- Jun 19, 2016
- 5
- 27
Hey everyone I just wanted to share!
I started with 2.5lbs of skinless salmon that I purchased at Sam's Club.
I then mixed up a dry brine and let it sit overnight.
After rinsing and drying with paper towels, I let the pellicle form on the counter for roughly 1.5 hours.
Its currently in my Green Mountain Grill set at 150 degrees with an A-Maze-N smoke tube chugging away
I like my salmon a little dryer so im planning on pulling at 155 internal.
Brine:
3 cups brown sugar
3/4 cup salt
1 tablespoon garlic powder
1 tablespoon onion powder
Pellicle:
Green Mountain set to 150
I started with 2.5lbs of skinless salmon that I purchased at Sam's Club.
I then mixed up a dry brine and let it sit overnight.
After rinsing and drying with paper towels, I let the pellicle form on the counter for roughly 1.5 hours.
Its currently in my Green Mountain Grill set at 150 degrees with an A-Maze-N smoke tube chugging away
I like my salmon a little dryer so im planning on pulling at 155 internal.
Brine:
3 cups brown sugar
3/4 cup salt
1 tablespoon garlic powder
1 tablespoon onion powder
Pellicle:
Green Mountain set to 150