Smoked salmon in dry brine

Photo of smoked salmon
Photo of Chinook salmon filets from Westport, Washington
Photo of sliced salmon filet

Took a break from the gardens today and smoked a bunch of salmon. I usually marinate the salmon in a brine but this time, I decided to try a dry brine method and it worked perfectly! The dry brine consisted of 2 cups of salt, 2 cups of brown sugar, 4 tablespoons of ground cloves and a few bay leaves. I coated the filets with the mix, then set them all in a flat casserole dish. Within an hour, the salt drew so much moisture from the fish that they were  sitting in liquid! After two hours, I rinsed off  the filets, then put them on smoker racks and dried them overnight with a fan. Six hours of smoking later and viola! - Smoked salmon. :)

I use an electric smoker - 120 degrees the first two hours, 140 degrees the next and finish it off with 170 degrees of heat until salmon has an internal temp of 150 degrees. :)

Sunday, August 21, 2016 - 17:00

Comments

This is a bit of work, but so totally worth it!!! Better than storebought smoked salmon any day!

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