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Welcome to our newest member, SmokyOkie
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Thread: Smoked Salmon

  1. #1
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default Smoked Salmon

    My try at some smoked salmon. Made a dry brine of salt, brown sugar and pressed garlic.

    Brined the fish for 12 hours, rinsed and dried.


    set the fish in front of a fan and air dried for almost 6 hours


    Smoked at 190*F with some alder smoke



    Really good stuff, thanks for looking!!!
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  2. #2
    Join Date
    Jan 2010
    Location
    Kentucky
    Posts
    1,530

    Default

    Looks and Sounds great
    Proud member of a drinking club
    with a BBQ problem


    Large Egg
    Mini Egg
    Backwoods Competitor
    22.5 WSM
    Horizontal Smoker
    Gasser

  3. #3
    Join Date
    Dec 2009
    Location
    Edmond, OK
    Posts
    2,034

    Default

    That looks tasty and I don't even like salmon!
    UDS • Mini UDS • Weber Performer • Weber 18.5 OTG • Smokey Joe • Smokey Joe WSM mod • Weber-Q 1200

  4. #4
    SmokyOkie Guest

    Default

    Nice pellicle!

  5. #5
    Join Date
    Jun 2008
    Location
    forks Washington
    Posts
    289

    Default

    Very Nice great job on the Salmon

  6. #6
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Wow! That looks really nice!
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

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