Today was my first try of smoked salmon and I do have to say I was very happy with the results. I tried some Alaskan sockeye (1.7lb) and some farm raised atlantic salmon (2 small fillet chunks probably about .75 lb total). I did a dry brine mix of:
1 1/3 cup brown sugar
2/3 cup demerara sugar (just because I ran out of brown sugar)
1/2 cup kosher salt
1 tsp black pepper
Coated fillets in ~1/4" brine mix within tupperware containers, wrapped saran wrap over brined fillets and another layer over the container holding them, rested ~11 hours overnight in fridge. Then I rinsed fillets, pat dry with paper towels and sliced into serving size portions, and placed them on wire rack to form pellicle. Let them form pellicle in fridge for 2-4 hours.
Prepared smoker with 2.25 ounces of alder(majority), apple, and hickory chips. Bought some real maple syrup and poured some into a basting pan for brushing onto fillets hourly during smoke session. Smoked ~100º-125º for first 2 hours, then ~140º-145º for the next 2 hours, and 175º till finished (1 or 2 hours more). Let internal temps of fish get between 130º and 142º and then pulled. I ended up using my cold plate about halfway through the smoke just to get some more smoke going without the heat. Not sure how necessary this is or was but I didn't get any albumin (white ooze). The key to this is gently bringing up the heat and having a good pellicle to start with.
Pics are below and let me tell you... the flavor of this was superb! The maple sweetness mixing with the smokiness and softness of the salmon inside just melts in your mouth like candy.
1 1/3 cup brown sugar
2/3 cup demerara sugar (just because I ran out of brown sugar)
1/2 cup kosher salt
1 tsp black pepper
Coated fillets in ~1/4" brine mix within tupperware containers, wrapped saran wrap over brined fillets and another layer over the container holding them, rested ~11 hours overnight in fridge. Then I rinsed fillets, pat dry with paper towels and sliced into serving size portions, and placed them on wire rack to form pellicle. Let them form pellicle in fridge for 2-4 hours.
Prepared smoker with 2.25 ounces of alder(majority), apple, and hickory chips. Bought some real maple syrup and poured some into a basting pan for brushing onto fillets hourly during smoke session. Smoked ~100º-125º for first 2 hours, then ~140º-145º for the next 2 hours, and 175º till finished (1 or 2 hours more). Let internal temps of fish get between 130º and 142º and then pulled. I ended up using my cold plate about halfway through the smoke just to get some more smoke going without the heat. Not sure how necessary this is or was but I didn't get any albumin (white ooze). The key to this is gently bringing up the heat and having a good pellicle to start with.
Pics are below and let me tell you... the flavor of this was superb! The maple sweetness mixing with the smokiness and softness of the salmon inside just melts in your mouth like candy.
