Wild & Fresh - King (Chinook) Salmon

[XLR8R]

Picked up 2 nice sized WILD Kings (Chinook) yesterday. About 30 lbs dressed. Caught, cleaned, filleted, and frozen within 24 hours. Ready for the smoke....next week.

[barkonbutts]

Nice score!! like that stuff!!

[Slanted88]

And what are your plans for that gig!

[XLR8R]

A dry 24 to 48 hour brine (as usual), then smoked in alder and a bit of cherry or apple, 3 or 4 pans. K.I.S.S. method!

[Fishawn]

Love to hear the details on your dry brine process. I brine mostly with Kosher salt and only for about 1.5 hour. Then smoke.

That is some fine looking fish

[XLR8R]

I brine 24 hours minimum - up to 48 depending on fish factors. 1 bag (KG, 2.2 pounds) of Demerara Brown Sugar to 7/8 cup of kosher (rock) salt. I usually add minced garlic (6 to 10 cloves) and maybe some black pepper. I don't add any other spices. This works great with 3 to 4 pans of alder and a little bit of cherry (or apple) wood.

[Mark R]

I brine 24 hours minimum - up to 48 depending on fish factors. 1 bag (KG, 2.2 pounds) of Demerara Brown Sugar to 7/8 cup of kosher (rock) salt. I usually add minced garlic (6 to 10 cloves) and maybe some black pepper. I don't add any other spices. This works great with 3 to 4 pans of alder and a little bit of cherry (or apple) wood.

Sounds a lot like Gravlocks. Be GuuD!

[mismoke]

Looking forward to seeing the results!

[smokerdean]

I have a big wild salmon filet waiting in the freezer and would dearly love to find a good smoker recipe. Any ideas?

[XLR8R]

Smokerdean: What kind of equipment are you trying to smoke the salmon with.

mismoke: I will do a play by play of my dry brine process - next week.

[mismoke]

So how did those salmon turn out?

[XLR8R]

So how did those salmon turn out?

Sorry: I haven't smoked this batch of salmon yet. My damn Bradley pucks were backordered from Amazon (and it's still too hot here for a comfortable smoke). I'm hoping next week will be cooler.