Two fat cuts in an 18-hour dry brine of brown sugar and course kosher salt.
Twice as much sugar as salt.
I dry mixed enough to pack it ALL around the two pieces and did it in a rectangular container so that the brine would rise rather than spread out.
When you think it’s ready rinse well and air dry. These are fat so I let it go 18 hours. Thinner chuncks require less time to firm up.
I think of smoking salmon as “souve adjacent”.
Create a bath of air and smoke at 150° and pull the fish when it is at 145° deep internal.
Portisserie makes that possible and… even simple to achieve.
Set up correctly Portisserie WANTS to be a 150° smoke filled oven.
And that’s exactly what you want for smoking salmon.
Add two or three briquettes every 15 minutes approximately. You always want to have two or three that are maybe half ashy. If you drop to 1:45 maybe at 4 and see what happens. When it’s at 150 don’t add any briquettes….. which makes sense if you think about it.
Do not let your salmon go over 150°.
That is the line.
That means pull it at 145 deg….. Or even 140. It’s your salmon. You decide
