Smoked Atlantic Salmon, The "Results"

Bought 2, 5lb atlantics at Centra on Saturday AM and put them into a brine cure Saturday evening.

Decided to use the brine cure, rather than the dry cure I use to make "Indian Candy".

Out of the brine into the Bradley at 9:30 this morning and out at 6PM. Kept the temps low starting at 120 degrees, working up to 150 degrees at the end. Kept smoke on them for the first 3 hours--all Alder.

At 2pm I rotated the trays 180 degrees as the Bradley heat source is at the back of the unit.

Brushed lightly with maple syrup at 5PM.

Turned out really good! Moist and a nice mild flavor.

Pic 1 are the 4 trays, drying for 60 minutes before going into the smoker.

SDC

Pic 2, the finished product.

Looks great!

X2 wow... Looks really good. Yum!

X3.....Nice!

Looks really good except to the maple syrup. Will have to try this, I have't had a lot of luck with my Bradley and salmon. But that looks to good not to try again.

You are the master SD. Looks delicious
Cheers

Well sdcaller, as you know I tried your way of smoking salmon. at first I thought it was good. But after cooled can't stop eating it. I put it out for the people at work the last 2 days and it just disappears.

Thanks for your help

Looks good Ralph, you are the master of smoked salmon

Hey Steve

Well done.

Glad I could help.

Ralph