Our cookers are great for instant gratification, sure, but one of the little-known facts about smokers is they are a phenomenal tool for meal planning and making the most out of your grocery budget. Smoking for more than just one meal is a great way to stretch your dollar and your time manning the grill. Our customer service guru Herb recently came across a stellar deal at his local Sam’s Club and shared his method for brining and smoking salmon on the Yoder Smokers community Forum.
Smoked salmon is delicious plain, but also adds great flavor to many dishes… try flaking some over your favorite mac and cheese recipe or mixing with cream cheese and capers for a delicious sandwich spread. Herb used his YS1500 pellet cooker for this project, but this works just as well on the Yoder Smokers YS640, too– you just won’t be able to pack quite as many salmon fillets on it! Vacuum packed salmon keeps well in the freezer and also makes a great gift.
Salmon was cheap by the case last week, so we bought a 36 pounds.
- 27 Salmon sides (roughly 36 pounds)
- Plowboys Fins & Feathers Rub
- We cut the fillets in half, rinsed it off and dry brined it.
- After about 3 hours in the brine, we rinsed it off.
- Then let it sit to air dry and form a pellicle.
- Then lightly sprinkled some spices on it all.
- Put it all on the YS1500 to smoke at 200 degrees.
- Here is the end result. These were the first two pieces to hit 145º and be taken off the cooker. (The rest are all very close as well.)
- The rest were vacuum-packed, ready for the freezer.
Serving Size1 pound
Amount Per ServingCalories 531Total Fat 20gSodium 9072mgCarbohydrates 0gProtein 83g