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Smoked Salmon

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FaceDance
FaceDance Posts: 289
edited December 2013 in EggHead Forum
Wanted to have some smoked salmon around for the xmas holiday.

I basically followed Naked Whiz's recipe here   http://www.nakedwhiz.com/smokedsalmon.htm

*  Started w/ two center cut filets of Atlantic salmon (farm raised as recommended) approx 1.75 lbs each.
*  Brined overnight in brine of brown sugar, salt, soy sauce, pepper, garlic powder, onion powder, hot sauce, and wine.
*  Dried in the fridge uncovered for 12 hours.
*  Setup LBGE for indirect w/ some soaked cherry chips… targeted temp of 180 - 200 for approx six hours.
*  It was challenging to keep temp at/or below 200… it jumped to 225 - 250 several times.

Overall it is very good and should be a tasty little snack for the next few days.  See pics.

up next… rack of lamb, quiche, and beef tenderloin.



South Florida - Large BGE (DOB:  12/07/2013)
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