Smoked Salmon

I just got a new smoker and it was time to put it to use!

I’m not a chef nor am I trained or will I ever claim to be a chef!

Today’s recipe was found here on some forum board. There’s another link in there that has another recipe that I’ve used before as well. Some great tips! (I’m terrible at following directions often cuz I tend to adlib and cut corners during prep time) I also do a dry brine for my salmon. I’ve done the wet brine but I’ve never been happy with the results.

Dry Brine Smoker Receipe:
2 cups Brown sugar
1/3-1/2 cup salt, Use Non-Iondonize Salt to prevent tinny taste – Morton’s curing salt is good (1/2 rather than 1/3 cup salt will make your brine cure the fish harder and faster)
1 Tblsp. onion salt
1 Tblsp dill (optional)
1 Tblsp. garlic salt
1 Tblsp. celery salt
1 Tblsp. coleman’s dry mustard (yellow can)
2 Tblsp. black pepper
Mix contents in dry bowl

I didn’t have alderwood, so I used hickory. I prefer alderwood when cooking Salmon. It only takes 2 – 3 hours to cook.

Back in Nov I bought a Traeger. I’ve heard so much about these things, I finally bought one!

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I brined my salmon overnight, this picture doesn’t really do the brine justice but just know it’s brined!

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My smoker gets it’s cherry popped today!
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The result is this, a nice salmon with a candy glazed look. Once your internal temperature reaches 135 – 140 degrees, pull it from the smoker.

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