Hot smoked salmon recipe 3 cups water 3/4 cup brown sugar 1/3 cup salt 1 lemon zest Brine enough for 4 pounds of salmon. Brine 12 hours, smoke first hour at 150F. Second hour to finish smoke at 200F -220F till internal temp of 140F.
Don’t forget, after brining let it dry on the counter by airflow (window or fan) for 2 hours to form a pellicle. It’s a tacky layer that helps the Smokey flavor stick and will prevent the white proteins from coming to the surface.
Yes I agree, I tried both ways of waiting and drying or going strait in the smoker and I decided that it wasn’t that much of a difference for me. But it’s a great method if you like to make it perfect ;)
