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Thirdeye\'s Smoked Salmon
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TomM24
Posts: 1,366
I did three fillets this time. One for a coworker,one for me, and one to bring to my sisters for Easter. Pretty much followed the recipe exactly. Used cherry and Alder and seasoned with Raising the Steaks. They smell wonderful will chill and taste tomorrow. Cooked a little less this time 135 not 145.
Comments
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No brine, just DP? What temp? 190?
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If you remember TRex, his suggested temp for salmon was 137 degrees.
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Those fillets look delcious! I agree with the 135 temp.
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purrrrrrty lookin stuff tom...let us know how it is!
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I had a bagel with cream cheese and the smoked salmon this morning. Plus had a little by itself, excellent. 135F is better than 145F. This time I kept the temperature between 175 and 200 and for most of the smoking it was 175. Last time I had a few excursions above 200. The meat did not flake like the last batch and it is easily sliced. Sorry forgot to take a picture.
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Thirdeye's recipe uses a brine. Here's the link
http://playingwithfireandsmoke.blogspot.com/1995/02/seafood-dry-cure-for-salmon-trout-or.html
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