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!
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Your making my mouth water!! Let us know how it turns out!!

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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!
Attachment 268432

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sounds awesome !!! let us see a picture when its done !!!!

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.