Yes, more Salmon

[cmayna]

Just trying to make some room in the freezer for 2021 catch. 8 tails and 10 filets were elected. We will be running into some winter weather starting tomorrow so I thought today is the last decent weather day for awhile, so..... lets go.

Dry brined in my standard 4/1 ratio of brn sugar/salt for 7 hours
Room dry for 2.5 hours
Smoke at my typical 125-140 degree range for 4 hours.

Perfect for the winter run of Smoked Salmon pasta and Smoked Salmon chowder.

 

[SmokinEdge]

Looks incredible!

 

[jcam222]

Looks fantastic!!

 

[dirtsailor2003]

Yum!

 

[thirdeye]

Great color and what a good assembly line operation.

 

[forktender]

Winter weather in the SF Bay Area? Means drizzle with lows in the mid 40's highs in the mid 70's.

 

[Rafter H BBQ]

Lookin good!

 

[cmayna]

Thanks everyone. I was down to just 2 smoked tails, so the pressure was on, especially with our very wintery forecast coming up. I just heard that we will be doing some smoked Salmon chowder in the next couple days.

Hmmmmm, better find some smok'd fish

 

[WI Smoker77]

That looks awesome! How did you decide on the 4:1 ratio for sugar to salt? I smoke salmon also and most of the recipes I've seen/ used have been 1:1 or 2:1. I
am impressed with the way yours appears.

 

[cmayna]

Half to the freezer. The rest to be given away........

 

[cmayna]

That looks awesome! How did you decide on the 4:1 ratio for sugar to salt? I smoke salmon also and most of the recipes I've seen/ used have been 1:1 or 2:1. I
am impressed with the way yours appears.

Years of testing with different brines. Don't like my fish too salty.