startek it’s a very easy recipe, an old guy told me how to do it. He said if you do it this way it will turn out perfect every time. It really works and it’s simple.

Smoked Salmon

4 cups of brown sugar
1 cup kosher salt

Dry rub salmon in a container and cure for 12 hrs. (Add all ingredients to the container) After curing for 12 hrs add 2 quarts of water for 3-4 hrs. (Stir throughly) then remove from brine and rinse. Dry for for an hour or so and smoke at 165 for 3-4 hrs. I always put in fridge overnight so smoke bites hard. I also add cracked black pepper. I used sockeye and that is why it’s so red.

Jonathon yep, that’s a great place to start. Next batch I will inject per the instructed amount and then immerse in 1 lb cure to 8 oz of water for 3-5 days and I will see what I end up with. I did an immersion batch today cured for 12 days smoked with apple a to an internal temp of 156*

startek mine had a big swing of fluctuation when I bought it but I removed the digital unit that was on it and I had the manual one lying around. I like it better I can just turn it on and it starts smoking. Adding the Auber pid controller really stabilizes the temp. I can control my element completely. I run it at 84%(750 watts) it also has 2 probes, one for the oven temp and one for meat temp. I set a temp and it will hold within 1* of it. It really was a game changer for me.

Sliced up my last batch ( just a coupe pounds) not the best presentation but sure tastes good!

Also do fish i know this is a bacon site but love smoking stuff!

Going to slice today. Wanted to give it a 24 hr rest before slicing. Will post pic of finished product. Did some ribs while the fire was hot they were delicious one half is plain with just smoke(for my wife) the other half was meat church hot hog with jalapeño powder, a bit of Cheyenne, a bump of hickory smoke powder and a honey glaze.

Thanks for all your help!

Thanks everyone glad to share photos and(what little I have) knowledge with such passionate people who love all things bbq. Looking forward to learning and growing on this site with all of you.

Buy a Bradley smoker pull the element add the upgraded element(900 watts) add an auber ws pid (Model: WSD-1200GPH) dual probe. I run a manual Bradley smoke generator. Works great!

Smoked ribs!
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Smoked ribs!
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I don’t have any experience with it but cabbage rolls with carrot in it would be a complement I would think. Makin my mouth water!

Dave in AZ really turned out good, hot, unique taste of sweet and salty with a hint of lime. The bomb!

Souse Vide Vietnamese pickled red onions!

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Nice job! Love Walton’s

I bought an injector I’m gonna try for my next batch of bacon. I’m using Walton’s blue ribbon maple brine with flavor enhancer.!

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Ridley Acres I use hickory smoke powder in my brine. I use about 2 tblsoons per gallon of water. Works good!

Congrats Dave! Good job!

mfrievalt that’s awesome!

startek very nice and (I think) the best path. You’ll have so much control over your box and your product will show it.