Smoked Salmon and Fireweed

July 10, 2019

 Just getting ready to write this recipe, looking at these pictures I am drooling!

 

Kelly put a picture of the smoked salmon he did the other day and so many people have asked for the recipe I thought I would do a blog so that you all have the recipe.  

 

The Brine:

1 Cup Salt

1 Cup Brown Sugar

1 Cup Soy Sauce

1 Gallon of Water

 

We mixed the brine solution in a bucket and as it was a rich caramel color before we added the fish.  We let it soak over night, approximately 6-8 hours, sometimes we go longer...like is like that!

 This is what the salmon looked like out of the brine and onto the smoker....mmmm.

 

We turned the smoker to the smoke setting and let it go until it reached an internet temperature of 145.  How long will that take is a big question, it depends on the thickness of your fish.  These fillets were nice and fat so they took all day to look like this.  

 

Paige was playing with my phone and took a picture of this fireweed and wanted me to share it with all of you.  She is my little Alaska

 

artist, Xtra-Tuffs and all! 

 

 

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