Smoked Salmon

Cactus Doug · March 2009

Salmon was from a trip to Alaska and used the dry cure from the third eye website. Prior to smoking, used three different rubs (cajun, cracked pepper and roasted garlic). Smoked with alder and cherry wood.

The guys at the shop finished it off in less than 10 minutes.

Car Wash Mike · March 2009

That is some really nice looking salmon.

Mike

Bordello · March 2009

As Carwash Mike said, nice looking salmon.

So,temp and time please?

Cheers,
Bordello

Sun Devil Brett · March 2009

That is some good lookin' fish

Cactus Doug · March 2009

Temp: 180 - 200
Time: 1 hour, 40 minutes (cooked longer to get a firmer fish for eating later - almost like a jerky)

Sailor · March 2009

Tried googling for the third eye website for the dry cure you mentioned, but couldn't find it. Could you provide the link? Thanks. And very nice looking fish.

Cactus Doug · March 2009

Here is the link to the site:

thirdeye · March 2009

Boy, I like the looks of that. Out of all the combinations of seasoning, I've never done a Cajun seasoning.....I'll have to give that a try.

usc1321 · March 2009

Looks awesome! We just love smoking some salmon on the egg.
Well done

Sailor · March 2009

Nice BBQ site, thanks for the link.

Desert Oasis Woman · March 2009

:laugh: hope you got a bite of that great lookin' smoked salmon

Panhandle Smoker · March 2009

That looks so good. Down here in Florida will just have to settle for Smoked Mullet which is good but dosen't hold a candle to Salmon. Enjoy

Mainegg · March 2009

Hey Eddie, how do you do the smoked Mullet? we toss more of those back as not good eating and have had some nice ones! I would love to give it a try. with some hot sauce and home made crackers this would be a good egg fest cook!

Smoked Salmon

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