smoker recipes

[Mr. BrownTrout]

Anyone out there willing to share their personal favorite jerky/smoked slamon recipes???
Brines????

[Okie]

Here is my secret recipe for smoked fish of almost any kind.
Smoked Fish Soaking Brine
l cup water
1 cup Apple Wine (Apple Juice optional)
2 cups Soy Sauce
1/4 cup non Iodized salt
1/2 cup brown sugar
1/2 teasp onion salt
1/2 teasp garlic salt
mix well & place fish in brine skin side up & soak 6-10 hours. Fish should be submerged at all times & temp. should be 45 degrees or lower. Remove after soaking and pat dry fish with paper towel & after 1 hour Smoke fish.

[chummer]

You can do a search for this much discussed subject. Hit search, then enter smoked salmon, you'll get plenty of recipes. One of the best that I tried from this wealth of knowledge is this one:
2 cups Brown sugar
1/3 cup salt, I use morton's curing salt
1 Tblsp. onion salt
1 Tblsp. garlic salt
1 Tblsp. celery salt
1 Tblsp. coleman's dry mustard (yellow can)
2 Tblsp. black pepper
Leave skin on your fish pieces.
Coat fish in this dry brine for 24 hours. Turn fish occasionally, the brine turns soupy. Put fish pieces in rack for about an hour, do not wash. Smoke until done using alder chips. I'm eating some now as we chat. Let only your bestest friends taste this stuff!!

[Cosmic Lazy Susan]

Here's the one I use as it was passed down to me. Absolutely delicious.

brine:
2 cups brown sugar
2 cups apple juice
l cup dry white wine
l cup water
l cup soy sauce
l/4 cup non-iodized salt (rock salt)
l/2 tsp. onion powder
l/2 tsp. garlic powder
l/2 tsp. pepper
l/2 tsp. tabasco sauce

I mix this in a 1 to 1 1/2 gallon glass or plastic container. Do not use metal. I then cut the fish into approx. 3" to 4" wide sections. Leave skin on. After thoroughly mixing the brine and making sure the rock salt is dissolved, fill the container clear to the top with fish. Let it brine over night in the fridge. (approx 8-10 hours) I do shake the container three or four times to get the brine thoroughly mixed. If you have more fish than will fit, save the brine and use it again. Do not rinse fish when taking it from brine. Use paper towels to sponge up any excess brine from the fish.

I usually use three pans of alder, and smoke from 9 hours on thin pieces to l3 hours on thick.
This is using a 'Little Chief' smoker. If cold outside, control temp using the cardboard box the smoker came in.

Dale

[Day Late]

Okie,

I can't believe it, but of the thousands of recipies out there, your's matches mine exactly!!!
The only thing I do different is brine overnight (turning a couple of times before I go to bed). I got mine at a NW Steelheaders meeting here in Corvallis years ago. I've never had a single disatisfied "eater" and in fact I usually have to limit how much I put out when we have guests or they'll eat my whole stash. Thanks for sharing a great recipe! [img]graemlins/applause.gif[/img]

Day Late

P.S. Tried something new lately, after the fish has glazed on the racks for about 20 minutes, sprinkle with some black pepper then put in the smoker. I think you'll enjoy it.

[ 12-22-2003, 05:37 PM: Message edited by: Day Late ]

[Okie]

Day Late, I'll try your suggestion on the smoking and have been using that recipe for many years, couldn't remember where it came from but it works. It's the only one I use and keep the ingredients on hand to make it when ever a fish smoking situation comes up. I have used it on Smelt, Osyters, Shad, Sturgeon and it works good on all of them.

[Bendman]

Very easy and very good! 1 cup salt to 3 cups brown sugar. Add water to cover the fish. Not too much. This is enough for about one small springer. up to about 15 lbs. When your fish is bigger just remember 3 sugar to 1 salt. O ya! remember to use Alder!

[jokester]

Old Man River posted this brine a couple months ago, but this is DEFINITELY my favorite. I've modified it to what I normally use, but If you like your smoked salmon/steelhead with a little sweetness to it, this is the brine to try! This brine will smoke about 12-15lbs of fish.

3/4 cup non-iodized salt
4 cups brown sugar (light or dark)
2 1/2 cups Pineapple juice
2 1/2 cups Yoshida's Sweet & Savory Gourmet Sauce
2 tspn onion powder
2 tspn garlic powder
2 tspn black pepper
2 1/2 Tblspn ground ginger
2 tspn Cayenne or crushed red pepper
1 small bottle of seasoned pepper

Mix all ingredients well in a plastic container. I skin my fish before brining and smoking it also. Place fish into mixture to brine overnight (approx 12-16 hours), re-coating fish every 6 hours or so. The longer in the brine, the better the taste IMO! To smoke, spray racks with PAM or other non-stick spray and place fish on racks. Sprinkle seasoned pepper on each side of the fish before smoking. This adds a litle "kick" to the fish. Smoke until done!

Hope this helps!

-jokester

[ 12-23-2003, 11:34 AM: Message edited by: jokester ]

[float2ber]

Makes one gallon:
1 cup pickling salt
1 cup brown sugar
1/4 cup soy sauce
1 tsp. onion flakes
1 tsp. garlic flakes
3 bay leaves
1 tsp. dill
1 Tbs. cayenne pepper
1 tsp. black pepper
soak 12-24 hours. blot with paper towel (don't rinse). I use 3 pans of alder chips and smoke 9-12 hours depending on the weather. These other recipes sound good and I will have to expand my recipe.

[crabbait]

For doing a big load (couple Brinkman's full:

To 1 gal of water:

2 lbs brown sugar
2 cups non-iodized salt
1 cup pepper
everything else you can think of!

The list is endless and it all comes out good as long as you start with a good salt/sugar base. Remember that frozen salmon will absorb salt much more easily than fresh. Even with frozen, the above blend will not get too salty.

[Day Late]

These are all great recipies. My personal creed is when someone hands me a cold beer I don't ask what brand it is and when someone shares some homesmoked salmon/steelhead with me I gratefully accept. I haven't been disappointed yet!! Merry Christmas to all.

Day Late

[greenbuttskunk]

2 cup water
1/2 cup soy
1/8 cup kosher salt
3/4 cup brown sugar
1/2 cup cranberry juice
tblsp minced garlic
tspn black pepper
tspn worchester
tspn dry mustard
tspn dryed dill
2 tblsp maple syrup
dash of red pepper flakes

Marinate for 24 hours, making sure the fillets are coated well. Then remove, dry off the fish and let sit for about 3-4 hours in the fridge.
Smoke with two pans of alder/apple, alder, or apple for about 3-4 hours. Finish in the oven on low (175-200) for about 45 min-1 hr depending on thickness, basting with this. FYI make sure
to put alum. foil under fillets, the basting sauce
is tough to clean off the inside of the over otherwise.

1/3 cup soy
1/3 cup brown sugar
1/3 cup water
black pepper
1/3 cup strawberry preserves
Mix well and baste fish till they have a deep carmel color.

Enjoy!
GBS


[ 12-23-2003, 03:27 PM: Message edited by: greenbuttskunk ]

[lost_sailor]

1 quart of water
1 cup sea salt
1 cup brown sugar
1/4 cup soy sauce
1/4 cup Chardonnay
1 Tbl Johnny's Seasoned Salt

Alder & Apple chips