DaveyR Posted November 24, 2014 Report Share Posted November 24, 2014 Ok so this time i decided to something different when i did my salmon. I wanted to do a whole filet and for the brining i did it in a vacuum bag with weights rather than just weights. Ok here goes. Salmon with brine in the bag ready to be sealed. Vacuumed and brining in the fridge. Weights on the salmon to assist the meat with firming up. Finished the brine process took about 1/3 of a cup of liquid out of each filet. Then in to the fridge overnight to allow a good pelicue to form. smoked about 2 1/2 hours at about 200 with cherry and apple wood. until the inside temp was about 145. In the fridge to cool down then will be packaged up and the whole filet will be taken to thanksgiving to go with the turkey that will start the process tonight. Packaged and ready for transport. Davey Quote Link to comment Share on other sites More sharing options...
tony b Posted November 24, 2014 Report Share Posted November 24, 2014 Great looking salmon, Davey! Put my bird in the brine bath last night. Planning 3 days in the brine, then overnight uncovered in the fridge to tighten up the skin for the big cook on Turkey Day! Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted November 24, 2014 Report Share Posted November 24, 2014 Wonderful job on that salmon filet! I really like your idea of weight ... Newcastle Ale! You rock! Great color on those filets! Kudos to ya! Quote Link to comment Share on other sites More sharing options...
tony b Posted November 24, 2014 Report Share Posted November 24, 2014 Good catch, CC - all I saw was the Coke Zero cans! 1 Quote Link to comment Share on other sites More sharing options...
DaveyR Posted November 24, 2014 Author Report Share Posted November 24, 2014 Tony my bird is now having a nice bath in the pool as well 1 Quote Link to comment Share on other sites More sharing options...
