Title: Al's Smoked Salmon
Categories: Fish Smoke Preserve Salmon
Yield: 1 Servings

		Salmon fillets, cut into 2"
		Widths
		Mixture of:
1		Part plain salt (no iodine)
		And
2		Parts brown sugar

In a large ceramic or stainless steel bowl layer in salmon and salt/sugar mixture; pat mixture around all the pieces of salmon. Cover the salmon with a plate that is smaller than the bowl and weight down with something heavy. I use 2-liter plastic pop bottles.

Let brine in the frig for at least 24 hrs. The juice from the fish makes the brine liquid.

Remove the salmon pieces from the bowl and rise well in running cold water. Lay out on paper towels, skin side down and pat dry. Allow to air dry for an hour; a glaze will form on the salmon.

Place salmon in the smoker with small spaces between the pieces. If you are using a Little Chief or similar smoker, use just three pans of wood for the smoke. The fish can absorb just so much smoke and three pans is certainly enough. Continue to apply the smoker heat until the salmon is firm to the touch. Cool and store in zip-lock bags in the frig. Don't worry about how long the smoked salmon will keep. It will be gone long before it turns off. (licking fingers)

From: Al Martin From: Pat Stockett Date: 31 Dec 96 National Cooking Echo Ä

previous

next