Hot Smoked Salmon

I picked up some Atlantic Salmon filets. About 4 LB's worth. I then cut then up and placed them into a brine for 24 hours. This used the hot smoke method. You can cold smoke the salmon but I may have to wait for it to get a little colder here as to be truly cold smoked the temp cant get above 80 degrees. There are some ways to get around this being creative with the smoke generator and cooking cabinet.

1/2 gallon water

1 cup brown sugar
honey
1/2 cup kosher salt

Out of the brine and onto racks and let dry in the frig for 24 hours and let the salmon dry.

I smoked only with no heat for 2 hours using alder. Next I then increased the temp to 140 for 2 1/2 hours then 180 for 2 hours. I then brought them out and let them sit for 30 mins.

I have to say this was pretty dare good. I kept a couple in the frig and froze the rest for another day. Took a piece to work a day or two later and it was even better. I checked out some prices online for smoked salmon found a couple of places that had it for $20/lb. Not bad for $4/lb I paid for the filets.

Smoke a turkey

I picked up a bone-in turkey breast. I took some creole butter marinade and injected the turkey breast a little bit. I then took some Tony Chacheres spice rub and put in under the skin and a little on the skin. I then put it in the smoker at 250 degrees, smoked for 2 hours using cherry and continued until it hit 165 IT. It turned out really good. I think next time I will inject it then overnight in the frig as the injection was just in concentrated in spots and not more spread out in the bird.