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Smoker | |
Christmas Party 2016, Christmas Eve 2015 | |
| Brine (this is for a smoker fill reduce on amount of fish you are doing) 1 gallon cold water 1 quart teriyaki OR soy sauce 1 cup pickling salt 2 Lbs brown sugar 2 Tbsp garlic powder 3 Tbsp cayenne pepper Optional agave, maple, honey, hot peppers or hot sauce Salmon cut in uniform 3/8-1/2 wide and 3-6 inches long (skin on preferred) | |
| Combine brine. If you are going with the optional ingredients, make the brine the night before and let set overnight to let the flavors meld. Soak salmon in Brine 12-24 hours (you can cut brine based on amount of fish you are doing) in a refrigerated spot. (you can place fish in a cooler, cover with brine and then place a rack to hold them in the liquid). Remove from brine and rinse. Place fish on drying rack and allow to dry to shiny coat/slightly tacky feel. 3-4 hours in a house 12-26 in a cold but above freezing location. During drying you can sprinkle cayenne/parsley/chive/dill. (note if you are using a Bradley unless its freezing, leave the oven off till you get above 140, the smoker element will pretty much keep it in the <140 range depending on the outdoor temp it will be 70-140) Smoke 100-120 for 1-2 hours 140 for 2-4 hours 175 for 1-2 hours to finish Longer times are for higher oil content/thicker fish. You want internal temp of at least 145 | |
| you can freeze, wrap tightly (airtight) | |
Excellent | |
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