Archer Farms Sockeye Salmon on the Smokin-It #3

Discussion in 'Fish' started by dert, Jun 27, 2013.

  1. dert

    dert Master of the Pit

    Here is the recipe (from my dad who's been smoking salmon for 40 years , via my mom):

    1 gallon water
    2 c pickling salt
    1/3 c brown sugar
    1/2 of 1/3 c maple syrup
    1/2 of 3/4 c lemon juice

    Soak 55 minutes.
    Rinse off.
    Dry overnite (several hours).
    Smoke...105 degrees 3-4 hrs.

    I of course, let it soak too long... about two hours total.

    Drying in the fridge for about 24 hours.

    Onto the smoker.

    Shot of the cold smoking plate.

    Three handfuls of alder chips.

    Set at 175 (below the plate).

    Product temp- 104 alarm set to 145, above plate 121, below 201 degrees F.
    Last edited: Jun 27, 2013
  2. dert

    dert Master of the Pit

    In at 5:00 PM...
  3. dert

    dert Master of the Pit

    At 8:50...
  4. dert

    dert Master of the Pit

    Pulled it at 10:45... 145 IT
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Nice do on the fish......   need help eating it ???      

  6. Looks tasty!!!
  7. Yummo! Nice job!
  8. dert

    dert Master of the Pit

    The last pic didn't do it justice...

    I'll post a pic in better light!
  9. I'm using a slightly different brine Dert, but the rest of your setup is identical. I do believe your using a Cookshack Smoker there. Looks like my 050 model. Great job on the salmon. I see the cold plate worked well for you.

  10. dert

    dert Master of the Pit

    Smokin-it #3...

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