Perfecting my smoked Salmon

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Meat Mopper
Original poster
Dec 15, 2013
Seattle WA
In a quest to perfect my smoked Salmon recipe. I smoked this Black Mouth yesterday.

I put it in a brine of 2 cups Kosher Salt and 4 cups of Dark Brown Sugar.

Here it is after coming out of the brine. 

I prepared a glaze of Honey, Brown Sugar, Gallic and a bit of Sriracha

here it is after smoking for 4 hours over alder wood smoke at @ 180 deg.

At this point I reglazed and added just a hint of garlic powder.

Two hours later out of the smoke and cooling before vacuum sealing 

It has a beautifully mahogany color. And smells great.

This morning I tried a piece and I really like this recipe.
Nice lookin salmon, I would not need to worry about a vacuum packer at my house as the salmon would probably already be gone ! :ROTF. Huge salmon fans here ! Again, nice job ! Thumbs Up

After re-reading your thread, am I correct in understanding that you did an initial glazing at the beginning of the smoke and then a repeat 4 hours later ending with 2 more hours of smoke?   Did you burn alder for all 6 hours?    I love the color.
I really like the Sriracha addition to the glaze.   I just might do a little Sriracha experimenting during my next batch.
Looks Awesome From Here!!!! 

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