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Old 01-30-2006, 10:11 AM   #1
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Bruce's Salmon

Bruce, I'm posting the receipe for your salmon. Hope you don't mind.

2 quarts Water
3/4 cup Kosher Salt
1/2 cup Brown Sugar, `
1/2 teaspoon Garlic Powder
8 each Black Peppercorns, crushed
1/4 teaspoon savory, lightly crushed


Mix all of the above ingredients together to make brine. Brine the salmon for 3 - 4 hours. Remove from brine and rinse under cold water. Pat dry with paper towels and put on rack in refridgerator uncovered around 2 - 4 hours (until pellicle forms). Before puting on smoker, brush all sides of salmon with maple syrup and sprinkle on rub of choice. Smoke for about 1 1/2 - 2 hours at 200* until internal temp. of salmon is 145* - 150*. Don't overcook or it will be dry.
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Old 01-30-2006, 11:35 AM   #2
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Nick,

I don't mind, but that's not the brine I used for this last cook. Here is the brine I used this past week and the process I followed.

BRINE

1 gallon of water
1 cup kosher salt
1 cup brown sugar
½ cup soy sauce
½ cup white wine
1 tbls granulated garlic
1 tbls onion powder
1 tbls dried thyme
1 tsp black pepper
1 tsp dill

DIRECTIONS

Brine salmon for 3-4 hours, remove from brine and rinse with cold water. Pat dry with paper towel and then air dry on rack for at least 1 hour or until pellicle has formed on fish.

Place ½ chimney of unlit charcoal into the charcoal chamber. Light about 8-12 briquettes and place on unlit along with 2-3 chunks of alder wood, or any mild fruit wood.

Spray cooking grates with Pam or rub with potato. Brush with maple syrup, sprinkle salmon fillets with additional spices or Hi-Mountain Salmon Rub, then place into cooker.

Assemble cooker and run with top grate temp of 190-205. Smoke until fish reaches an internal temp of 145-150, no higher than 150.
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Old 01-30-2006, 11:55 AM   #3
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Oops...sorry Bruce, that brine receipe I had in Mastercook.
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Old 01-30-2006, 01:21 PM   #4
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Both of those sound good
I know Bruce's look tastey from yer pics Nick!
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