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Unread 12-03-2012, 01:31 PM   #4
Grain Belt
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Join Date: 11-11-09
Location: Northern MN
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I do mine similar to daninewjersey's as far as the smoking technique. I brine overnight with 1 cup canning salt and 1/2 cup sugar to 8-9 cups water. I rinse the salmon in the morning, pat dry, pull pin bones, and then place under a fan for one hour before smoking. I then smoke at around 250 with apple wood. I pulll the salmon after the whitish opaque liquid rises up and then receeds back into the fish a bit. I then always refridgerate the fish at least a day before consuming or packaging for friends or the freezer.
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