Brewmaster
is Blowin Smoke!
- Joined
- Jul 5, 2007
- Location
- St. Louis
I dry cured some salmon last night and will be smoking it tonight.
So here is what I have done so far.
This is enough for two filets
Dry Brine
1 lb. sea salt
1/2 lb. brown sugar
1 tbs. saltpeter
1 tbs. white pepper
1 tbs. crushed bay leaf
1 tbs. clove
I trimmed the filet to make it look nice and uniform.
Wrapped in food service for 4 hours in the fridge.
Rinse off the brine and back in the fridge for at least 8 hours. It will be dry to the touch. This picture is after 6 hours.
I will be smoking at 190 degrees with some apple to and internal temp of 140. It should take about an hour.
I will get some pictures after the smoke.
Cheers,
Nate
So here is what I have done so far.
This is enough for two filets
Dry Brine
1 lb. sea salt
1/2 lb. brown sugar
1 tbs. saltpeter
1 tbs. white pepper
1 tbs. crushed bay leaf
1 tbs. clove
I trimmed the filet to make it look nice and uniform.
Wrapped in food service for 4 hours in the fridge.
Rinse off the brine and back in the fridge for at least 8 hours. It will be dry to the touch. This picture is after 6 hours.
I will be smoking at 190 degrees with some apple to and internal temp of 140. It should take about an hour.
I will get some pictures after the smoke.
Cheers,
Nate