Helo all. I've tried all pork with success and now want to do Salmon Filets. Is it better to brine or use dry prep of salts? I tend to like smoked salmon firm and salty/sweet. Any suggestions? I will hot smoke it....
Thanks
PRF8
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Here is one complients of Luhr-Jensen that I have used a number of times and really like it. This link takes you to their whole recipe book. You will have to adjust the wood amounts and time to your smoker.
http://www.smoke-house.com/LCRBweb.pdf
http://www.smoke-house.com/LCRBweb.pdf
prf8...Go to the forum seafood archives and click on "Andi....Salmon fillets". A Killer dry brine thats simple and produces a great product! In the recipe I substitute kosher salt for the canning salt, Tenderquick for the saltpeter, cut back on the allspice to 1 1/2 tsp, and substitue nutmeg for mace. Also take a look at the post there under "best hot smoked salmon we ever had". I haven't tried the "wet" brine yet but I'll bet it's great too. Andi knows her stuff when it comes to salmon. good luck.
CB
CB
Thanks
PF
PF
I have just brushed with some olive oil and hit with desired amount of S&P and maybe some garlic, and done them at 250 until they hit about 140.
At Famous Dave's they sprinkle one side of fillet with Rib Rub and wrap tightly in plastic wrap and put in cooler for 24 hours. Then smoked in CS250 250 degrees for 40 minutes......GREAT TASTE!!
At Famous Dave's they sprinkle one side of fillet with Rib Rub and wrap tightly in plastic wrap and put in cooler for 24 hours. Then smoked in CS250 250 degrees for 40 minutes......GREAT TASTE!!
Alan, that works for me too for serving as a hot entree, on a much smaller scale - but I thought you weren't going to give away any of Dave's secrets? 
Not only that but he gave it away TWICE in a ROW!
