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In Reply to: Smoked Salmon Video posted by Ray Basso on December 18, 2014 at 07:19:58:
I smoke a fair amount of salmon, but my technique is more akin to a kippered, or hot smoked salmon. My propane pit will cook on low right around 200F, so its a bit high for some folk's definition of smoking, but oh well. So is the 160 a Lil Chief runs at. Anyhow I have come to use Dale's Steak Sauce as my brine. Its basically soy sauce, ginger, garlic powder and onion powder. Since its soy sauce based, its mighty salty. I'll use a gallon size zip lock bag to hold the fish. I get as much air out as I can after adding the Dale's and put it in the fridge for a minimum of 2 hours to overnight, turning occasionally. I'll put the salmon on a rack after a quick rinse and dry and let it set for an hour or a couple for it to get tacky. At the temp I smoke/cook, it takes about 2 hours to be finished. I take it off as soon as the fat starts to come out of it. A quick and easier way to "smoked" salmon.
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