We have too much fish for our freezer to hold, so Lance loaned Mark a smoker. Never having smoked salmon before, Mark went online and found some YouTube instructions that demonstrated the process. I took pictures as Mark went through the steps:
- First, pull the bones out with tweezers
- Cut the fillet into sections
- Three parts brown sugar to one part rock salt for brining
- Coat and cover the fish with the brining mixture
- After brining all night, moisture is drawn out of the fish
- Lay fish on paper towel while soaking wood chips fifteen minutes
- Wet wood chips smolder under the fish in the smoker for several hours
- The finished product!
I smoked it for about 6 hours. Mmm mmm good!!!
Sounds delicious!