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Old 11-17-2017, 09:58 PM
Heater Heater is offline
 
Join Date: Sep 2007
Posts: 41
Default Smoked Salmon

Smoked some salmon last weekend, first attempt. Turned out pretty good.Dry brine 4 to 1 ratio = 4 cups brown sugar, 1 cup salt. I used about 3/4 cup of salt. Brined for about 10 hrs, then dried on racks for about 4 hrs. After drying put in bradley smoker for 6 hrs, smoked for 5hs with maple. The last hour gave fillets coating of maple syrup & back into smoker for final hour. Next time I wouldn't bother removing skin, I did half the fillets skin on and half skin off.This was right off of Youtube . I will attach the link to video.along with a few pictures. Overalll I was happy with end product.
First 2 hrs 120 degrees F, Third and fourth hrs 140 deg F, last 2 hrs 170 deg F
http://www.fishinbc.com/smoked-salmon/








Last edited by Heater; 11-17-2017 at 10:09 PM.
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