Hey Big Murth -smoked salmon

Unknown

Here is the brine receipe that I used for smoked salmon.
1/4 c firmly packed brown sugar
1/4 c sea salt
1 qt. water
1 tbls.( heaping) finely minced garlic
1/4 tbls. black peppercorns
1 dried bayleaf
mix until dissolved
brine in zip lock bag for two hrs. in ref.
air dry in ref. for 2-3 hrs.
smoke indirect w/drip pan & water first 2 hrs @125 7 more hrs @150
This is for a little over 2lbs. your times may very according to amount. Hope this helps---sorry for the delay.

Nature Boy

Tim H.,
Thanks Tim. I am going to do this today with the rest of that whole coho that I have.
Cheers!
NB

Gretl

Nature Boy,
Let us know immediately how it was! Sounds great.
G.

Nature Boy

Gretl,
I will let you know. I wonder if I can brine this in that mixture overnight?? Will probably smoke the fish tomorrow. I just reserved Mr. Big for babybacks today!![p]Beer!
NB

Gretl

Nature Boy,
Just a guess, but I'd brine it for just a few hours and let it dry overnight in the fridge. That's what I'm planning on doing, anyway.
G.

sprinter

Nature Boy,[p]I would recommend NOT brining the fish overnight. The fish is much more delicate than beef or pork and it really absorbs the salt a LOT. I made the mistake of brining a snapper fillet overnight and it was very salty. A couple or three hours is all most fish needs in a brine solution, more than that and it is too salty, IMHO.[p]Troy

Nature Boy

Gretl,
Thanks yall! Great weekend to yuins.

Jethro

Nature Boy,[p]Also, let us know how you keep the temp down that low. Like someone else said, on a warm day with the sun shining on the Egg it reads about 100 before the dome is opened to light the fire.[p]Hope you find a way because it does sound gooooddd![p]Jethro

sprinter

Jethro,[p]Here's the way I do it, there are others as well.[p]I start the fire with just a little bit of lump in the bottom of the fire chamber. I let a small fist size fire get going, then I fill the fire chamber up with lump once its going. Also, I REALLY damper down the bottom and top vents, essentially smothering the fire but not extinguishing it. This keeps the fire temp low (150-170) and gives a good amount of smoke as well. Then, after a couple of hours I let the temp slowly rise to the 200-225 degree mark (it actually does this by itself as things in the egg start to heat up naturally). Also, in that I'm cookign indirect, I put the firebrick setup in the egg and put the fish in as soon as I put on the new coals. This causes enough mass in the egg that the temp. is held low until it has a chance to warm up and the fish is absorbing all of the smoke at a real low temperature.[p]Hope this helps.[p]Troy

Jethro

sprinter,[p]It does - thanks alot. This info along with that posted last week (if my memory is working in tact - low probability) about smoke being absorbed only until the meat hits a temp of about 140 is really useful.[p]This will be useful on my next butt as well.[p]Keep em Smokin,
Jethro