D
dkruks
Guest
so this is my plan...
2 parts brown sugar
1 part kosher salt
pack on both side of a nice thick fillet of salmon with the tail piece and belly removed to keep a uniform thickness to the fillet
let brine for 16hours
rince thoroughly
let stand uncovered in fridge for 8 hours
smoke at 200F until temp hits 130F
My goal is to use this for crackers, mix with cream cheese, and just enjoy thinly sliced
I have never done this before, so if i am doing something to ruin a good peice of salmon please let me know, and i can change things up some
Thanks,
Dave
2 parts brown sugar
1 part kosher salt
pack on both side of a nice thick fillet of salmon with the tail piece and belly removed to keep a uniform thickness to the fillet
let brine for 16hours
rince thoroughly
let stand uncovered in fridge for 8 hours
smoke at 200F until temp hits 130F
My goal is to use this for crackers, mix with cream cheese, and just enjoy thinly sliced
I have never done this before, so if i am doing something to ruin a good peice of salmon please let me know, and i can change things up some
Thanks,
Dave