Smoked Salmon

[Johnny Mac]

Whats the best way to smoke it, in your opinion? I'm lookin for everyones favorite methods here, gonna smoke some up. I'd like to take some of the tastes that you all have, pick the ones that suit my own, and give it a go.

Whats your best? [img]images/icons/smile.gif[/img]

(talkin coho here btw)

[seasel]

I use equal parts:
soy sauce
water
brown sugar

Smoke through one, maybe two, pans of chips (about 1.5 cups per pan). More pans results in a weird, almost minty taste. Total smoking time in warm weather, like now 12-18 hours. In the winter, 12-24 hours.

I like it, and it disappears quickly when I take it to work.

Makes a great dip or spread:
8 oz. softened cr. cheese
16 oz. softened whipped butter
16-24 oz. smoked fish
shallots, dill, garlic, etc. to taste

Seasel

[Johnny Mac]

mmmmm. Sounding pretty good. Thanks seasil! [img]images/icons/smile.gif[/img]

[fiishawk]

2 boxes of brown sugar
1.5 cup of salt
hand full of garlic powder
hand full of black pepper
put fish into brine for 8 hours
remove and rinse let dry for a while baste with honey.Then smoke with hickory chips alder or whatever using a big chief smoker 4 to eight hours

[Johnny Mac]

Sounds good too! Wow! Tell me, how much fish does that cover?