smoked salmon

[Smoking Duck]

Got a turkey in the smoker right now.....just made up the brine (after plowing the 15+ inches of snow off of my driveway) and am going to cut up the fillets right now and get them into the brine for a smoke tomorrow.

[rbentle2]

I just took my salmon out of the smoker. Did a bit more smoke this time (2 hours instead of 1:20), alternating bisquittes of cherry and alder.  It came out a bit dryer this time than my first batch. Internal temp was 135F, but it all appears to be quite done. Initial taste is great, although I'd like it a little more moist.

All day yesterday we were told our area was under a winter storm advisory, anywhere from 4-10 inches of snow. It was snowing bigtime when I left my friends house last night about 12:30. Woke up this morning at 7:45 and there was about an inch on the ground. North of me did get hit with anywhere from 6-9 inches.

[Smoking Duck]

We're still getting hit with snow....they say we can get an additional 6-9" on top of what we've already received.  I'm ready for spring......just got the salmon cut up and into the brine.  It's about 30F out right now and I'm tired, so they're sitting out on the back porch.  I'll put them into the fridge in a little bit.....turkey has about 15 more degrees to go and then it'll be done as well.

Just took the cheesecloth off of it and it looks great!  Dang, I'm really hungry  ;D