The victims:
Fresh from the Sheboygan, WI fish cleaning station:
All skin and bones removed, cut into smaller manageable pieces as these will be future boat snacks:
Ended up with 12 pounds after putting a few pieces away for grilling later:
In the brine for 8 hours:
All loaded onto the FEC's Frogmatted racks:
Set them in front of a big fan for an hour to form nice pellicle:
Loaded up the AMPS with some Pitmasters Choice pellets:
All loaded in the FEC and ready for a nice long smoke:
The AMPS are doing their thing:
After the smoke cleared....this is about 2/3 of the way through the smoke:
Pulled them at 145º internal, had to fire up the FEC to finish them off after 5 hours of AMPS smoke:
Into the fridge till they cool then a date with the vac sealer and freezer:
The Brine:
Put 2 quarts of apple juice in a pot on the stove, bringing to low boil & then lower to a simmer.
Add this;
1 cup of soy sauce
½ cup teriyaki sauce
1 cup of non-iodized salt
1 cup of brown sugar
2 tbsp of Garlic powder
2 tbsp of Onion powder
2 tsp of habanero death dust (or sub cayenne)
6 bay leaves
3 1/4 level tablespoons of cure #1
Stir until salt is dissolved. Then add 4 1/2 quarts of ice water to cool quickly.
Leave the Salmon pieces submerged in this brine for 8 hours in 38º fridge.
After removing from brine, rinse each piece well, pat dry, and lay on oiled or frog matted racks to form pellicle, I usually either put them in the fridge overnight or in front of a good fan for an hour or two. I load the racks by thickness so I can pull them as finish.
Smoking notes:
s = smoker
i = internal
o = outside
9:15 72s. 64i 62o
9:45 79s. 73i. 64o
10:15. 88s. 81i. 67o
10:30 Lit both ends of both AMPS
10:45 113s. 99i. 69o
11:15. 122s. 108i. 71o
11:45. 135s. 115i. 72o
12:30 145s. 122f. 71o
1:30. Started FEC at 170º
2:30. 176s. 129i. 74o
3:00. Upped FEC to 200º
4:15 205s. 145.i 74o.
It turned out great, perfect for finger food, I think I will remove the skin an my regular smoked salmon too, as long as the pellicle has formed good it really shouldn't have any negative effects, it actually might take on more smoke this way too, much less mess when eating too.