NorCal Smoker
Member
Spent quite a bit of time reading how to smoke salmon/steelhead. Read enough to keep me away from cold smoking until I learn more. After reading several items on the internet, decided to dry brine and hot smoke. Here are some of the sites I reviewed, plus plenty of others plus plenty of youtube videos:
Cold Smoking Meats: Don't Do I
https://www.uaf.edu/files/ces/publications-db/catalog/hec/FNH-00325.pdf
Simple Smoked Salmon, Alaska Department of Fish and Gam
Started with a Steelhead Filet from Costco (tried one until I know I can do it correctly). Then many of the recipes for dry brine called for:
Dark Brown Sugar/Kosher Salt in a 4:1 mixture
Minced cloves of Garlic
In the Fridge for 6 hours
Here is what I bought:
Dry Brined and about to go in the fridge:
Since I did this at night, I left in the fridge overnight, so it was about 10 hrs. Rinsed with water then on to grates. I couldn't get myself to leave it at room temperature for 4-6 hours as many of the recipes called for, so I put it in the fridge instead.
Spent the last hour on the counter at room temp. Put it on the smoker on smoke (About 170-180 on the MAK, maybe a bit less on the top shelf):
Took IT up to 150-160°F. Almost done:
Served up on a cracker:
This was really good for a first attempt. Ate one piece by myself to make sure I didn't make anyone sick. Shouldn't have because it was refridgerated the entire time. Just took a long time to get up to temp on smoke setting. I will definitely do more fillets next time.
Thanks for looking! Would love to hear other ideas on how to do it better!
Cold Smoking Meats: Don't Do I
https://www.uaf.edu/files/ces/publications-db/catalog/hec/FNH-00325.pdf
Simple Smoked Salmon, Alaska Department of Fish and Gam
Started with a Steelhead Filet from Costco (tried one until I know I can do it correctly). Then many of the recipes for dry brine called for:
Dark Brown Sugar/Kosher Salt in a 4:1 mixture
Minced cloves of Garlic
In the Fridge for 6 hours
Here is what I bought:

Dry Brined and about to go in the fridge:

Since I did this at night, I left in the fridge overnight, so it was about 10 hrs. Rinsed with water then on to grates. I couldn't get myself to leave it at room temperature for 4-6 hours as many of the recipes called for, so I put it in the fridge instead.

Spent the last hour on the counter at room temp. Put it on the smoker on smoke (About 170-180 on the MAK, maybe a bit less on the top shelf):

Took IT up to 150-160°F. Almost done:

Served up on a cracker:

This was really good for a first attempt. Ate one piece by myself to make sure I didn't make anyone sick. Shouldn't have because it was refridgerated the entire time. Just took a long time to get up to temp on smoke setting. I will definitely do more fillets next time.
Thanks for looking! Would love to hear other ideas on how to do it better!