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Where can I find Mr. T's Smoked Salmon Recipe?
I did a quick search and couldn't find his original post, but here is what I've been using for years, and I believe it is his original brine recipe:
2 cups lt. brown sugar
1/2 cup Kosher salt
1 Tbs garlic powder
1 1/2 tsp cayenne pepper
1 1/2 tsp freshly ground black pepper
1/2 tsp paprika
4 bay leaves
4 cups cold water
Stir all the ingredients well until sugar and spices are dissolved. Cool the brine in the fridge a couple hours before adding fish. This makes about 4 1/2 cups of brine, enough for 2 large sides of salmon, about 3 lbs. (or 6 pieces the way I cut them). If using 4 sides (I usually do), I increase the amounts 50%.
I use a large (2 1/2 gal) zip bag and place the fish in the bottom, then add the well-mixed brine, and carefully squeeze out as much air as possible before closing. I refrigerate overnight, at least 12 - 14 hours. Place the bag in a pan for leaks - don't ask me how I know this. Remove fish, rinse off brine and pat dry with paper towels.
I then place the fish on racks to dry and form a pellicle (a thin shiny layer of protein that seals the fish and helps keep it moist). A small fan helps. This usually takes around 60 - 90 minutes, depending on temperature and humidity, until the fish feels sticky and almost dry to the touch. You are now ready to smoke.
My experimentation over the years with my Amerique has resulted in me smoking at 200 F for about 80 - 90 minutes, until the internal temp is 145 in the thickest piece of fish. Usually the temp varies from 145 - 155 in the finished pieces. Then I cool to room temp and package in a vac sealer.
Your smoker will undoubtedly vary.
Hope this helps. I don't know if Mr. T is still around here, but I hope he'll chime in if he is.
Hi Jay1924, Thank you very much for your kind information and for answering my question. I also found the original post (page 1 of this thread) and recipe and you are right on! Appreciate your help very much!
Not sure if you found Mr. T's original long post: https://forum.cookshack.com/to...lmon-from-go-to-show
Just to be sure. Post when you have a result!
Glad you are enjoying. 
Oh how I miss my days in Alaska. I was stationed at Ft. Richardson from 86-89. We had salmon and halibut all the time. I couldn't afford it now.
I am certain it was plentiful. At least it left you with some good memories. Look for a sale and give it a shot.
Earlier this summer, I was able to get Copper River sockeye fresh at Costco for several weeks at about $14 per lb. I thought that was a really good price, and over that time, I smoked about 30 lbs and put it away for the winter. Such a treat to have high quality smoked salmon when the snow flies.
Again, thanks to Mr.T, whose salmon brine I use every time, and it always satisfies. Not too salty, not too sweet, and the salmon flavor is foremost. I've got it down to an almost mindless process; mix brine, cool brine, cut salmon, place in bags with brine, next morning, rinse salmon and pat dry, place on stacked racks under a fan to form the pelicle, smoke, cool on racks, vacuum pack and freeze. I do about six lbs per batch, no muss no fuss.
In the late 1980's, I fished the Juan De Fuca Strait off Port Angeles WA, every summer in August, trolling for salmon. Coho and King were plentiful back then, not so much now. I recall coming in at the end of the day with many lbs of fresh coho, and a king or two. Good times I will never forget. Also trapped Dungeness crabs in Dungeness Bay - a special memory.
Thank you so much for your recipe here. Though I don't know much about. But I hope I could learn a lot.
You are welcome. Hope you enjoy your salmon. We are here to help.
jay1924 posted:Earlier this summer, I was able to get Copper River sockeye fresh at Costco for several weeks at about $14 per lb. I thought that was a really good price, and over that time, I smoked about 30 lbs and put it away for the winter. Such a treat to have high quality smoked salmon when the snow flies.
Again, thanks to Mr.T, whose salmon brine I use every time, and it always satisfies. Not too salty, not too sweet, and the salmon flavor is foremost. I've got it down to an almost mindless process; mix brine, cool brine, cut salmon, place in bags with brine, next morning, rinse salmon and pat dry, place on stacked racks under a fan to form the pelicle, smoke, cool on racks, vacuum pack and freeze. I do about six lbs per batch, no muss no fuss.
In the late 1980's, I fished the Juan De Fuca Strait off Port Angeles WA, every summer in August, trolling for salmon. Coho and King were plentiful back then, not so much now. I recall coming in at the end of the day with many lbs of fresh coho, and a king or two. Good times I will never forget. Also trapped Dungeness crabs in Dungeness Bay - a special memory.
Glad you are enjoying your salmon. After my morning coffee, I have some to smoke myself.
Mr T is the King of smoked salmon and just about anything else!
Salmon has always been one of my favorite items to smoke. All types of salmon have been in my smokers at one time or another. From the Kings and hard to find Sable Fish or Black Cod to the small Blue Backs always in search of that one recipe and technique that people would crave for. After over 25 years of smoking salmon, the following has become my go-to method.
My favorite salmon to smoke is the Sockeye. Its deep red color and texture seem to do well canned or kept in fridge. Although the Kings and Sable have a wonderful flavor the Sockeye is well accepted and more economical. shareit vidmate apk