Smoked salmon on offset
My dad just bought a big salmon filet and asked me to smoke it for him. Was wondering if anyone had any pointers. My plan so far was I brine it in salt water with syrup for an hour or so, then smoke it at 150-175 for a few hours. Just didn't know if there were a type of wood I should use or a specific amount of time I need to smoke for.
i brine then pat dry and let sit out a bit until pellicle forms..should be slightly tacky to touch
i smoke at around 225 until it flakes easy. I try and use a mild wood like apple. Toward the end of the cook i glaze with a little butter/honey or maple syrup ..
I get great results following this method, similar to most. I like this ratio of sugar to salt the best. I also do not wrap them individually, but instead coat each piece and then stack them in a gallon Ziploc, and seal tightly removing all air from the bag. Works every time.
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