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Smoked Salmon

FaceDanceFaceDance Posts: 231
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

*  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)


  • JebpotJebpot Posts: 374
    Looks great. Have try it. Merry Xmas to you and yours.

    XL and Small

    Chattanooga, TN

  • roblewroblew Posts: 78
    Looks amazing, will have to try that
    Ringgold GA LBGE
  • billybonbillybon Posts: 213
    What was the internal temp of the salmon when finished?

    Rather warm in So Fl this year, thus the difficulty in getting the BGE to burn at a low temp.
  • I never checked the internal temp… totally forgot.   
    South Florida - Large BGE (DOB:  12/07/2013)
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