2016年5月1日 · Since it's already been smoked there's not much you can do. Here's a method you can try that is simple and makes great smoked salmon. I use a dry brine when I smoke salmon. 4:1 brown sugar to kosher salt. You pack the fish in the dry mixture. Layer of brine in non-reactive container, then fish, cover with brine, repeat as needed.

2011年8月8日 · We brined them Thursday morning and I smoked them Friday morning after letting them dry all night. I wish we had more time to brine but they turned out fantastic. We left the fillets whole with the skin-on for brunch presentation and they were a hit! I used a cherry/ apple wood mix and smoked for 8 hours at 135-140 in my MES 40".

2012年3月19日 · The nice side effect of the honey is it really locks the rub into the salmon with the moisture. The outside is slightly stiff and firm but the inside falls apart with tenderness and flavor. I usually end up giving most of my salmon away, as it is smoked for other people.

2015年7月10日 · Hey all, I just wanted to post a great method for curing/smoking salmon. I started with a beautiful skinned Costco Norwegian farmed salmon filet of 3 lbs. I cut the filet into 2" wide strips across the grain, then used a wet brine for 12 hours. The brine recipe was: 1/4 …

2010年3月24日 · The Salmon I smoked were caught in Upstate New York, in a tributary of the Salmon River, near Pulaski, NY. They were all from Salmon approximately 30" to 36" long. The fillets at their thickest point were about 1 1/2" thick. This will be the recipe and instructions I will follow for smoking Salmon from this day forward:

2021年3月4日 · My "hot" smoked Salmon is more like warm smoked. Temp starting at 125 and ending at 145. My brine is very simple dry brine of brown sugar with non iodized salt (4/1 ratio). Smoke for 3-5 hours depending on size of the pieces. You will find lots of recipes here. Good luck.

2018年1月8日 · I really can't imagine what is causing your Salmon to be too moist. Do you have any pics of a cut a way shot of the meat? For a Salmon filet, I typically brine for around 5-6 hours, rinse and dry for a couple hours and then smoke at 130, then 140, then 150 for 3+ hours. Ends up pretty dry (perfect for appetizer stuff.

2021年12月16日 · Welcome aboard. Are you planning on using some sort of cure, or are you going to 'smoke cook' some fresh salmon? I have been smoking skin on trout, steelhead and salmon for decades using a salt, sugar, aromatic cure... then hot smoking it to an internal of 145°-ish. Consuming on day 2 or 3 following smoking is my favorite window of time.

2011年12月21日 · Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1

2020年4月2日 · I enjoy hot smoked salmon. Go ahead a crank up the Bradley. Probably done in 1.5-2 hours depending on size. Plenty of smoke flavor. Since you did not use any cure and cold smoked, I'd consider tossing round #1, and look forward to batch #2. There are wierd things that live in fish if not cooked properly. Others are smarter than I.