mdboatbum
• Dec 8, 2012

Salmon2.jpg

• mdboatbum
• Dec 8, 2012

 

[roller]

Looks real good can`t wait to see the finished product...wish I could get some good salmon around here..May have to order some off the net and have it overnight...

 

[dirtsailor2003]

Looks great!! What type of wood are you going to use?

 

[mdboatbum]

All I have is hickory, so that's what I'm using. Heading over to the park to start the smoke now. Hoping for around an hour and a half at 200˚-225˚.

Just after unwrapping.

Salmon3.jpg

• mdboatbum
• Dec 8, 2012

Rinsed awaiting pellicle formation.

salmon4.jpg

• mdboatbum
• Dec 8, 2012

 

[mdboatbum]

IMAG0331.jpg

• mdboatbum
• Dec 8, 2012

IMAG0333.jpg

• mdboatbum
• Dec 8, 2012

 

[mdboatbum]

Smoker at 162. Might be here awhile.

 

[mdboatbum]

All done. It's really good, but I think next time I'll soak it for an hour in fresh water after curing. It's a bit too salty. Still really good, just a tad salty.

Salmon5.jpg

• mdboatbum
• Dec 8, 2012

Salmon7.jpg

• mdboatbum
• Dec 8, 2012