dwfisk
Quintessential Chatty Farker
So I've had requests for smoked salmon for Christmas presents. I can get my fish monger to get me wild caught saukeue salmon and I can mill cedar planks. My thought is to cook the salmon on the planks, I dress them with Teriyaki glaze and vacuum pack for gifts. I've done this 1-2 at a time on the weber at 275* with great success (therefore the requests) but his cook will be 12-15 filets on one of my vertical smokers. So, my questions:
Assuming 275*-300*, how long should I smoke?
Would y'all suggest a brine before cooking?
Assuming 275*-300*, how long should I smoke?
Would y'all suggest a brine before cooking?