Great smoked salmon

Former Member

I just did a batch of some of the best smoked salmon I've ever had.Here's how it goes, for whoever cares. 4lbs. boneless alaskan salmon
4 oz HI Mtn. salmon brine
1/2 gallon cold water
Brine in fridge for 16 hours.Rinse for 5 min.in cold water. Dry on racks with fan for quicker drying, about 1 hour.It forms a nice pellicle. Rub 1 cup of brown sugar on fish.Smoke @ 200 degrees for 1-1/2 hrs. 3 oz. of Hickoryin the woodbox of my model 55.SCRUMPTIOUS.

4/7/062:39 PM

Original Post

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