smoked salmon ?

[Bobby Ray]

Well before I search aol for a killer smoked salmon recipe I thought I'd try ifish community first
I'm looking for a simple, simple!! nothing fancy just plain good eating recipe, maybe a little sweet
how about it, anyone?
please.

[japeter2]

I know a guy in Douglas county that makes the best smoked salmon and jerky for that matter. Let me know if you are interested and I will find out the cost and give his number.

[crabbait]

Hey Bobby, before you search AOL try searching ifish. The search button is just below and to the right of the Doherty Ford sign.

[abercrombie]

I really enjoy my smoked fish more like squaw candy.. its just moist enough and sweet enough.. hard to do with King tho, its so oily.. silver and humpy smoke up great.. brine all night in a mix of water making sure the fish is under the brine, (I use plates to hold the pieces down..) cup of salt, 2 cups brown sugar, and sometimes I put some Rum in... next morning, rinse thoroughly, and place on drying racks.. let the filets or slices dry to a nice sheen.. smoke it up on a slow smoke for about 10 to 12 hours depending on the heat from your smoker.. those aluminum smoker boxes are mostly kipper smokers, they work fine for this smoke job.. but, when I use one, I put the box inverted back over the smoker to hold it all inside.. another great smoker is an old old ice box... no freezer above or beside on these models.. put a smokestack on top, temp guage in the front door, and add the smoke pipe to the bottom side... then create a fire box that you can fill with you favorite logs.. I left mine in Las Vegas. darn... so, to continue... about the last hour of smoking mix up some apricot syrup, brown sugar, and 151 Rum... paint that on to give the final glaze... I use either Alder or Apple to smoke with.. and, if all else fails, there's a guy in Kalama area called Green mtn smoking that does a great job on any kind of fish you bring in... he also makes a terrific salmon spread that he used to sell in Costco.. he's up off Todd road..

[5-Cents]

Here is a link for a smoked salmon receipe thread that I started. There a number of good ones here. I just smoked a batch this weekend using super simple 1 part salt 2 parts brown sugar and just enough water to cover fish. 24 hours later rinse fish let stand for an hour then smoke. I pepered mine before smoking as well. MMMMMMM! :grin:

Good luck.

http://www.ifish.net/cgi-local/ultimatebb.cgi?ubb=get_topic;f=1;t=014949

[spin33]

Dry Recipe:
Equal parts, brown sugar, white sugar, and salt. Mix together in a large bowl. In a large flat container, layer some mix, then a layer of fish, more mix, more fish....... till you run out of one or the other. Cover and let refridgerate all nite, :sleep: remove fish and rinse, let dry, and put it in the smoker, smoke it till yer' happy with it :grin:

[Bobby Ray]

Thanks for all the Info :smile:
looks like I have some work to do now.
I'll keep all your recipes on file and try them all
keep them comming.

Bobby

[Drachir]

Give my recipe a try. It's on the link page, & it's really good, especially if you like a lot less salt than some recipes call for. :grin:

[Barviewrocks]

I have always liked the way Karla smoked her fish (Karla is in Rockaway east of 101). She has been talking about retiring for years and I think this year she is serious. I notice she now has a video of her technique at her shop for sale. I think most smoking is equipment, technique, and number if times tried. You will get there eventually. I like salmon smoked, pickled, roasted...I have only found one way I do not like it, salted or over cooked.

[Drachir]

This is my favorite Smoked Salmon recipe. :smile:

Smoked Salmon Brine

8 cups Water
1/2 cup White Sugar
1/2 cup Brown Sugar
1/3 cup Plain Salt or Rock Salt
1/4 tsp Cinnamon (Ground)
1/4 tsp Allspice (Ground)
1/4 tsp Bayleaf (Ground)
1/4 tsp Cloves (Ground)

Heat all ingredients and boil slowly 5 minutes. Cool completely and pour over fish in glass or plastic container (not metal). Soak in brine 8-12 hrs. minimum. Remove from brine, let dry 1 hr on paper towels and smoke as usual with alder of apple chips.