WebTraditional Smoked Salmon Recipe - Wet Brine Method hot www.angrybbq.com. A wet brine usually consists of a large amount of water with salt, sugar, and spices. A dry …
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Place the salmon in the smoker for two hours. After the two hours move the smoker temperature to 140F and smoke another two hours. Then turn the smoker to 175F and smoke for two more hours. This is a total of six hours. If your smoker can not operate at such a low temp, smoke the salmon for 4-5 hours at 165F, or 3-4 hours at 225F.
I’ve used both methods and I find the wet brine always produces the best smoked salmon. A wet brine usually consists of a large amount of water with salt, sugar, and spices. A dry brine is typically sugar, salt and spices applied overtop of the salmon and held in a refrigerated container for 24 hours.
The salt in this salmon brine removes some of the moisture, helping the salmon to smoke properly. Salt also improves and intensifies food flavors...even in tiny amounts. That's why cookie recipes call for a quarter teaspoon of salt. It's not enough to taste, but it is enough to enhance the other flavors.
Having the salmon submerged in the wet brine for 8-12 hours helps cure the salmon more evenly than a dry brine. I find the salmon has a more even flavor throughout the cut and the presentation/color of the wet brine salmon is superior.