DIY Smoked Salmon

[BigV]

Now I'm loading up the smoker.



I have a water pan underneath the grill rack, and I have foil lining the bottom for other drips. I also use a big long piece of foil to diffuse the heat from the firebox on the left out of the frame. Skin side down, and no turning. This was a very close fit getting them all on the grill.

Several hours later and a couple more chimmneys of mesquite, this is the result.



The strips have shrunk some, firmed up a lot, and you can see white.. fat (?) that has risen to the surface, check this close up.



Then I unloaded it onto a baking sheet



and took it into the house.

I wound up breaking/cutting these into half lenghts, and bundling them into sandwich sized ziploc bags. I gave some away, I ate some, and I still have some in the freezer. It's awesome. Next time I'll use less salt. They're very moist, so much that I wouldn't want to let them stay unrefrigerated or unfrozen for too long. I checked the price of this "salmon candy", and found that I had about $350 worth of smoked salmon on that baking pan. Wow.