Smoked Salmon Recipe - Cooking Index
Smoked Salmon Recipe - Cooking Index
| 1 cup | 198g / 7oz | Sugar |
| 1 cup | 160g / 5.6oz | Brown sugar |
| 1/4 cup | 59ml | Salt |
| 1 teaspoon | 5ml | Garlic powder |
| 1 | Hot water | |
| 1 | Cold water | |
| 3 lbs | 1362g / 48oz | Fresh salmon |
Mix the first five ingredients and then add cold water.
Put salmon in brine mixture and leave for 8 hrs in refrigerator.
Remove salmon, run water over to rinse off then towel dry.
Put the salmon on a cooking rack at room temperature and allow a glaze to form on the outside of the fish--about 1hr.
Put in smoker for 6 to 10 hrs. (cooking time may very due to the outside temperature. The hotter the weather the less cooking time needed.)
Use 3 to 4 loads of wood chips (apple, alder, cherry) or (1 to 2 if hickory.)
Source:
Jerry Heinsohn
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.