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LOCATION: Recipes >> Outdoor Cooking >> Smoked Salmon 03

Print this Recipe    Smoked Salmon 03

Smoked Salmon

Wash the fillet/side and soak in a 70 degree brine solution of 1/2
cup salt to 1 quart of water for 1/2 hour. I leave the skin on the
one side. Prepare another brine solution containing the following:
2 1/2 gallons of water, 1 lb salt, 1 lb sugar, 1 oz cure, 1 oz
crushed black pepper, 1 oz crushed bay leave.

Instead of sugar, I have used brown sugar, and I have also used a
big jar of Karo syrup(corn syrup - dark) I have also used honey ,
I prefer the corn syrup version best of all personally.

Set smoker temp to 155 degrees.

I soak the salmon over night, then remove from brine and use paper
towels to remove excess liquid.

After fish has been toweled off and is still damp, I cover with
garlic powder (I like garlic) or crushed garlic. Then I sprinkle
cayenne pepper over the fish. then I literally coat the rest of
the flesh with coarse ground pepper.

I then spray the grating that will hold the fish with Pam, as I do
with the skin, and when the fish looks like it is "dry", I place
it in the smoker, immediately introducing ALDER smoke... I smoke
for 8 to 10 hours, or until the edge of the salmon start to appear
dry.

I then allow to come to room temp, and if any lasted that long, I
vacuum seal in 1 pound lots.

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