Great video! I also use the same ratio of 4:1 Brown sugar to salt. Works fabulously... Most salmon fillets that I buy take about 2 hours at 150¯F , sometime 2 1/4 hours. I've started using Apricot or Apricot/Peach jam as my glaze. Wife loves it and it isn't overly sweet. Best smoked salmon every.. Thank You, your finished product really looks wonderful :)
No I didn't change temp setting, was on low smoke the entire time. It's a pellet smoker outside with a wood fire as the source of heat (not a insulated oven in the house) and when filming the smoker door is opened longer then normal. Don't get caught up on temp swings, the average temp over the cook is what to note. Thank you asking and watching.
Ok, so it looks like you have it set to low smoke, but I see temps ranging from 141 through 186. Does this grill/smoker range that much in temperature on one setting?
you open the door - poof... there goes 30 degrees.... and then it takes time to get back to temp... .better to not open the top all that often and just let it go. Also, open your hopper to be sure it is full.... and not just full in the window... the middle will sink and run out... ask me how I know!!!
Otherwise to sweat and salty. This salmon turned out the best of what I have made, we all preferred the blackberry jalapeno jam. thanks for asking and watching
I would be more inclined to NOT wash away the liquefied brine that forms. Seemingly, I see this in ALL the videos on smoking / curing salmon. It has been a while since I cured salmon (a year or two) and I am going to just rub it off and that is it.
Way too much sugar!!🤮😱Should be 2 parts Salt to 1 part Sugar.And 4 hours is plenty curing time.Sometimes I just Do Salmon,Salt,and Smoke.Three ingredients!Fantastic!😋
Great video! I also use the same ratio of 4:1 Brown sugar to salt. Works fabulously... Most salmon fillets that I buy take about 2 hours at 150¯F , sometime 2 1/4 hours. I've started using Apricot or Apricot/Peach jam as my glaze. Wife loves it and it isn't overly sweet. Best smoked salmon every.. Thank You, your finished product really looks wonderful :)
Yes and not that hard to do. Not sweet or fishy, love it. Thanks for watching and commenting
Why not pull at 140 degrees?
Curious about the wide temperature swings. Maybe it was just you changing the settings? Salmon sure looked good.
No I didn't change temp setting, was on low smoke the entire time. It's a pellet smoker outside with a wood fire as the source of heat (not a insulated oven in the house) and when filming the smoker door is opened longer then normal. Don't get caught up on temp swings, the average temp over the cook is what to note. Thank you asking and watching.
Ok, so it looks like you have it set to low smoke, but I see temps ranging from 141 through 186. Does this grill/smoker range that much in temperature on one setting?
you open the door - poof... there goes 30 degrees.... and then it takes time to get back to temp... .better to not open the top all that often and just let it go. Also, open your hopper to be sure it is full.... and not just full in the window... the middle will sink and run out... ask me how I know!!!
Nice smoker good video,thanks my salmon was soft going to dry brine.
Wow looked very good, you should make more videos
Why rinse?
Otherwise to sweat and salty. This salmon turned out the best of what I have made, we all preferred the blackberry jalapeno jam. thanks for asking and watching
I don't rinse,I don't wash all that sweetness down the drain ! It turns to an amber type candy !!
I would be more inclined to NOT wash away the liquefied brine that forms. Seemingly, I see this in ALL the videos on smoking / curing salmon. It has been a while since I cured salmon (a year or two) and I am going to just rub it off and that is it.
My goodness this guy would be horrible at Tetris.
What is Tetrir?
Correction: What is Tetris?
My thoughts exactly...
Way too much sugar!!🤮😱Should be 2 parts Salt to 1 part Sugar.And 4 hours is plenty curing time.Sometimes I just Do Salmon,Salt,and Smoke.Three ingredients!Fantastic!😋
Sure, lots of different recipes out there. Although cure time depends on a lot, not just a given amount of time. Thanks for watching and sharing