Smoked Salmon
- Ready In:
- 20hrs
- Ingredients:
- 4
- Yields:
-
2 pounds
- Serves:
- 8-12
ingredients
- 1 quart water
- 1⁄2 cup non-iodized salt
- 1⁄2 cup sugar (white or brown)
- 2 lbs boneless salmon fillets
directions
- Fill a nonmetallic container with 2 cups warm water. Add salt and sugar and mix untill desolved. Add rest of water ( cold ). This may be doubled if you need more brine.
- Cut the fillets into equal size chunks or strips.
- Immerse prepared fish completely in the brine solution.
- Brine 1 inch thick pieces 8-12 hours or overnight in the refrigerator. Pieces to 1/2 inch thick about 4 hours. Stir Solution occasionally. You may also use zip-lock bags for this step.
- Remove fish from brine, rinse and blot dry with papertowels. Place fish on racks and let dry for about 1 hour. You will notice a tacky glaze on the surface of the fish. It is now ready to place in the smoker.
- Start smoker before adding fish so you have it going when you put it inches.
- 1 inch thick fillets will take 8-12 hours to smoke, using 3 panfuls of smoking chips ( Alder chips are best for fish). Fillets to 1/2 inch will take 5-8 hours, using 2 panfuls of chips.
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RECIPE SUBMITTED BY
RobinAnn
United States
I live in the San Joaquin Valley of California. My family and I like to Camp, fish and travel. I love to cook and bake.