Smoked Chinook Salmon (Winter Black Mouth)

[h2so4ca]

Last week I was out fishing for Black mouth, Puget Sound resident Chinook salmon.

After a beautiful sunrise:  

IMG_2452.jpg

• h2so4ca
• Nov 8, 2014

I hooked into a nice 10 lb fish. Here it is ready to go into the brine.

FullSizeRender.jpg

• h2so4ca
• Nov 8, 2014

I use a dry brine of 4 to 1 Brown Sugar to Kosher Salt.

I normally allow the fish to cure for 12 to 24 hours. Depending on how

firm I want the end product.

IMG_0060.jpg

• h2so4ca
• Nov 8, 2014

Here it is coming out of the brine. And ready to rest for about 8 hours.

And here is the finished product.

IMG_0070.jpg

• h2so4ca
• Nov 8, 2014

I smoked this today at 140 deg over Alder wood smoke for a total of 6 1/2 hours. 

 

[Bearcarver]

Beautiful Color!!

What was the IT ??

Bear

 

[h2so4ca]

 
Beautiful Color!!

What was the IT ??

Bear

Bear

I hit an IT of 145 to 150. 

 

[Bearcarver]

 
Bear

I hit an IT of 145 to 150. 

Oh--OK----Had me worried when you said smoked it at 140*.

145* to 150* IT is Great !!

And like I said, I Love The Color!!!

Bear

 

[cmayna]

Looks fantastic.  Congrats!

 

[leah elisheva]

Very beautiful!
Cheers! - Leah

 

[mbogo]

Looks perfect!!  Beautiful day to be on the water too.....    Love the flakiness of it, that is some seriously good eats there!