First smoked salmon

[Name4SmokingForum]

After doing lots of reading here I decided to give my first smoked salmon a go.

Did a 3 to 1 brown sugar salt dry brine for 4 hours. Rinsed it off. Let it dry for 4 hours in the fridge.

Put it in the smokin it at 200f with 1.8 ounces of alder wood until it hit 140f. Pretty happy with the results! Going to be great on some egg Benedict’s .

 

[smokerjim]

Looks good

 

[mr_whipple]

Nice! It's about time I do some myself.

 

[JLeonard]

Looks mighty tasty!

Jim

 

[02ebz06]

Ya dun good!!!

 

[uncle eddie]

Looks good! Smoked salmon is awesome...so much so my wife figured out how to use my MES40.

You may want to try an easy salmon smoke...(no brining)
I like Steelhead Trout (skin on), liberally season with Chef Paul Prudhommes Magic Salmon Seasoning...set the smoker at 225 - 250. Pick your smoke flavor. Done in one to 2 hours.

 

[Name4SmokingForum]

Looks good! Smoked salmon is awesome...so much so my wife figured out how to use my MES40.

You may want to try an easy salmon smoke...(no brining)
I like Steelhead Trout (skin on), liberally season with Chef Paul Prudhommes Magic Salmon Seasoning...set the smoker at 225 - 250. Pick your smoke flavor. Done in one to 2 hours.

Will have to try it!

 

[DemonPit]

Looking mighty tasty!

Don't make scrambled eggs while trying to make the hollandaise sauce.
Lol

 

[SmokingUPnorth]

I’d say it looks tasty but I don’t like seafood. However what you did is what I usually do for my wife who love’s salmon and always says it’s good. Nice color to it too!

 

[babydocsmoker]

That looks awesome. I'ma have to try sometime!

 

[BrianGSDTexoma]

Nice!

 

[Name4SmokingForum]

After doing lots of reading here I decided to give my first smoked salmon a go.

Did a 3 to 1 brown sugar salt dry brine for 4 hours. Rinsed it off. Let it dry for 4 hours in the fridge.

Put it in the smokin it at 200f with 1.8 ounces of alder wood until it hit 140f. Pretty happy with the results! Going to be great on some egg Benedict’s .

They did make a good Benedict !