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Unread 01-20-2014, 11:12 AM   #1
Mister Bob
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Default Hot Smoked Salmon

I 'hot smoked' some salmon this weekend and really liked the results. I started out with two skin on atlantic salmon fillets weighing a little over one pound each.



Dry brine was one cup of Kosher salt, two cups of granulated sugar and a half cup of maple syrup. I packed it on and put it in the refrigerator overnight.



You can see how much moisture was drawn out or the salmon by morning.



I rinsed the fillets, patted them dry and put them back in the refrigerator uncovered for about three hours to form the pellicle.



While the fillets were drying, I got the BGE ready. It was cold outside, so I had no problem keeping the Egg running at about 175 degrees, perfect for hot smoking salmon. Any hotter and the albumen (that nasty white stuff) will ooze out of the fillet, which will not only make it look ugly, but also dry it out.



Notice the cork under the Egg's lid. That's how I keep it from freezing closed in the winter when not in use.



Here's how the salmon looked coming out of the fridge. Darker, redder and quite a bit stiffer.



I smoked them for about two hours on a cedar plank.



Served with roasted cauliflower and sauteed squash and onions. Delicious and healthy too!

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Unread 01-20-2014, 11:23 AM   #2
sliding_billy
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That looks outstanding.
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Unread 01-20-2014, 12:19 PM   #3
FatCoyote
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Great pics, informative process and looks tasty.
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Unread 01-20-2014, 12:30 PM   #4
JamieK
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Nice work, I use a similar Dry Brine with the basics being 1 cup of course salt to aa 1kg of Brown sugar, then add other spices that I am feeling at the moment such as Garlic powder, chili powder, onion powder, cumin etc. But I have found I get more Maple Flavor if I baste the salmon with Maple Syrup at the end of the cook, as it creates a nice glaze similar to indian candy.

Your salmon looked great, hope it tasted the same.
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Unread 01-20-2014, 12:36 PM   #5
jhunter1102
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Thanks for the post Mister Bob. This is one of the top three items on my "next to try" list and i have been having a hard time finding a good walkthrough for hot smoking Salmon.

Your results look amazing.
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Unread 01-20-2014, 12:37 PM   #6
gtr
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That looks great! Smoked salmon is great stuff!
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Unread 01-20-2014, 12:43 PM   #7
JamieK
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Another point, I liked how you keep the skin on the fish, most remove it, but I find it keeps the fish moist, similar to using the fat cap to protect a brisket or butt.
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Unread 01-20-2014, 02:49 PM   #8
Bonewagon
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Great lookin' meal! Love smoked salmon.
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