Results 1 to 4 of 4

Thread: Smoked salmon

Threaded View

Previous Post Previous Post   Next Post Next Post
  1. #1

    Default Smoked salmon

    I dry brine my salmon with 1/4 cup kosher salt, 1 cup brown sugar, some onion powder, garlic powder and dill weed. I brine for 4-6 hours and then rinse and dry to skin them on a plank in the fridge for 2-3 hours. Once skinned I smoke with pecan wood for 1-1.25 hours at 170f or until internal temp hits 160.

    Click image for larger version. 

Name:	Salmon by BirdDog (2).jpg 
Views:	4 
Size:	98.1 KB 
ID:	656
    Last edited by BirdDog; 05-29-2010 at 02:48 PM.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •