The Perfect Smoked Salmon

[Rich_S]

Salmon University has a good brine recipe on their site.

I've used this one for years and it's darn near perfect. I think the secret is in how he cuts his fish into smaller bits, while leaving them on the skin. Hard to describe, but easy when you see the pictures.

http://www.salmonuniversity.com/rs_htss01_index.html

Go easy on the salt and I use Costco minced garlic. Easy-Peasy.

[7mmfan]

FInished product. This is only the 2nd batch of fish I've ever smoked, and I learned a lot this go around. I was planning on a 12-15 hour brine soak, and ended up having to cut it short to about 8.5-9 hours. The smaller/thinner pieces were perfect, but the larger pieces I could tell had not soaked nearly long enough.

I ended up smoking them for about 4 hours at 110 degrees or so, and then 2 hours at 140 and then finished with enough time at 175 to bring them to a 155 I.T. Overall the finished product is very good, I ate a substantial amount of it before I got it all packaged up    Some of the larger pieces that didn't soak up the brine are a little on the dry/chalky side. I am planning on another batch next week probably that I will make sure get a much longer soak in the brine to see what kind of difference that makes.

[The Weazle]

Man I miss Washington!  That looks good!


Sent from my iPad using Tapatalk

[7mmfan]

2nd batch is in the smoker with the fan blowing on it forming its pellicle right now. The last batch only got about a 10 hour soak in the brine, this one is 15-17 hours and the overall product out of the brine appears to be much more consistent and overall, better. With how good the last batch tasted, I'm hoping this is as good or better!

Trying to get pictures up but they won't save... working on it.