|
Washington Salmon, Steelhead, and Sturgeon Fishing Guides, Charters & Trips
|
Brine Ingredients:
2 Cups of brown sugar
1/3 Cup of salt (non iodized)
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 3 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 18 to 24 hours remove from refrigerator and rinse fillets off in cool water. Pat dry with paper towels and place on smoker rack. Let fillets air dry for at least one hour before smoking
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 smoke. if using luhr jensen chief smoker - use two pans only.
|
Copyright © 2005
|
