Smoked salmon

[buglebuster]

I've been doing quite a bit of salmon and steelhead fishing this year and think I have my smoked fish dialed in! This was just a basic 3 part dark brown sugar 1 part kosher salt dry brine. Spread on fish and let sit for 25 hours. I've done just the 8-10 hours overnight and to me not quite as good. Pull fish out and rinse in cold water and onto drying racks to let sit for 3 ish hours until fish is just barely tacky. I let it get past the really tacky stage until just before it's completely dry on outside. Put onto the onto the smoker at 180 with alder. Time varies, I check each piece regularly and pull them out at 142-145 degrees. Brush every 30 minutes or so with a quality maple syrup from glass jar. I also put fresh ground black pepper on after first brushing of syrup.

[teanawayslayer]

looks really good!

[7mmfan]

I agree that the longer brine session makes a big difference. I do more sugar and less salt usually, we like it sweet over here.

[Magnum_Willys]

Awww Salmon candy !   Good stuff! 
I like mixing that style with standard 50/50 white sugar/salt liquid brine smoked no brushing.  Gets you a delicate moist fish for bagels etc.
both great!

[trophyhunt]

Looks Amazing!!  I used the same brine, brushed with honey after two hours.  Some reason mine ended up a lot darker, after a night in the fridge, the flavor is really good! 

[WSU]

I like 4 to 1 sugar to salt.

[HikerHunter]

I like 4 to 1 sugar to salt.

That's what I've landed on as well

[buglebuster]

We're a salt loving family here. Suprised I haven't tried 50/50

[RB]

I like 4 to 1 sugar to salt.

That's what I've landed on as well

 

Same, use the plastic bag of dark brown on the shelf at the store (2 pounds??) it is slightly over four cups and a cup of canning pickling salt with some zesty garlic thrown in.

[Blacklab]

Looks really 🤑🤑🤑