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Basic Smoked Salmon

July 28, 2013 by admin

If you want to try to smoke a salmon and want a more “basic” way of doing so, the following directions for a Basic Smoked Salmon are probably just for you.

Last Sunday I had a few things on the grill and one of those was smoked salmon. I wanted to simplify things a bit, so I eliminated the need to form the “pellicle”. Many “experienced” smokers will advise against this, but really it comes down to preference.

So first, I decided to brine my 1/2 lb. salmon in a deep glass dish using 1 qt cold water, 4 ounces of Kosher Salt and 1 c brown sugar. I left it in the refrigerator for 6 hours.

Basic Smoked Salmon

After brining, I dried off the salmon then coated it with Log Cabin Syrup and loosely wrapped it in aluminum foil (allowed it to “vent”).

I warmed up the vertical smoker using briquets and apple wood blocks under a water bowl and after finally maintaining a temperature of 200F, I was able to begin. I smoked the salmon for 2 hours without flipping.

Basic Smoked Salmon

After 2 hours I took the temperature and it was around 155F and ready to serve. One of my friends was quoted as saying the salmon was, “… to die for.”.

– Kyle

About the author.

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Posted in: Articles, Cooking, Family Tagged: apple, salt, smoked, sugar, syrup

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