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Smoked Salmon This Weekend

 
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sirsmokesalot



Joined: 05 Jan 2007
Posts: 10
PostPosted: Mon Feb 12, 2007 2:50 pm    Post subject: Smoked Salmon This Weekend Reply with quote
Before buying the Competitor, I tried smoked salmon on two occasions. Both were utter failures. The first time, I followed a friend's brine recipe and it turned out WAY too salty. Then second time, it was completely overdone.

Now, it was time for redemption. Here's what I did:

1. Rubbed with olive oil
2. Seasoned with koshier salt, garlic salt, course black pepper, and a little cayenne
3. Smoked with pecan (just 1 chunk) to an internal temp of 140 (using ramp mode)

This turned out GREAT!!! Very juicy, extremely tasty, etc. I'll definitely be doing this again.
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