Have been asked a few times about my methods I use up Here in Alaska for smoking salmon, so thought I would post this step by in the hopes that it will be used and make it easier for all.
Step 1:
The necessary fish'
Gut ASAP, fillet and skin,
Rinse, drain and pat dry with paper towels, cut into desired size, I use 3-3 1/2 inch myself.
This recipe is for 10-12 fillets of silvers/reds (4-5) fish.
4 lbs light brown sugar
2 cups pickling/canning salt
1 cup onion powder
1 cup garlic powder
1/2 cup ground black pepper
1/2 ground cinnamon (optional)
Mix well in a large mixing bowl
Place fish in a large tub and sprinkle dry mixture over fish and thoroughly mix throughout.
Let sit for two hours and remix from bottom to top and allow to sit for another 4 hours (6 hours total) Outside in my screen room, temps at night 45-50.. If using a refrigerator, add about 2 more hours and when done, allow to come to room temp naturally.
Pull, rinse well and pat dry and place on wire racks used for or in your smoker. Let air dry for 12-14 hours or 8-10 with a fan blowing across them.
I smoke mine at 110-115 for 10-14 hours then at 160 to 180 for the next 2 hours or until desired [texture] is obtained.
Let cool for 1 hour then pack or vacuum seal.
You can add mayple syrup or additional sugar for sweeter salmon at the two hour brine mix.
I use hickory and apple mix for the pellets and/or dust. Slight fine mix spray of apple juice at various times during the smoking process.
Hope this is helpful and keep me posted on your results. Always enjoy sharing with fellow members that have an appreciation of good smoked items.
Best wishes for a great smoke,
Rich
Step 1:
The necessary fish'
Gut ASAP, fillet and skin,
Rinse, drain and pat dry with paper towels, cut into desired size, I use 3-3 1/2 inch myself.
This recipe is for 10-12 fillets of silvers/reds (4-5) fish.
4 lbs light brown sugar
2 cups pickling/canning salt
1 cup onion powder
1 cup garlic powder
1/2 cup ground black pepper
1/2 ground cinnamon (optional)
Mix well in a large mixing bowl
Place fish in a large tub and sprinkle dry mixture over fish and thoroughly mix throughout.
Let sit for two hours and remix from bottom to top and allow to sit for another 4 hours (6 hours total) Outside in my screen room, temps at night 45-50.. If using a refrigerator, add about 2 more hours and when done, allow to come to room temp naturally.
Pull, rinse well and pat dry and place on wire racks used for or in your smoker. Let air dry for 12-14 hours or 8-10 with a fan blowing across them.
I smoke mine at 110-115 for 10-14 hours then at 160 to 180 for the next 2 hours or until desired [texture] is obtained.
Let cool for 1 hour then pack or vacuum seal.
You can add mayple syrup or additional sugar for sweeter salmon at the two hour brine mix.
I use hickory and apple mix for the pellets and/or dust. Slight fine mix spray of apple juice at various times during the smoking process.
Hope this is helpful and keep me posted on your results. Always enjoy sharing with fellow members that have an appreciation of good smoked items.
Best wishes for a great smoke,
Rich
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