Hot Smoked Salmon

Hot Smoked Salmon
  • Salmon fillets
  • 80 degrees brine
  1. Add 2.2 lbs of salt to 1 gallon of water. This makes 80 degrees brine. Cool brine in a cooler.
  2. Place salmon fillets for 1 hour in 80 degrees brine.
  3. Remove the fish from the brine and rinse it under cold running water.
  4. Soak in cold water for 10 minutes.
  5. Place the fish on a rack and dry for two hours
  6. Apply hot smoke gradually increasing the temperature of the smokehouse.
  7. Hold at 150° F (66° C) internal temperature for 30 minutes. To achieve this your smoker’s temperature will have to be higher, around 170° F.
  8. Remove the fish from the smoker and cool it.

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Spanish Sausages

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