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<blockquote data-quote="sl1000794" data-source="post: 83705" data-attributes="member: 6974"><p>With the brine of 1 cup of salt and 1 cup of brown sugar in gallon of water and skin on the salmon fillet I used to brine for 8 hours. I changed to brining without the skin (also take off ALL of the gray meat next to the skin) and I cut the brine time to 4 hours. I also started to do the brine the day before and left the fillets uncovered on a wire rack on a tray in the fridge over night. That let the fillets build up a glaze on the outside. In 20 years of smoking fish and meat my palate cannot taste the difference in different hardwoods used for smoke.</p><p></p><p>I maybe should dig out some pics.</p><p></p><p>Steve.</p><p></p><p>Skinless fillets ready to brine</p><p>[ATTACH]4345[/ATTACH]</p><p></p><p>In the brine. Add a plate on top w/ a canned good to keep the fillets in the brine.</p><p>[ATTACH]4346[/ATTACH]</p><p></p><p>Ready to refrigerate overnight.</p><p>[ATTACH]4347[/ATTACH]</p><p></p><p>My double Weber smoking grates.</p><p>[ATTACH]4348[/ATTACH]</p><p></p><p>Chips and chunks ready for the smoker. With some chips and chunks wrapped in aluminum foil the smoke will last for 1 to 2 hours.</p><p>[ATTACH]4349[/ATTACH]</p><p></p><p>Weber kettle ready for fish.</p><p>[ATTACH]4350[/ATTACH]</p><p></p><p>FISH ON!!!</p><p>[ATTACH]4351[/ATTACH]</p><p></p><p>Smokin'!!! 190°.</p><p>[ATTACH]4352[/ATTACH]</p><p></p><p>After an hour of so of smoke. I leave the juice on the fillets to keep them more moist. I turn them every hour to keep as much juice in them as I can.</p><p>[ATTACH]4353[/ATTACH]</p><p></p><p>After 4 hours … table time.</p><p>[ATTACH]4354[/ATTACH]</p><p></p><p>Not sure why this is in the Big Game Hunting/Deer Forum???</p></blockquote><p></p>
[QUOTE="sl1000794, post: 83705, member: 6974"] With the brine of 1 cup of salt and 1 cup of brown sugar in gallon of water and skin on the salmon fillet I used to brine for 8 hours. I changed to brining without the skin (also take off ALL of the gray meat next to the skin) and I cut the brine time to 4 hours. I also started to do the brine the day before and left the fillets uncovered on a wire rack on a tray in the fridge over night. That let the fillets build up a glaze on the outside. In 20 years of smoking fish and meat my palate cannot taste the difference in different hardwoods used for smoke. I maybe should dig out some pics. Steve. Skinless fillets ready to brine [ATTACH=CONFIG]4345._xfImport[/ATTACH] In the brine. Add a plate on top w/ a canned good to keep the fillets in the brine. [ATTACH=CONFIG]4346._xfImport[/ATTACH] Ready to refrigerate overnight. [ATTACH=CONFIG]4347._xfImport[/ATTACH] My double Weber smoking grates. [ATTACH=CONFIG]4348._xfImport[/ATTACH] Chips and chunks ready for the smoker. With some chips and chunks wrapped in aluminum foil the smoke will last for 1 to 2 hours. [ATTACH=CONFIG]4349._xfImport[/ATTACH] Weber kettle ready for fish. [ATTACH=CONFIG]4350._xfImport[/ATTACH] FISH ON!!! [ATTACH=CONFIG]4351._xfImport[/ATTACH] Smokin'!!! 190°. [ATTACH=CONFIG]4352._xfImport[/ATTACH] After an hour of so of smoke. I leave the juice on the fillets to keep them more moist. I turn them every hour to keep as much juice in them as I can. [ATTACH=CONFIG]4353._xfImport[/ATTACH] After 4 hours … table time. [ATTACH=CONFIG]4354._xfImport[/ATTACH] Not sure why this is in the Big Game Hunting/Deer Forum??? [/QUOTE]
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