Title: Smoked Salmon, Bass, Hybrids
Categories: Smoke Info Salmon
Yield: 4 Servings
1st Brine bath - 1 cup Kosher Salt to 1/2 gallon 50-60F water, use ice if
needed to keep it cool. Submerge fish for 30 min, remove and rinse, 2 nd
Brine Bath - 3/4 cup Kosher Salt, 1/2 cup brown sugar, 1 tbl Tabasco ,
50-60F 1/2 gallon water, brine for 1 hour, Remove fish,pat dry (skin side
also) place on paper towels. sprinkle with Paprika and Marjoram. Air dry
till a shiney film covers the fish. ( I use a fan to aid in the drying time
) I slow smoke at 180-200F. 3-5 hours and you got it nailed. I use the
SnPP,so there is no direct heat. If using a bullet smoker, keep the water
pan 1/2 full and the heat down, don't want to dry them out and have Salmon
Jerkey. give this a try and you should have some great eating,,,,,,
Lonnie ( after a time or two you may want to + or - the amount of salt
depending on how you like your smoked fish) same with the hot sauce From:
Bbq@listserv.Azstarnet.Com