Saturday salmon

[new smoke]

Smoked some stuff this weekend. The first being salmon.

Thanks for looking.

Making the dry brine



The salmon. I cut the salmon before I got the pic, so I put it back together temporarily.


Brine on and going to chill in the fridge. For 4 hours.


Rinsed and drying.


Into the smoke. Oak and apple.


Out of the smoke. Yum.

[Time2Eat]

Pass the bagels and cream cheese please! That looks awesome. I haven't done salmon yet but I think I see it happening soon. Thanks for sharing!

[Fishawn]

Great Looking Salmon!

[nickelmore]

Cool stuff

I have been begging some friend for any kind of fish to smoke.

Not too much salmon around here though.

Looks Great!

[new smoke]

I have been begging some friend for any kind of fish to smoke.

Not too much salmon around here though.

Looks Great!

The salmon here is pretty pricey, but I was jonsing.

And there is a nice stock in the freezer, now.

[rbranstner]

I'm with you man I love smoked salmon. Its probably one of my favorite things to smoke. Yours looks great!

[new smoke]

I'm with you man I love smoked salmon. Its probably one of my favorite things to smoke. Yours looks great!

Thanks.

Love the stuff.

Wonder if I could grow my own?

[Cajunsmoke13]

Great looking salmon...well done....

[T-bone Tim]

excellent looking salmon , Mrs.T-bones favorite

[Slanted88]

Good stuff Man!... Louie can wear smoked salmon out!

[SmokinOutBack]

Nice looking salmon! I have grilled it on planks, baked it, and even fried it but never smoked it. I have got to do this. Nice post.

[sweet_magnolia]

Pass the bagels and cream cheese please!

Exactly what I was thinking! Great job on the salmon!

[new smoke]

Thanks everyone.

It was some of the best salmon I've done.

[Mark R]

Very nice smoke! Hmmmm I have some in the freezer, Hmmmm might hafta this weekend. Those look real good.
I'm curious about the dry brine for four hours. What does that do?

[new smoke]

Very nice smoke! Hmmmm I have some in the freezer, Hmmmm might hafta this weekend. Those look real good.
I'm curious about the dry brine for four hours. What does that do?

Flavors it, gives a little sweetness, salts it and draws some of the water out. The amount of each of these things depends on the amount of time you leave it in the brine. The longer, the more intensified. I've found that 4 hours gives me what I like.

The brining also changes the surface of the salmon. When it comes out of the brine and you rinse the salmon, you will notice the "crust" that has formed. This will develop into a very nice pellicle when air dried. You want to be careful to leave the "crust" intact when rinsing.

The brine recipe I got from salmon U:

4 cups dark brown sugar
1 cup non-iodized salt (canning or kosher)
10-15 cloves garlic crushed

You can season the brine with whatever flavors you like. You can also season the surface of the salmon after rinsing and before drying with dill, CBP or whatever.