Smokin more Salmon

[Keymaster]

Well my friend went fishin again out in Westport Washington. Our deal is he catches them, filets them and I brine and smoke them then we split it up pound for pound. Using the standard Gourmet Kummock recipe with soy sauce.
Heres the salmon getting washed, cut amd going in the brine for a overnight soak..


Then into the Bradley to get a nice glaze/pelicle with no heat





See yah in about eight hours 

[ghost9mm]

Now !!! I can eat that just like candy, they really look super good...

[Smoking Alligator]

That looks fantastic.  Did you cold smoke?  How long and how many pounds total?  Dont forget to put pics of the end product.

congrats

[Keymaster]

Wow, That was more work than I wanted to do today but its all done and now I'll have smoked salmon for a few months.





I followed Kummocks recipe to the letter, except it could of used some more glazing time.
You can see Kummocks recipe here Smoking Alligator, It was about 10 to 15 pounds, I did not weigh it
http://forum.bradleysmoker.com/index.php?topic=107.0

[sparky1]

really nice salmon.  never seen smoked salmon look so good.   

[Kummok]

Like a great cheese, wine, single malt, it just gets better with age...well done Keymaster!