Reply to "Pics-Smoked Salmon from Go to Show"

pagsMember

I bought 3 lbs of Sockeye Wild Salmon and used T's brine to the "T". Sorry about that.

After the pellicle formed, I sprinkled with salt, pepper, garlic, dill and lemon juice all over. Then sprinkled half of it with a dusting of brown sugar. Chunk of Alder in the smoker. 235* for 1.5 hrs. Pulled when internal hit 145* (Yep, I did it. 145*).

It was delicious. My Aunt and Uncle loved it. Oh, I brined it for 6 hrs.

Interesting. I tried a piece with and without the brown sugar and feel the brown sugar actually brought out more of the salmon flavor. The sugar actually made it taste richer. Does this fit with the experience of others?

6/12/1110:17 PM

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