Quote:
Originally Posted by covey ridge
OMG does that ever look good How does it taste? Prep? Smoke? Time? Temp etc? Please
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4 cups brown sugar 2 cups kosher salt 2 tsp garlic powder 1 tbsp pepper. I rinsed then deboned then cut the slices left skin on. I placed one filet in a big plastic bowl, covered with the mixed ingredients, next piece, repeat and cover all completely, covered and let sit in the fridge for 24 hrs, mixing every few moving top to bottom and keeping everything soaking. I was amazed how much liquid was made.
I then rinsed the fish, paper towel dried and left it on the counter to air dry for a few hours.
When the new smoker failed I had to put the salmon in the fridge overnight.
I smoked with alder for 2 hours no heat. Then another 2.5 hours at 150f, then 2.5 hours at 200f.
I took the fish out and noticed that it was very tasty but also very oily. I put 1 piece in again at 180f and alder smoke for another 3 hours, this time skin side up. I did a maple syrup glaze on this piece, and am very happy with the outcome.