Smoked Salmon

[Vermin999]

My try at some smoked salmon. Made a dry brine of salt, brown sugar and pressed garlic.

Brined the fish for 12 hours, rinsed and dried.

set the fish in front of a fan and air dried for almost 6 hours

Smoked at 190*F with some alder smoke

Really good stuff, thanks for looking!!!

 

[bbquzz]

You are a man of many talents John, looks great.

 

[ChuckBBQSmoker]

awesome looking Salmon John!

 

[muddave]

That looks wonderfull!! How long did you smoke the Salmon? Thanks Dave

 

[Vermin999]

That looks wonderfull!! How long did you smoke the Salmon? Thanks Dave

I think it was around 1.5 hours.

 

[BigAL]

Awsome once again, John! Did you take it off at a certain temp or how it flaked?

 

[Vermin999]

They were around 165 when I took them off. I wanted to take them off at around 140 but ran a couple of errands and they took a little longer than I anticipated so I was late taking the fish off. No harm though they still tasted great

 

[BigAL]

Great info, John, thanks!

 

[Smokey Lew]

Hey John, do you need to add a curative like Morton's Tender Quick when you smoke salmon? Also, was it dried at room temperature for the 6 hours after the brine?

The fish looks fantastic. I really want to try this out. Did you use fresh salmon or farm salmon?

 

[Vermin999]

Hey John, do you need to add a curative like Morton's Tender Quick when you smoke salmon? Also, was it dried at room temperature for the 6 hours after the brine?

The fish looks fantastic. I really want to try this out. Did you use fresh salmon or farm salmon?

I used kosher salt. Had the fish in the dry brine for 12 hours, then had the fish out on the counter for approx 6 hours in front of a fan. The salmon I used was the frozen wild caught individually packed bag Costco sells.

The brine I found from this site.
http://www.salmonuniversity.com/rs_htss01_index.html