Picked up a large salmon fillet and prepped it yesterday using Alton Brown from the Food Network web site recipe/technique for a dry brine (although I followed the advice of the comments on the recipe and cut the salt in half). Smoked it with about 3 ounces of alder and an ounce of cherry until the internal temp read 150. Tasted a little and it was great, but we wrapped it up to cool overnight. Will slice up and vacuum pack most of it tomorrow.

Pictures are here:


DavidJ3D Smoked Salmon