Okay, tried this again because the results of the last batch were such kick ass!
Me and my two oldest girls hit the lake yesterday morning, limited out, and kept five this time for the smoke house.
Used basically the same process of a dash of soy and sprinkle of brown sugar per deboned, skin on fillet. Then submerged in a kosher salt brine of 1/8th cup salt per cup of water. Brined the fillets for 6 hours, rinsed, then let set in the fridge uncovered overnight for the pellicle to form. I changed up the smoke process a little, but found no notable difference from the last time.
"dried" by smoking at 86* for one hour, kicked it up to 150* using oak and maple for one hour, then up to 180* for the last hour. Taste was great! I'm saving out three which are vacuumed and in the fridge to see if a short rest will change or improve anything.
Brining with some crushed garlic
Rinsed and sprinkled with some garlic chipotle salt.
In the smoker - a GREAT BIG to CA for the paper clip hanger idea - works like a charm!!
Final shots
All I need now is a 15# salmon... these little fockers are tasty... but a big PITA!!
Thanks for checking out my post.
Tracey
Me and my two oldest girls hit the lake yesterday morning, limited out, and kept five this time for the smoke house.
Used basically the same process of a dash of soy and sprinkle of brown sugar per deboned, skin on fillet. Then submerged in a kosher salt brine of 1/8th cup salt per cup of water. Brined the fillets for 6 hours, rinsed, then let set in the fridge uncovered overnight for the pellicle to form. I changed up the smoke process a little, but found no notable difference from the last time.
"dried" by smoking at 86* for one hour, kicked it up to 150* using oak and maple for one hour, then up to 180* for the last hour. Taste was great! I'm saving out three which are vacuumed and in the fridge to see if a short rest will change or improve anything.
Brining with some crushed garlic
Rinsed and sprinkled with some garlic chipotle salt.
In the smoker - a GREAT BIG to CA for the paper clip hanger idea - works like a charm!!
Final shots
All I need now is a 15# salmon... these little fockers are tasty... but a big PITA!!
Thanks for checking out my post.
Tracey
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