Great smoked salmon

Former Member

I just did a batch of some of the best smoked salmon I've ever had.Here's how it goes, for whoever cares. 4lbs. boneless alaskan salmon
4 oz HI Mtn. salmon brine
1/2 gallon cold water
Brine in fridge for 16 hours.Rinse for 5 min.in cold water. Dry on racks with fan for quicker drying, about 1 hour.It forms a nice pellicle. Rub 1 cup of brown sugar on fish.Smoke @ 200 degrees for 1-1/2 hrs. 3 oz. of Hickoryin the woodbox of my model 55.SCRUMPTIOUS.

4/7/062:39 PM

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rcspottMember

Mountain Man

How big and thick did you cut the pieces of salmon for smoking?

Thanks

Rich

4/7/065:06 PM

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Former Member

About 3/4" thick, 4"by4" squares.

4/8/064:32 PM

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Former Member

I use the same procedure but with apple wood which I prefer for fish. I smoke salmon and lake trout that I catch myself in the Great Lakes. Its as good as any I've ever purchased.

4/12/062:32 PM

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Former Member

BC. I think I'll try the apple wood. I like the sweetness of that wood. I also used to fish the great lakes. I grew up in southern Ontario. We used to have relatives in Detriot. I miss bass fishing the small lakes. Theres no bass in western Canada. Great trout though. Thanks for the response.Talk again later.
Duke.(aka Mountain Man)

4/12/065:37 PM

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Former Member

Where do you purchase the 4 oz of HI Mtn. salmon brine? I'm in the military in Germany, but I could have a relative in the states purchase it for me. Does the "HI" stand for High? Any web links to purchase it?

5/16/068:16 AM

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Former Member

You can pay for it if you want, just go to:

Hi Mountain Jerky

Me, I like cardog's salmon and you can make it yourself, or search for Stuart's salmon. Lots of good salmon ideas in the forum, and yup, you have to search for them.

5/16/0610:12 AM

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