So it being Friday I thought I'd smoke some salmon for dinner. Decided to do the maple glazed. I've only done this version 2 times before. And I'll tell you it didn't disappoint at all. Turned out great again. Sorry for the lack of pictures.
Wednesday:
Brine made and set in fridge for a while. 2qt water, just a tad over 1/4 cup kosher salt, 1 cup deep brown sugar, 1 cup maple syrup.
9pm removed skin from salmon and put in 1gal zip lock bag with brine poured in.
Thursday: About 1pm pulled salmon out and rinsed off brine, drying fish and then on the racks. Into the fridge.
Friday: Smoker set to 100°f on PID unit.
Pallet maze filled with apple pellets and both ends lit. The smoker is a modified MES unit changed over years back.
Pellets set in the pallet box, feeding to smoker. Again. Sorry for the lack of pictures.
Wednesday:
Brine made and set in fridge for a while. 2qt water, just a tad over 1/4 cup kosher salt, 1 cup deep brown sugar, 1 cup maple syrup.
9pm removed skin from salmon and put in 1gal zip lock bag with brine poured in.
Thursday: About 1pm pulled salmon out and rinsed off brine, drying fish and then on the racks. Into the fridge.
Friday: Smoker set to 100°f on PID unit.
Pallet maze filled with apple pellets and both ends lit. The smoker is a modified MES unit changed over years back.
Pellets set in the pallet box, feeding to smoker. Again. Sorry for the lack of pictures.
