first smoked salmon

[PreacherRodgers]

here is a pic of what is left. i used the dry brine / cure method 50/50 kosher salt light brown sugar. left in the fridge over night and drained liquid. allowed the pelican to form and smoked. temps were 185 - 200 for the first 3 hours and then i kicked it up to 225 until the fillets firmed up.
i also glazed them with honey lemon pepper and cbp

they were great
thanks to all who answered my pre smoke questions, as alyays the help was greatly appreciated

there were 6 kokonees to begin with but this is all that is left

p.s. i know its not pelican

[Fishawn]

Nice Work!..... Sounds like you figured out the process & ingredients & did it your own way. Looks Awesome!

[Zeeker]

Beautiful looking salmon Preacher. Well deserved for that one...

[wutang]

Looks like it took on a nice deep color. Nice work

[Bassman]

Good looking pelicans there preacher! You done good.

[PreacherRodgers]

thanks for the points. it was a lot of fun doing and learning sonething new. all the other fish i have done were straight smoked. no brine. i think i like the end result better this way
i have a buddy at the creek right now, i hope he catches more to smoke up

[Bbqgoddess]

Beautious Salmon Preacher!! Well done!

[Slanted88]

Padre....you ol fish head! Ya done good! Louie love's her salmon & smoked fish.

[richoso1]

Good looking salmon my friend. Thanks for sharing.

[curious aardvark]

looks great, the stuff you've got left is great for sarnies too !
Nice smoke :-)

[lynsey123]

It looks great Padre

[roadrunr]

Fine lookin specimen of Salmon ya got Padre. Love the color.