Finished up my 3rd batch of smoked salmon yesterday (no pictures this time) and I can say I finally found something everyone in my family loves (5 of us.) My kids range from 2 to 8 yrs old and I can't keep my 2 yr old out of it. Anyhow, it's hard to believe something this flippin good is so healthy for you!!!
I did a couple things differently this time:
- I went skinless for this smoke and much prefer this way over skin on.
- I smoked it hard and heavy with equal amounts of hickory and apple (skipped alder for something new) 1/2 Hickory might be a bit too much so next time i will roll with 2/3 apple and 1/3 hickory and see what that does.
- Wet brine instead of dry brine. Not a big difference, only subtle leaning towards wet brine from here on out but probably helped to keep it moist during my hard smoke.
- Smoked longer for a super deep smoke and well done finish.
- Let sit overnight in fridge, much, much better the next day. .
My idea of smoked salmon is not a steak for the plate hot off the grill per se but more of an appetizer type of finish, however, we still use this as the main course. We simply like it very well done. For a steak type hot to the plate, we like cedar plank salmon with butter, salt and dill.
For this smoke we used a fesh, wild, sockeye salmon.
Part of the fun is learning what makes what great for your tastes.
Bryce
I did a couple things differently this time:
- I went skinless for this smoke and much prefer this way over skin on.
- I smoked it hard and heavy with equal amounts of hickory and apple (skipped alder for something new) 1/2 Hickory might be a bit too much so next time i will roll with 2/3 apple and 1/3 hickory and see what that does.
- Wet brine instead of dry brine. Not a big difference, only subtle leaning towards wet brine from here on out but probably helped to keep it moist during my hard smoke.
- Smoked longer for a super deep smoke and well done finish.
- Let sit overnight in fridge, much, much better the next day. .
My idea of smoked salmon is not a steak for the plate hot off the grill per se but more of an appetizer type of finish, however, we still use this as the main course. We simply like it very well done. For a steak type hot to the plate, we like cedar plank salmon with butter, salt and dill.
For this smoke we used a fesh, wild, sockeye salmon.
Part of the fun is learning what makes what great for your tastes.
Bryce
