Yoder Smokers Community Forum

Here in the Pacific Northwest we like hot smoked salmon. I got a great deal on some Sockeye filets. My YS1500 is outstanding in every way. Look for a four year review in a couple weeks.

- Bob

jzzmusician wrote:Here in the Pacific Northwest we like hot smoked salmon. I got a great deal on some Sockeye filets. My YS1500 is outstanding in every way. Look for a four year review in a couple weeks.

- Bob

Hi Bob!

Looks delicious! Do you have a recipe? Have you used a mix of peppers for this?

I got this brine recipe out of a home brew magazine years ago and have used it with much success ever since...

2 Cups water
2 Cups pale ale
1/2 kosher salt
1/2 teaspoon dill
1/2 Cup brown sugar
1/2 teaspoon crushed pepper
1/2 teaspoon whole allspice
1 small bay leaf
The key is to cook at a lower temp around 200 until the salmon sweats and reaches 165* - if you go much higher the fish will dry out.

Also waiting for your review - as we're going to get YS1500 for my father.