1am and I am putting the salmon in the brine.

Got company tomorrow, so were smoking salmon. Its gonna brine in a dill, brown sugar, garlic, pepper mix overnight then into the smoker tomorrow for about 3 1/2 hrs.

Hey Saiko welcome to the brethren! Pop over to cattle Call and introduce yourself!

--pot calling kettle black mod--

...kettle meet pot.

Here is a dry cure method of doing smoked salmon. Wayne I add more dill. This recipe was writen with the mass in mind so we grilled it but I always smoke at lower temps and put on more smoke.

Cardogs’ Smoked Salmon

3 lb. filet of salmon - boned (preferably Sockeye or King)

Dry rub:

1 C light brown or turbinado sugar

1 C non-iodized salt

3 T granulated garlic

3 T granulated onion

1 T dill weed

1 T summer savory

2 t tarragon



Finishing rub:

¼ C light brown or turbinado sugar

1 T granulated garlic

1 T granulated onion

1 t summer savory

1 t tarragon



Buy a fresh salmon filet, sockeye or king if available. Bone the filet using
tweezers or needle nose pliers. Do not remove the skin. Place in a glass or
stainless steel pan.



Mix all ingredients and pack on the flesh side of the filet. Let the filet rest
for 2 to 3 hours in fridg. Rinse the filet in cool clean water to remove the
dry rub and pat dry. Allow to dry for about 30 minutes, until the flesh becomes
tacky.

Heat a BBQ grill to medium to medium-high. Sprinkle finishing rub on the filet
(twice what you would use as if you were heavy salt and peppering). Cook with
the lid closed to 145 to155ºF measured in the center of the thickest part filet.



If you want it smokier then smoke at 225 to 250º until it reaches the desired

Finish temp



We recommend using a wood to produce smoke while cooking. On a charcoal grill,
just sprinkle a few wood chips on the coals. On a gas grill, place wood chips
in a pouch made of aluminum foil. Poke holes in the top of the pouch and place
it on the hottest spot under the grill. Alder is our wood of choice, but
fruitwoods are a wonderful substitute.

The friends brought another salmon when they came, so I made a wet rub with a box of canning salt, pickle juice, lemon juice, and a cup of pure maple syrup. I'll give it an hour, wash it and throw it in the smoke with the other. Yum.

Dangit!!!!!! The NU Temp got stuck on a temp and I overcooked the salmon. Must be due for a battery change.
the portobello mushrooms turned out okay, but a little too smokey.