Smoked Salmon

posted by SHARON 06-29-98 3:37 PM 


Smoked Salmon

1 Salmon about 4 to 5 pounds, either cut into steaks or fillets (we prefer fillets) 
1 recipe of brine 

Brine:
1/3 cup sugar 
1/4 cup non-iodized salt 
2 cups soy sauce 
1 cup water 
1/2 tsp. onion powder 
1/2 tsp. garlic powder 
1/2 tsp. pepper 
1/3 tsp. tabasco sauce 
1 cup dry white wine 

Mix together and pour over fish. 

Fillet salmon making sure all bones are out. Run fingers along meat and if 
a bone is felt take a pair of tweezers and pull out. Leave the skin on the 
fillet for easier handling while smoking. 

Wash fillets well. Place fish in a non metal pan and pour brine over fish
making sure brine covers fish completely. Place pan with fish and brine in 
refrigerator 8 hours or overnight. 

Next day take fish out of brine, wash under cold water and place on paper 
towels to air dry. Let fish dry at least one hour or until a tacky glaze 
on the fish forms. 

Spraying racks with Pam helps so fish doesn't stick and makes for easier 
cleaning of the smoker rack.  Place fish on racks and put in 1 pan of 
hickory chips, plug in and let the fish smoke. 

When smoking is done, do not remove fish as it is not completley dried. 
Let fish stay in smoker until fish flakes easily. This process of drying 
takes anywhere from 4 hours on up depending on the weather. 

If it is hot out, the smoker will stay hotter. If it is colder out the
smoker cools down on the outside and therefore the fish will take longer 
to dry. 

When fish is completely dry take out and put in plastic wrap and plastic 
bag and refrigerate. When ready to use fish remove the skin and slice or 
flake into pieces and serve with crackers. 

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