I have some salmon I found in the bottom of the freezer and thought I would smoke them first, then all the fresh stuff. So here's me smoking some old salmon fillets:
Brining the fillets in a mix of brown sugar and salt for 12 hours
After that I dried them on racks in front of a fan for another 12 hours.
Old Smoky
Chipped Alder, no bark. Bark is too bitter.
Starting to smoke reds, silvers, and kings
I try to keep it under 200 degrees. If the salmon starts to sweat out yellowy oils stuff, it's the fat cooking out. You don't want the fat cooked out, it'll be dry. So in 14-16 hours I'll be done!
Brining the fillets in a mix of brown sugar and salt for 12 hours
![IMG00482.jpg](/proxy.php?image=http%3A%2F%2Fi444.photobucket.com%2Falbums%2Fqq166%2Fbeerswimmer%2FIMG00482.jpg&hash=757e139ca69c6d2e2da5db1291693de2)
After that I dried them on racks in front of a fan for another 12 hours.
Old Smoky
![IMG00486.jpg](/proxy.php?image=http%3A%2F%2Fi444.photobucket.com%2Falbums%2Fqq166%2Fbeerswimmer%2FIMG00486.jpg&hash=9984b4bd897258e42e4c780964bfcacc)
Chipped Alder, no bark. Bark is too bitter.
![IMG00487.jpg](/proxy.php?image=http%3A%2F%2Fi444.photobucket.com%2Falbums%2Fqq166%2Fbeerswimmer%2FIMG00487.jpg&hash=b6a1a6e62054600c0281396a9d1f9fd5)
Starting to smoke reds, silvers, and kings
![IMG00490.jpg](/proxy.php?image=http%3A%2F%2Fi444.photobucket.com%2Falbums%2Fqq166%2Fbeerswimmer%2FIMG00490.jpg&hash=55e79969fb94a7a005fe9fd6df45315e)
I try to keep it under 200 degrees. If the salmon starts to sweat out yellowy oils stuff, it's the fat cooking out. You don't want the fat cooked out, it'll be dry. So in 14-16 hours I'll be done!