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LOCATION: Recipes >> Outdoor Cooking >> Smoked Fish 01

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Less important than the wood is the process (though I bet there's
lots of Alder around Modesto - it's the best wood for salmon, IMO).
Use 3 ounces Prague Powder #1 and 1 1/2 ounces kosher salt for each
gallon of brine. For sweetness, add a couple of ounces brown sugar,
molasses, or maple syrup. Seasonings: Powdered bay leaves, an
ounce of cracked peppercorns, and anything else that tickles your

Make sure both the salmon and the brine are below 40 F. Cure the
fish in the brine for 10 hours.

Spray the smoking racks and the skin side of the salmon with
vegetable oil. Place skin side down on the racks and let them dry
until the surface is "tacky" (the technical term is "let a pellicle
form"). This can take up to 12 hours, but don't hurry it. This
process takes place at room temperature.

Preheat the smoker to a stable 120F. Put the salmon in the smoker
with the vents wide open until its internal temperature is 105F.
Raise temperature to 135F and start applying smoke. Smoke for 6
hours. Gradually raise the smoker temperature to 165 and keep it
there until the internal temperature of the salmon is 145F. Remove
from smoker and let it bloom at room temperature until the temperature
of the salmon is below 100F. Then let it sit it the fridge overnight
(like 6-8 hours) and it is ready to consume. Consume with joy,
but serve it with a dark brown bread.


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