Smoke salmon

Chetscapes

what is the best way to smoke salmon to be served on crackers for appetizer

SmokingPiney

Read this thread and contact Doc.

http://eggheadforum.com/discussion/1210804/christmas-morning-smoke-salmon#latest

nolaegghead

SmokingPiney said:

Read this thread and contact Doc.

http://eggheadforum.com/discussion/1210804/christmas-morning-smoke-salmon#latest

Very informative.

Doc_Eggerton

nolaegghead said:

SmokingPiney said:

Read this thread and contact Doc.

http://eggheadforum.com/discussion/1210804/christmas-morning-smoke-salmon#latest

Very informative.

My way, by no means THE way.

Get a dry rub you like.  I use my own secret recipe, but you can work up your own starting with a base of 2.5 cups raw sugar to .75 fine sea salt.  You must use raw crystal sugar or it will solidify into a brick.  Make sure you use fine salt or the rub will be gritty.  Rub and place fillets uncovered on a rack in the fridge for at least 24 hours.  This lets them dry and form a pellicle.  Smoke with fruit wood at 150 - 180 (I find 150 hard to hold, the fire goes out) much hotter and you just have baked fish (but not bad fish).  Pull at 130-140 internal, or I prefer when the albumen begins to leak out of the fillet.  Refrigerate and serve with cream cheese, onion,and cucumber.