The Atlantic salmon fillets were brined for 4 days using TentHunter’s
Cider Mill bacon recipe. I used half a recipe
for this. I basically followed the recipe except I added a ¼ cup of pure organic maple sugar powder to the mixture.
I plan on following ACW3’s
post on smoking for 4 ½ hours, cooling overnight and vacuum sealing tomorrow.
I did not remove the skin. I cut the fillets into manageable portions. I am using a mixture of 50 percent Alder and
50 percent Orange in my 12 inch Amazen tube smoker. I had planned on 100 percent Alder, but did not have enough.
The current temperature is 50 degrees. I added a pan of ice to the smoker to keep the temps less than 80 degrees.
Out of the smoke after 4 hours and 30 minutes. Will refrigerate for the next 24 hours and then vacuum pack.
All packaged and ready for about a 30 day rest. I did sample a small piece yesterday and it was good. I do
believe it will get better as it ages.
