Reply With QuoteYour making my mouth water!! Let us know how it turns out!!
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Smoked Salmon
This is my first attempt. I've read about quite a few methods/recipes and decided to try it. I did a dry brine overnight using brown sugar, salt, ginger and garlic. After 12 hours, I rinsed it well and put it back in the fridge uncovered for for about 4 hours. It's now in the smoker on parchment paper at 225°with apple wood. I'm not sure how long it will take, but I'm going for 140° internal temp. Gonna glaze lightly with maple syrup
I sure hope it's worth eating when I'm done!
Vonna
Yes, I fish like a girl. If you tried a little harder, you could too!!
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Your making my mouth water!! Let us know how it turns out!!
Proud Member of Team Geezer!Mrs. Crappie Stalker LIKED above post
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sounds awesome !!! let us see a picture when its done !!!!Originally Posted by Mrs. Crappie Stalker
This is my first attempt. I've read about quite a few methods/recipes and decided to try it. I did a dry brine overnight using brown sugar, salt, ginger and garlic. After 12 hours, I rinsed it well and put it back in the fridge uncovered for for about 4 hours. It's now in the smoker on parchment paper at 225°with apple wood. I'm not sure how long it will take, but I'm going for 140° internal temp. Gonna glaze lightly with maple syrup
I sure hope it's worth eating when I'm done!
"What if you woke up today with only the things you thanked God for yesterday"
"Life without God is like an unsharpened pencil - it has no point. "AMEN"
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Well, it's done. I should've pulled it sooner, internal temp was higher than I wanted (155) and it was a bit dry, but the flavor was great.Made a sauce/dip with greek yogurt, lemon juice and dill.
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I have a brine recipe I'll share if I can remember to get it. Friend of mine developed it on the Oregon coast for the salmon we caught each year. Best one I've tasted.
Mark 1:17 ...I will make you fishers of menMrs. Crappie Stalker thanked you for this post
