If you have seen the post on home smoked salmon, then you might remember my Uncle Bobby was the inspiration and originator of smoking salmon on the PK Arkansas Cooker (aka the “Bobby Grill.”) He recently sent me a picture of three pounds of apple wood smoked salmon.
He shared, “Twenty minutes soaking in rum, four hours curing in salt & brown sugar, thirty minutes cooking in apple wood smoke, three weeks eating.” Bobby added his latest tweak for perfecting home smoked salmon: “I buy these large three-pound fillets which have fat parts and skinny parts. I separate them with a knife (that’s why there are four pieces) and the skinny parts smoke for twenty minutes and the fat part for thirty.” Papa Bird prefers the skinny parts. Although a large piece of salmon was pretty in this post, the skinny fillets get more of the rub and smoke flavor. But, could be personal preference…
You can read the full details of how to smoke salmon here. And with Father’s Day around the corner (June 21st), is there a grill master in your life that might enjoy a classic 50’s style grill/smoker that does both indirect and direct cooking? (Note, I am not affiliated in any way with the grill maker. I do receive small percentages of purchases on Amazon, but since they have literally millions of products, be confident that I only mention ones I truly recommend.)