Smoked Salmon
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Posted on Tuesday Sep 6, 2011 at 8:00 PM  
I was given this recipe by some of the local Alaskan fisherman. It was EXCELLENT!

One gallon water
2 cups non-iodized salt
1 cup brown sugar
1/3 cup lemon juice
1 tablespoon garlic juice (or 1 tablespoon garlic powder)
1 tablespoon onion powder
1 tablespoon allspice (sift it in to avoid clumping)
2 teaspoons white pepper

Mix the above brine together in a plastic or glass bowl (never wood or metal) or use a plastic zip lock bag.
Place the Salmon in the brine and store in the refrigerator for one hour per pound.

At the end of the brining time you can let dry prior to smoking, or "lightly" rinse the filets with fresh water, then let dry for about an hour until a thin glaze called a pellicle is formed on the fish prior to smoking.
Smoke the filets using your favorite wood at 190 degrees for 2 hours for 2-3 pounds, or 2 1/2 to 3 hours for 4-5 pounds.
Fish is done when the the filet flakes easily when pressed with a fork, or 140 degrees internal temperature for bigger pieces.

Posted on Wednesday Sep 7, 2011 at 5:47 PM  
Thank you Goober!
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Posted on Wednesday Dec 18, 2013 at 10:42 AM  
I finally gathered up all the stuff for the brine and put some coho on the smoker a few minutes ago. I'll let ya know how it turns out.
Posted on Wednesday Dec 18, 2013 at 1:32 PM  



Alright, I mixed a fourth a batch of marinade and soaked five pieces of fillet for about an hour. I'd guess each piece to be less than a pound each, and a quart of the mix was enough to cover them well. I smoked the fish with apple wood, and left them on the smoker for two and a half hours...I had a bit of trouble with the temperature....thought it was good to go, came in the house and went back to check about thirty minutes later and the temp was down to around 150...I messed with the air flow and thought it was good to go again as it was staying right at the 190 mark, went in, came back out about thirty minutes later and it was up to 220. I finally got the air flow so it would hold at around that 190-200 range and went on about my business...at the two hour mark it looked like they could stand a bit more cookin', but thirty minutes later they looked like they were about right. 

I ate one....sure was good. Thanks to Mr. Goober for sharing the recipe. 
Posted on Wednesday Dec 18, 2013 at 10:25 PM  
Looks pretty good there!
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Posted on Thursday Dec 19, 2013 at 8:39 AM  
The little redhead came in around three in the afternoon and snagged her a piece of that salmon as it was still out on the counter. She raved about it...said it would sell, said I needed to market that stuff.

Lets see, fly up to Alaska, catch some more salmon, get it back to Oklahoma, smoke it, hummmm...probably be hard to come out ahead on that deal, but it might be a good excuse for going back up there anyway.
Posted on Thursday Dec 19, 2013 at 2:31 PM  
I'd take any reason to go back to Alaska!  
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