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Smoked Salmon Success!

BarbieQBarbieQ Posts: 41
edited 6:08PM in EggHead Forum
Thanks, Nature Boy, Jim Minion, and RayS! I just took the first batch of salmon off the egg and it came out very, very good. I ended up cutting the salt and the brining time both by 20% and then using the bourbon and Raging River Rub. Dynamite flavor, and not too salty. I am using mostly alder for smoke with a little sugar maple. I did encounter one problem--I had rigged up a 3-tier cooking grid setup and the bottom fillets were a little too close to the fire. A bit crusty on the bottom, but still very good eating. I'll only use the top 2 tiers for the rest of the batches.
Thanks again for your help!


  • BarbieQ,
    way to go! Salmon is good esp. alderwood smoked.
    I try to keep that temp down down down! and the longer I go and bring the temp up gradually keeps oils from boiling up and pooling on the surface.
    your ol pal alt

  • alternity,
    For future reference, what do you consider to be the optimum temperature for smoking salmon? I kept it right around 190 for this project but I did see a bit of oil bubbling up and there was a little white "curd" on top of some of the fillets. Even so, it took nearly 4 hours for each batch of fillets to reach 140.

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