Smoked salmon the easy way
Cabin fever is setting in since the temp is going to -20F with a -40F wind chill today. So, might as well stay inside and catch up on smoking notes. Actually got up at 6AM to shovel a huge drifts in front of the garage and front door!
Anyway, here is an excellent recipe my wife used to smoke a salmon in December.
Filleted salmon - cut to fit brining container and smoker rack. Leave skin on so it doesn't fall apart.
6 (16oz) bottles of spring water
1 1/2 Cups Kosher (not iodized) salt
2/3 Cups brown sugar
1 head roasted garlic meats (or 3T minced)
1/4 Cups Worcestershire sauce
1 1/4 Cup soy sauce
1Tbsp black pepper
Brine for 6-8 hours, only (any more is too salty).
Rinse fish well under water (if you don't it's way too salty)
Let stand on a tray in fridge to glaze over. (at least one hour & up to 8 hours)
Smoker: Cookshack Series 75 (Model SM075)
Smoking: It's not necessary to preheat smoker.
Spray grates with oil 1st then arrange fish on grates.
Smoke at 200 degrees for 1 hr. for farm raised salmon or approximately 45 minutes for wild salmon.
1) ~2” x 2” x 1" chunk of Hickory for this smoker
*wild caught salmon is typically thinner & less fatty so it will dry out if smoked for the same time as farmed salmon.
It's that easy. Enjoy!
Salmon bringing in roasting pot:
Salmon loaded in our Cookshack Series 75 (Model SM075):
The finished product: