Kippered Atlantic Salmon...... 11/19 update...MONEY....

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
I'm going to brine about 3 days this time... I think the 24 hours was too short.... Not enough flavor from the spices.....


These scales didn't move..... STUCK on tight... If I had caught the fish, it would have been scaled .... I like salmon skin to eat.... It's good fried... like gribenes or chicharrones.....
 
It's been 72 hours.... fish have been in the brine... Now they are out.... rinsed, dried, pellicle formed and the rum-brown sugar glaze done... In the smoker now with the AMNPS and Todd's Alder Pellets.....

...rinsed and dried.....


...pellicle and rum/brown sugar glaze....

 
Last edited:
I had to have a taste..... The flavor is incredible..... Smooth, moist, intense salmon flavor... The Alder wood smoke is so subtle.. Does not hinder the fish flavor is any way.... Perfect smoke...

Now it just could be a different fish, than last time, but I'm attributing it to the 72 hour dry brine.....

This is my new recipe.... more than awesome...

7 1/2 hours in the smoker at 140 ish +/- with 3 1/2 hours of Alder smoke.... At the end, the fish is translucent.... the opaque "normal color" is gone....




 
Last edited:
Looks great. Exactly what I go for in a finished product. I actually prefer atlantic salmon or steelhead for smoking. The additional fat content keeps it moist and tender, which my family, friends and I prefer. I may have to give your blend a try!
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky