Smoked Salmon
|We went into ALDI yesterday and found sides of salmon (Tassie farmed) for a good price, so we got some so we could smoke them up and store them in the deep freeze.
![Salmon Fillets ready to be carved up into portions for brining. Each is about 800g](http://www.yarrawonga.org/wp-content/uploads/2015/06/salmon-fillets-450x250.jpg)
![Salmon Fillets in Brine. The brine is 50g salt, 100g sugar & the juice of 1 lemon per litre of water. They were left overnight for the brine to penetrate a bit.](http://www.yarrawonga.org/wp-content/uploads/2015/06/salmon-fillets-in-brine-371x450.jpg)
![Salmon Fillets in FrakenSmoker. They were smoked for about 4 hours.](http://www.yarrawonga.org/wp-content/uploads/2015/06/salmon-fillets-in-the-smoker-450x383.jpg)
![The final product - Smoked Salmon Fillets! Yum Yum these won't last...](http://www.yarrawonga.org/wp-content/uploads/2015/06/smoked-salmon-final-450x233.jpg)
We went into ALDI yesterday and found sides of salmon (Tassie farmed) for a good price, so we got some so we could smoke them up and store them in the deep freeze.