My local grocery store had farmed Atlantic salmon on sale for $6.99/lb so I had them cut me a 3 lb section and did a hot and cold smoke. I started by brining the salmon for 6 hours in a salt and sugar brine. For one gallon of water I added 1 1/2 cups of kosher salt and 3/4 cup of dark brown sugar. In the photo an egg is floating in the brine as a quick dirty check for salinity.
After brining the salmon was dried under a fan and cut in half.
I cold smoked one half in the MES. I used the can smoke generator and loaded the drip tray with two frozen foam packs to keep the temps around 70-80*. We have been eating sliced Nova style "lox" for breakfast the last couple of days with a smear of cream cheese, capers and some fresh chopped dill. The other section was cut into 3 servings and hot smoked. I smoked at 190* on the MES for 2 1/2 hours. We ate the hot smoked salmon the first night and the left overs have been used for a smoked fish spread.
After brining the salmon was dried under a fan and cut in half.
I cold smoked one half in the MES. I used the can smoke generator and loaded the drip tray with two frozen foam packs to keep the temps around 70-80*. We have been eating sliced Nova style "lox" for breakfast the last couple of days with a smear of cream cheese, capers and some fresh chopped dill. The other section was cut into 3 servings and hot smoked. I smoked at 190* on the MES for 2 1/2 hours. We ate the hot smoked salmon the first night and the left overs have been used for a smoked fish spread.
