- Apr 2, 2020
- 7
- 0
Hello all,
I purchased a Bradley smoker and have been in the process of learning how to use it.
Yesterday, I did two separate batches with 3 lbs of salmon each (store bought) with the following brine;
4 cups water
2 cups soy sauce
2 cups apple juice
1 cup packed brown sugar
1/2 cup kosher salt
2 tablespoons whole black peppercorns
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground pepper
(smoked with Bradley apple pucks)
Each fillet was cut into roughly a 1/3 and left to brine over night.
Washed the brine from the fillets, and placed under a fan to dry for around 1 hour.
Once I noticed the fillets have developed a shine, pellicle, I pre-heated the smoker to 100 degrees F.
The recipe called for a smoke time of 6 to 8 hours at 100 degrees (left on for 7).
However, the outside seemed to be somewhat firm but inside seemed like mush, almost wet and didn't have a grate taste.
Where did I go wrong?
Was my temp to low?
Will I need to brine the fish longer and add more salt?
Any tips?!?
I purchased a Bradley smoker and have been in the process of learning how to use it.
Yesterday, I did two separate batches with 3 lbs of salmon each (store bought) with the following brine;
4 cups water
2 cups soy sauce
2 cups apple juice
1 cup packed brown sugar
1/2 cup kosher salt
2 tablespoons whole black peppercorns
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground pepper
(smoked with Bradley apple pucks)
Each fillet was cut into roughly a 1/3 and left to brine over night.
Washed the brine from the fillets, and placed under a fan to dry for around 1 hour.
Once I noticed the fillets have developed a shine, pellicle, I pre-heated the smoker to 100 degrees F.
The recipe called for a smoke time of 6 to 8 hours at 100 degrees (left on for 7).
However, the outside seemed to be somewhat firm but inside seemed like mush, almost wet and didn't have a grate taste.
Where did I go wrong?
Was my temp to low?
Will I need to brine the fish longer and add more salt?
Any tips?!?