2 Cool Fishing Forum banner

My Smoked Salmon

8K views 13 replies 11 participants last post by  Captain Dave 
#1 ·
I buy whole Atlantic salmon from Golden Seafood in Kemah. I cut fillets into palm sized chunks then brine for 24 hours. Pic #1

Then air dried for 3-4 hours till a film or Pellicle is formed(not tacky). Pic #2

In Bradley Smoker: 2 hours at 110 deg,2 hours at 140 deg 1 hour at 170 deg. Pic #3

Cooled and ready to package. Pic#4

Sealed up and ready to freeze. Pic #5
 

Attachments

See less See more
5
#13 ·
Just smoked some salmon for New Year's Eve. I use a dry brine.
4 parts dk brown sugar
1 part kosher salt
coarse ground black pepper to taste
garlic powder to taste

Layer the fillets in a plastic tub completely packed with the rub. Refrigerate overnight. If needed, move the fillets around if they are not covered. Completely rinse off. Let dry in open air.

I used peach wood this time. Also like apple wood. Smoked similar temps as the op.

I am actually eating some for breakfast right now.
 
#14 ·
That looks great Mark// Hot smoked i presume.. What shelf life do you think you have with the non frozen ?

When I smoke, I wet brine, air dry as well. Some go extensice on days od soacking..
I added some honey and cracked pepper of choice on topped and smoked it for about 20 mins more
 
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top