Smoked Chinook Salmon (Winter Black Mouth)

Discussion in 'Fish' started by h2so4ca, Nov 8, 2014.

  1. h2so4ca

    h2so4ca Meat Mopper

    Last week I was out fishing for Black mouth, Puget Sound resident Chinook salmon.

    After a beautiful sunrise:  

    I hooked into a nice 10 lb fish. Here it is ready to go into the brine.

    I use a dry brine of 4 to 1 Brown Sugar to Kosher Salt.

    I normally allow the fish to cure for 12 to 24 hours. Depending on how

    firm I want the end product.

    Here it is coming out of the brine. And ready to rest for about 8 hours.

    And here is the finished product.

    I smoked this today at 140 deg over Alder wood smoke for a total of 6 1/2 hours. 
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Beautiful Color!!

    What was the IT ??

  3. h2so4ca

    h2so4ca Meat Mopper


    I hit an IT of 145 to 150. 
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Oh--OK----Had me worried when you said smoked it at 140*.

    145* to 150* IT is Great !![​IMG]

    And like I said, I Love The Color!!![​IMG]

  5. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Looks fantastic.  Congrats!
  6. Very beautiful!
    Cheers! - Leah
  7. Looks perfect!!  Beautiful day to be on the water too.....    Love the flakiness of it, that is some seriously good eats there!

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