Copper River Salmon Is Here

[thirdeye]

I'm so envious of you guys and gals that are close to a salmon fishery, or have a real fish market. I really only have two grocery stores that carry fresh fish and one has a very limited supply. I usually can get farm raised salmon, but wild caught is rare. Anyway the Copper River season opened about 3 weeks ago, and it is finally showing up in Wyoming. Which means it was on the menu tonight, and I cut off a 6" tail section off of this side that I have curing right now for smoking Monday.

[reinhard1]

the copper river salmon is here also. cub foods is running it fresh at 12.99 per pound. i remember when it used to be over 20 bucks a pound some years ago and have seen it as cheap as 9 bucks a pound at one time. great looking stuff there. good luck.

[thirdeye]

I just rinsed off the cure and it's so colorful. I can't wait for it to hit the smoker tomorrow.

[reinhard1]

i'm assuming that's your dry cure? it does look bright and tasty. good luck.

[thirdeye]

Yep, I used my dry cure. This piece cured for 6 hours, then was rinsed and rested in the fridge for 36 hours. Smoking time was 2-1/2 hours at 170° - 180° smoker temp, with apple wood, and was pulled off at 147°. The Copper River Salmon always has a nice deep color.