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Hey Tim H.! Ques. on your brined salmon!!
edited November -1
Saw your post re: smoked salmon at 125..then 150 degrees. Any specific instruction on amounts for ingredients to brine with, and did you season the fish again before putting it on to cook?
Thanks!! Big Murth
Wish you hadn't have said that!!! I've got a Big Chief electric smokehouse that I use for salmon - guess that can go into the yard-sale along with the 2 or 3 ECB's. And the BC runs at a constant 140º, where with the Egg I can work at a lower, friendlier temp. (Well, I can if I confine my cold-smoking to the winter months...)
As far as technique, I just pat the filets dry and sprinkle on a little turbinado sugar and dill weed.
(C'mon Tim... I'm dying to learn your techniques.)
Big Murth, No secrets here, no additional seasoning was used. As far as the mixture on the brine goes ;and I'm not home so I can't look at the receipe, but I used a standard brine ( I quartered a gallon receipe) and decreased the salt by about half. The only other thing to add is that after the brine , which was 2 hrs, the salmon then dryed in the fridge for three hrs. before smoking. I guess I have one other thing to add and that is that you don't much smoke.
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