Salmon filets have been on sale for $5.99 with coupon so we decided it's salmon chowder time again. We decided to experiment and see if the brining, pellicle, and all that fancy stuff made a difference. We brined one filet overnight and cut it in half. The second filet we just cut in half. Then we put one half of each on the top and bottom rack of our little bullet smoker. The bottom rack is above, the top rack below. The half with the toothpick is plain without brine. Two hours of smoking seemed to do the trick and a meat thermometer confirmed it.
We found little difference between the two methods. The brined fish had a little more moisture and a little more salt flavor. Not surprising. Smoke flavor was equally good on both. Both were yummy. Tomorrow they all go in a big batch of salmon chowder!
After we finished our salmon we smoked one up for my wife's niece. We didn't sample it, but it looks as good as the first two.
Now I've got to go catch me some crappie!!
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