Smoked salmon: Picked up a 6 pound Wild Scottish salmon Fillet this morning Got her dry brining now. Will brine 8 hours and air dry over nite. Put in smoker tomorrow. Smoke with Maple...

Ben Bragg Loc: Dayton Ohio

Picked up a 6 pound Wild Scottish salmon Fillet this morning
Got her dry brining now. Will brine 8 hours and air dry over nite.
Put in smoker tomorrow. Smoke with Maple from my trees
I like to glaze With Real maple syrup.
I do this every year about this time. Big hit at holiday parties. Can’t wait.

Big dog Loc: Bayshore, Long Island, New York

Ben Bragg wrote:

Picked up a 6 pound Wild Scottish salmon Fillet this morning
Got her dry brining now. Will brine 8 hours and air dry over nite.
Put in smoker tomorrow. Smoke with Maple from my trees
I like to glaze With Real maple syrup.
I do this every year about this time. Big hit at holiday parties. Can’t wait.

Wow, that sounds AWESOME!!

Huntm22 Loc: Northern Utah. - West Haven

Sounds fitting for the Thanksgiving time frame. Enjoy.

michael4now Loc: wilder id

sounds good

Gordon Loc: Charleston South Carolina

Sounds delishes Ben
. Be careful with a holiday party. My wife cancelled our yearly Christmass party. Just Saying.

Ben Bragg Loc: Dayton Ohio

Yea it’s gonna be more of a drop it off kinda thing tjis year

flyguy Loc: Lake Onalaska, Sunfish Capitol of the World!

Ben Bragg wrote:

Picked up a 6 pound Wild Scottish salmon Fillet this morning
Got her dry brining now. Will brine 8 hours and air dry over nite.
Put in smoker tomorrow. Smoke with Maple from my trees
I like to glaze With Real maple syrup.
I do this every year about this time. Big hit at holiday parties. Can’t wait.

He!!, Ben, I wouldn't give it way, I would eat that puppy all by myself. Just kidding, it's more fun to share with buddies. Tell me that I'm your buddy.

Iteachflyfishing Loc: Rockaway Beach Missouri

Its better to share i well tell you where to ship it covid free that way. Yum yum

bric Loc: Helena, MT

Ben Bragg wrote:

Picked up a 6 pound Wild Scottish salmon Fillet this morning
Got her dry brining now. Will brine 8 hours and air dry over nite.
Put in smoker tomorrow. Smoke with Maple from my trees
I like to glaze With Real maple syrup.
I do this every year about this time. Big hit at holiday parties. Can’t wait.

Wow that sounds super good. Can you share your recipe? I have some trout to smoke and always looking for something new to try.
Where do you get the wild Scottish salmon just curious?

SPUDMAN

bric wrote:

Wow that sounds super good. Can you share your recipe? I have some trout to smoke and always looking for something new to try.
Where do you get the wild Scottish salmon just curious?

SPUDMAN

I WOULD LOVE TO USE AND TRY YOUR RECIPE FOR SALMON....SEND TO BobDonnelley@cableone.net..

I SMOKE FISH AND CHEESE ALL THE TIME...WILLING TO SHARE RECIPES..

THANKS FOR SHARING.

BOB

Ben Bragg Loc: Dayton Ohio

bric wrote:

Wow that sounds super good. Can you share your recipe? I have some trout to smoke and always looking for something new to try.
Where do you get the wild Scottish salmon just curious?

Really simple. Dry brine coarse kosher salt and brown sugar equal portions
In a pan lay down layer of salt brine , place fillets skin side down
Add a thick layer of salt brine on top , layer another row of fillets skin side up. Top it off with another thick layer of salt brine
Put in fridge for 6-8 hours
Thiuroughly rinse and dry the fillets
Place on cookie sheet and allow to air dry for 12 hours . I put mine in oven with door cracked. This will form a tacky “skin” that’s called pellicle. You want this.
I brush mine with real maple syrup. Honey works good too Also sprinkle lemon pepper
I use maple and apple mix. Depending on filet thickness smoke under 200 F for 2-3 hours.

michael4now Loc: wilder id

sounds real good

bric Loc: Helena, MT

Ben Bragg wrote:

Really simple. Dry brine coarse kosher salt and br... (show quote)

Thanks for sharing Ben! I really appreciate.

Ben Bragg Loc: Dayton Ohio

bric wrote:

Thanks for sharing Ben! I really appreciate.