I've been so excited to try this with my Pro-Q, promised my son I'd wait until he got home from school. Without further ado:
3.5 lb wild salmon filet:
Dry brine - 1 cup kosher salt, 1/2 cup turbinado sugar, fresh ground pepper:
Added some dill:
I wrapped in plastic wrap, then foil. Weighted it down with a cedar plank and six packs for 24 hours. A lot of liquid was drawn out - good thing it was in a baking pan.
After 24 hrs, I rinsed it well. I then soaked it in cold water for two hours, changing every 20 minutes:
I put it on a cooling rack in the fridge to dry and form the "pellicle" - about 11 hours. This is what it looked like after drying:
Ready for the smoker:
Smoked with maple sawdust for 6.5 hours - after smoking:
Glazed with some thinned honey:
Final dusting of dill:
I'm letting it sit overnight, and I'll post pics of the slicing tomorrow. I cannot wait!