Скачать с ютуб Smoked Salmon on the Recteq в хорошем качестве

Smoked Salmon on the Recteq

3:1 ration of brown sugar to kosher salt for the dry brine. I brined the salmon for 3-4 hours. I have done this overnight in the past but this came out just fine! I thoroughly rinsed the filets and dried them with paper towel. ******Main key difference I did today versus other smoke sessions was that I left it in fridge overnight, after having it already brined, rinsed and dried. This might be the exact reason why I saw no white protein particles called "albumin" appear on my salmon! ******* 4:1 ratio of maple syrup to honey for the glaze. I did this for 2 of the 3 filets. Always nice to have different options to taste. Competition blend of pellets with additional cherry wood chips in a smoke tube. Smoked at 200-220F until internal reaches 133-135F Both glazed and unglazed tasted great in their own ways. No glaze needed for sure!