Ok after seeing the other threads with the same name I had to try this...
I bought about a 2 lb fillet of wild Sockeye...
Then cut it lengthwise and skinned it. That worked really well with a plain and very old and very sharp knife, I was happy as I've never skinned anything but a knee before:
I cut it into strips and used the 1/4 kosher salt and 3/4 brown sugar, in the fridge in a strainer for 4 hours. An ounce of liquid or so came out. I did not rinse it, just put it straight in the smoker [MES30] for 4 hours at 150 using my new AMNPS with pellets. There were some little scraps and I put them on some foil. I am thinking of buying some steel window screen to lay on the racks for smoking small things, but this worked ok. Note that putting the strips perpendicular to the wire racks works much better than parallel...
Here is the finished product. It is absolutely delicious. I can't stop eating it. On my next batch when I am a bit less eager I'll try marinating the salmon overnight
I bought about a 2 lb fillet of wild Sockeye...
Then cut it lengthwise and skinned it. That worked really well with a plain and very old and very sharp knife, I was happy as I've never skinned anything but a knee before:
I cut it into strips and used the 1/4 kosher salt and 3/4 brown sugar, in the fridge in a strainer for 4 hours. An ounce of liquid or so came out. I did not rinse it, just put it straight in the smoker [MES30] for 4 hours at 150 using my new AMNPS with pellets. There were some little scraps and I put them on some foil. I am thinking of buying some steel window screen to lay on the racks for smoking small things, but this worked ok. Note that putting the strips perpendicular to the wire racks works much better than parallel...
Here is the finished product. It is absolutely delicious. I can't stop eating it. On my next batch when I am a bit less eager I'll try marinating the salmon overnight
