Today a friend gave me a 13# chinook salmon. It was kinda spawned out, but i figure it would be a good fish to start with on the smoker.
So i brought it home, cut it into fillets, made a brine out of water, salt, brown sugar, and soy sauce.
My questions are:
1. how long to brine?
2. how long to hot smoke it?
3. what temps should i hot smoke it at?
Now for the pictures.
Here is the whole fish.
Cut into fillets
And into the brine
Thanks guys.
So i brought it home, cut it into fillets, made a brine out of water, salt, brown sugar, and soy sauce.
My questions are:
1. how long to brine?
2. how long to hot smoke it?
3. what temps should i hot smoke it at?
Now for the pictures.
Here is the whole fish.
Cut into fillets
And into the brine
Thanks guys.