Smoked Salmon Help

[GaryB]

Hi All,
Anyone have a good smoked salmon recipe they could share with me?

Thanks

GaryB

[hack2ee]

sure do dude!, 1 part non iodized salt- 2 parts brown sugar- 1/2 part soy suace- enough fruit juice (i like apple) to cover fish with liquid during brine time. cut fish into smaller peices before putting into brine. i like to use the alder hickory mix chips. also, if you like, you can rub a little dry brown sugar on the pieces after you dry them. my kids like that alot! my wife likes to melt brown sugar with teryaki sauce and put a little on the pieces before brining. i cant eat salmon any other way now.

[hack2ee]

oops! i meant to say put the teryaki/brown sugar mix on before smoking. not brining. [img]images/icons/rolleyes.gif[/img]

[FishinMission]

1 to 2 ratio....salt to brown sugar. Brine 48 hours...rinse...dry for 12 hours and then throw in the smoker. MMMMMMMMMMMMMMMMMMMM

[BCFISHON1]

Go down to your sporting good store and purchase a batch of Luhr Jensens salmon (smoking) cure.Follow the directions but do not rinse as directions say.(we brine our fish for apprx 24 hrs) . place on racks sprinkle with course pepper let dry behind slow fan for 8 to 12 hours.smoke to your preference you can add your special personal ingrediants to this cure.my wife adds honey and terriaki sause and i like maple syrup also.most important experiment with small portians when trying new brines because wasting fish sucks.

[Uncle Bob]

Also, with all of these coho arriving soon. Now's a good time to experiment UB

[Mr. Fisherman]

Seek and ye shall find...

From an Ifish search on smoker

There was another thread on "Best smoked fish recepie" but I couldn't find it.

Hey Drifty, could you clue this guy in? He has the best smoked fish receipe I've had the delight to eat [img]images/icons/wink.gif[/img] well, except for that Sable fish [img]images/icons/tongue.gif[/img] [img]images/icons/rolleyes.gif[/img] [img]images/icons/tongue.gif[/img] .

Hope this helps...

Mr. F.

[RKB]

The link to the site that MR Fisherman was talking about is. http://www.ifish.net/cgi-local/ultim...c&f=1&t=006261

[salmonlips]

I had real trouble with consistency with brine, either too salty, or not enough. A neighbor shared this with me and it works geat. Use coarse kosher salt and begin with a layer of salt followed by a layer of fillets another layer of salt etc. For thick chinook leave the fish in the salt for exactly 45 minutes. Steelhead or silvers for 30. Remove fish and wash it. When you think you have all the salt off, wash it one more time. Pat dry with paper towels, rub with brown sugar and use mixed red and black pepper to taste. Smoke with alder chips. This recipe doesn't really cure the fish for permanent storage but it never lasts long enough anyway