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One favorite way of enjoying the taste of the Alaska salmon or trout
you catch whether you are an Alaskan or an Alaska vacationer is by smoking. Smoking is an ancient way of not only eating fish but preserving it also, and Alaska salmon and trout lend themselves to this type of cooking and preservation because they are rich in oils, which have been found to be an excellent and healthful addition to your diet. Smoking salmon and trout is relatively easy and non high tech and with only a slight bit of attention you can achieve some very tasty results.The ingredients below are for a basic dry brine. Other spices may be added to suit your own taste.
4 cups brown sugar
2 1/2cups pure salt
6 tblspoons pepper
2 tblspoons cayenne
4 tbls garlic powder
Cut salmon fillets into pieces like one fillet or side could be cut in half or thirds. Find a large roasting pan and lay out a layer of the fillets skin side down, cover
the fillets with the brine you made, about a 1/8 to 1/4 inch layer, put next layer of fish and do the same. cover the dish with foil and place in a cool spot or the refrigerator.let stand overnight. after standing
remove fish fom baking dish and rinse thoroughly with fresh cold water. Allow fish to air dry on a dry rack until a glace forms and the fillet looks dry.At this time you are ready to smoke your creation. Use of
exotic woods can add to the flavor of your smoked salmon , but it is recommended that you smoke your fillets throughly and that some time during the smoking process your smoker should be at 175 degrees for at least
a 1/2 hour. From that point the dryness is a matter of taste. The electric and gas smokers in most fishing stores are fine for this process. A Weber type grill works fine also providing you watch the heat and dont
cook the salmon, remember it is the smoke you want to prepare the fish.
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