I need some advise smoking salmon. I have a party stating noon on Sunday and I have (3) 2.5pound salmon fillets I will be smoking. I have an excellent sugar based rub i use all the time on salmon i was planning on using here.
My questions are
1. How long will these take and what temperature should I cook them at in my Digital Smoker?
2. Any wood preferences people like?
3. Is there an internal temperature they should be cooked to so i don't have to keep opening the door to check on them?
4. What about a quick brine before the smoke?
Thanks for your help!
There are a lot of recipes and cooking instructions on Old's site.
http://www.susanminor.org/ (http://www.susanminor.org/)
Here is the salmon section:
http://www.susanminor.org/forums/forumdisplay.php?f=106 (http://www.susanminor.org/forums/forumdisplay.php?f=106)
I have tried Kummok's recipe and really like it. Temps and times are there. The others are most like great as well.
http://www.susanminor.org/forums/showthread.php?t=105 (http://www.susanminor.org/forums/showthread.php?t=105)
Welcome and Enjoy.
So I wanted to give everyone an update so to what i did and the results.
I cut the Salmon fillets in half about 1.5 pds each. Brined them in 8 cups of water, 2 Cups of Kosher Salt, and 2 Cups of brown sugar. Brine time was 4 hours. Took them out and patted them dry and left them out for 1 hour.
I sprinkled this sugar based rub on top http://www.johnhenrysfoodproducts.com/Description.asp?prod_id=196 (http://www.johnhenrysfoodproducts.com/Description.asp?prod_id=196)
Preheated the smoker to 225deg then smoked the Salmon for aprox 3 hours.
The results were amazing. I a still receiving thank you letters and recipe requests from the guests.
Glad your salmon was a hit, hot smoked salmon is now a firm favourite of mine ;)