Smoked salmon question

Don’t know where to post this.. do t know if the recipes sections gets much traffic… feel free to move this over. So I got myself a charcoal bbq and have been doing a bit of smoking on it which has been great! Today I have salmon sitting in a dry brine of 4:1 brown sugar to kosher salt. I’m going to smoke it for supper tonight. Does brining and smoking the salmon make the fridge life last any longer? I intend to make it “candied” with some home made maple syrup. Should turn out nice but have no experience… anyone else do this?

Hi Jay

Go to thr Recipes section and "pinned" right at the top of page 1 is my recipe. I was doing a lake trout that day, but the same recipe works for other trout and salmon.

There are 4 pages in the Recipes section, and if you scroll through them you will see where other members have described their methods.

I use a slow process to smoke as you can see, personally I've never tried doing it on a BBQ.

Be sure to rinse the fish really well in cold water, when you remove it from the dry brine or it will be very salty.

If you have questions about smoking, PM me and I will try and answer them.

SDC (Ralph)

Great thanks very much Ralph! This is about to come off so I’ll let you know how it tastes…

Wow! Best salmon I’ve ever had! I’ll definitely have a look at the other recipes, I will explore the smoking more for sure.

Ralph, I just had a look at your recipe, looks fantastic. You know now that I think of it, I think I may have tried a smoked laker out that you made once at innisfil beach one year…. Delicious!

Wow that is a real good looking first attempt Icemanjay.

Arnie

Thanks Arnie, I can’t believe it took me so long to catch on to this haha. It’ll be all the more satisfying with my own catch this summer!

I was there and I took smoked fish, so you probably had some of it.

Yours looks real good. You will note some "white" deposits on it. That is called "curd" and happens when the fish heats up quickly. With my slow process, I don't get that. Having said that, it doesn't affect the taste either way.

Good job on your first attempt.

Ralph

Looks great…. enjoy

Thanks guys, it’s great to finally be in the club haha

If you apply a glaze to a finished product right out of the smoker using a brush, the white stuff will be gone.