An avid fisherman buddy at work offered me 4-5 lbs of springer fillets if I returned half of it smoked. My kind of bartering!
I used Bearcarver's brine recipe and also started with hickory and then went to apple and alder but I can't keep my MES 40" as low as I need so my smoke only lasted about 2.5 hours. I kept it under 200 the whole time but it was near 180°F in the smoker most of the time. I added fresh CBP before I dried for a couple hours to form a pellicle. I did not freeze them before hand. The fish was caught in Oregon 2 days before I smoked it. I took it to 155° just to try to dry it out a little for storage.
The smoked salmon tastes delicious. It's a little on the oily side being a shorter, hot smoke probably the culprit but I've been serving it on an almond crisp with a thin slice of pickled quail egg and I'm once again living large in the Pacific NW. Thanks for the recipe Bear!
Here is the link to Bear's recipe https://www.smokingmeatforums.com/t...lmon-with-recipe-instructions-and-qview.91264
I used Bearcarver's brine recipe and also started with hickory and then went to apple and alder but I can't keep my MES 40" as low as I need so my smoke only lasted about 2.5 hours. I kept it under 200 the whole time but it was near 180°F in the smoker most of the time. I added fresh CBP before I dried for a couple hours to form a pellicle. I did not freeze them before hand. The fish was caught in Oregon 2 days before I smoked it. I took it to 155° just to try to dry it out a little for storage.
The smoked salmon tastes delicious. It's a little on the oily side being a shorter, hot smoke probably the culprit but I've been serving it on an almond crisp with a thin slice of pickled quail egg and I'm once again living large in the Pacific NW. Thanks for the recipe Bear!
Here is the link to Bear's recipe https://www.smokingmeatforums.com/t...lmon-with-recipe-instructions-and-qview.91264
