Al's smoked salmon
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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) | ||
Directions
Submitted By JOANN PIERCE On 01-05-95