Title: Smoking Salmon
Categories: Smoke Fish Salmon
Yield: 4 Servings

2		10 pound sides of salmon
70		Degree brine solution of
1/2	c	Salt to
1	qt	Water
		Another brine solution:
2 1/2	ga	Water
1	lb	Salt
1	lb	Sugar or brown sugar or dark
		Karo
1	oz	Cure
1	oz	Crushed black pepper
1	oz	Crushed bay leave
		Garlic powder or crushed
		Garlic
		Cayenne pepper over the
		Fish
		Coarse ground pepper
		Pam
		ALDER wood

This is the recipe that I use, and weekend before last I smoked 2 10 pound sides for my father in law's birthday... he will not share ANY of it. Wash the fillet/side and soak in a 70 degree brine solution of 1/2 cup salt to 1 quart of water for 1/2 hour. I leave the skin on the one side. Prepare another brine solution containing the following: 2 1/2 gallons of water, 1 lb salt, 1 lb sugar, 1 oz cure, 1 oz crushed black pepper, 1 oz crushed bay leave. Instead of sugar, I have used brown sugar, and I have also used a big jar of Karo syrup(corn syrup - dark) I have also used honey , I prefer the corn syrup version best of all personally... Set smoker temp to 155 degrees. I soak the salmon over night, then remove from brine and use paper towels to remove excess liquid. After fish has been toweled off and is still damp, I cover with garlic powder (I like garlic) or crushed garlic. Then I sprinkle cayenne pepper over the fish. then I literally coat the rest of the flesh with coarse ground pepper. I then spray the grating that will hold the fish with Pam, as I do with the skin, and when the fish looks like it is "dry", I place it in the smoker, immediately introducing ALDER smoke... I smoke for 8 to 10 hours, or until the edge of the salmon start to appear dry. I then allow to come to room temp, and if any lasted that long, I vacuum seal in 1 pound lots. From: Jerry

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