Atlantic farmed raised salmon was on sale last week at $6.99 per # and as soon as was going to my local supermarket anyway, I decided to increase my stush of smoked salmon.
Got five fillets and using SmokinAl brining method (thank you, SmokinAl ! ) brined fillets for 48 hours. In the brine. I omitted first part of SmokinAal method and didn't soak salmon in salty water first.
In 48 hours I removed them from the fridge, rinsed with cold water to remove all remaining salt and dried with paper towels:
... and on the rack back to fridge to dry overnight:
Next day in the smoker. Ambient temperature in the morning was 50F and never raised above 55F during the smoke:
Smoked salmon for 5 and a half hours and out of smoker:
As soon as I still don't have a vacuum sealer (replacement VacMaster Pro 380 is arriving today by end of the day) I bagged all fillets in the plastic bag and in the fridge until I am able to vac seal them tonight.
Decided to try some this morning so grabbed half of one fillet and sliced it:
Very nice taste - just enough of salt and smokiness....
Thank you for watching!
Got five fillets and using SmokinAl brining method (thank you, SmokinAl ! ) brined fillets for 48 hours. In the brine. I omitted first part of SmokinAal method and didn't soak salmon in salty water first.
In 48 hours I removed them from the fridge, rinsed with cold water to remove all remaining salt and dried with paper towels:
... and on the rack back to fridge to dry overnight:
Next day in the smoker. Ambient temperature in the morning was 50F and never raised above 55F during the smoke:
Smoked salmon for 5 and a half hours and out of smoker:
As soon as I still don't have a vacuum sealer (replacement VacMaster Pro 380 is arriving today by end of the day) I bagged all fillets in the plastic bag and in the fridge until I am able to vac seal them tonight.
Decided to try some this morning so grabbed half of one fillet and sliced it:
Very nice taste - just enough of salt and smokiness....
Thank you for watching!