Thread: Salmon help
View Single Post
Unread 06-05-2010, 09:37 PM   #2
FretBender
Full Fledged Farker
 
Join Date: 02-13-10
Location: Milwaukee, WI
Downloads: 0
Uploads: 0
Default

It will depend on the method of smoking you use. I used to brine my salmon overnight in a kosher salt solution that floated an egg and then smoked for 5-6 hours at about 150 degrees. Cold smoking will demand something different and anything over 150 may take less brining to do a good job.
__________________
Blues, BBQ and Homebrew!
FretBender is offline   Reply With Quote