Smoked Salmon

[heijac (Randy A)]

Just tried this today in my new smoker, with the salmon caught on sunday. AWESOME!

Brine - This amount was just right for 8 filets, skin on

1/3 cup brown sugar
1/4 cup non-iodized salt
1 cup soy sauce
1 cup teryaki sauce
1 cup water
1 tsp onion salt
1 tsp garlic salt
1 tsp pepper
1 cup dry white wine

mix in a plastic bowl, stir untils salts and sugars are dissolved. Place fish in brine overnite. Remove fish, rinse in cold water, and pat dry with paper towels. Let fish sit on a cookie sheet or some tinfoil for about an hour in open air. Put the cat outside while doing this.

I smoked these for 8 hrs, and it was a little overdone , so 6 next time. I used the alder chunks that came with my smoker.

No more catch and release for a while!

[sonny8888]

That sounds great Randy but usually I only smoke salmon for about 3 hours. Unless it's a huge one!

[ludo]

Is it cold smoke or hot smoke ?

[sonny8888]

Hot smoke with a water pan. I usually run 220 dergrees.

[Raz]

Sounds similar to mine.
The cooler the better...
The longer the better...

[heijac (Randy A)]

This new one I just got is a Little Chief electric. Hot smoke, but low (160) temp. This was my first time, so I went by the guidelines in the booklet they sent, Just the edges around the thinner filets were a little overdone, but still tasty!

[lateforsupper]

I smoke mine for about 3 1/2 to 4 hrs at 180

[Deleted]

Not to mention...........

I heard it was a 8.5lber he was smokin, so no wonder it too soooooo long