Post by April B. on Feb 21, 2003 13:46:00 GMT -6
Smoked Salmon Recipe
It works not only for salmon but trout and sturgeon as well
First thing you will need of course is some fish, preferably frozen first and then thawed out.
Freezing your fish first will help to break down the meat's enzymes making it easier to accept a brine and speeding up the curing process.
Brine Ingredients:
2 Cups of brown sugar
1/3 Cup of salt (pickling or coarse)
2 Tbs. garlic salt
2 Tbs. onion salt
2 Tbs. celery salt
2 Tbs. dry mustard
2 Tbs. coarse black pepper
Mix ingredients together in a large mixing bowl.
As this is a dry brine recipe, no liquids should be added.
You will need a large 2 inch deep pan to cure fish in.
Place fillets skin side down in your pan and coat heavily with brine ingredients.
Cover with a piece of foil or Saran wrap and place in refrigerator for 24 hours.
After salmon has cured for 24 hours remove from refrigerator and rinse fillets off in cool water.
Pat dry with paper towels and place on smoker rack.
If you like a stronger tasting smoked salmon as I do, you can pepper lightly and brush fillets with liquid and brine left over in the bottom of the tray you used to brine your fish.
Use either alder or apple wood for smoking.
Smoke to desired doneness.
Depending on the size and thickness of the fillets you are smoking, it can take anywhere from 4-6 hours to ;D
It works not only for salmon but trout and sturgeon as well
First thing you will need of course is some fish, preferably frozen first and then thawed out.
Freezing your fish first will help to break down the meat's enzymes making it easier to accept a brine and speeding up the curing process.
Brine Ingredients:
2 Cups of brown sugar
1/3 Cup of salt (pickling or coarse)
2 Tbs. garlic salt
2 Tbs. onion salt
2 Tbs. celery salt
2 Tbs. dry mustard
2 Tbs. coarse black pepper
Mix ingredients together in a large mixing bowl.
As this is a dry brine recipe, no liquids should be added.
You will need a large 2 inch deep pan to cure fish in.
Place fillets skin side down in your pan and coat heavily with brine ingredients.
Cover with a piece of foil or Saran wrap and place in refrigerator for 24 hours.
After salmon has cured for 24 hours remove from refrigerator and rinse fillets off in cool water.
Pat dry with paper towels and place on smoker rack.
If you like a stronger tasting smoked salmon as I do, you can pepper lightly and brush fillets with liquid and brine left over in the bottom of the tray you used to brine your fish.
Use either alder or apple wood for smoking.
Smoke to desired doneness.
Depending on the size and thickness of the fillets you are smoking, it can take anywhere from 4-6 hours to ;D