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Buttkicker,
The salmon recipe I have been using for three years, with rave reviews, is as follows.

*1 gallon water; 1/2 cup brown sugar; 1 cup kosher salt. mix salt/sugar in water until disolved.Soak for 2 hours, rinse well . 18 hours in refrigerator uncovered(to form pelicles)*Smoke to 155* ,1 to 1 1/2 hours @ 225 * I use 3 oz alder or apple. * an alternate recipe you can use honey in place of or in addition to brown sugar.. I get requests to smoke for partys & family all the time. I have found farm raised is better than wild due to the extra fat content. The wild is really dry.

RT
we eat the first night hot out of the smoker and the follwing day I make salmon salad sandwiches with the leftovers.

Some Mayo. 1/4 inch diced red pepper. course ground black pepper and a small squeeze of fresh lemon juice. I just chunk the salmon and not too much mayo, it should not be all squishy, you should taste sweet smoked salmon flavor over any mayo taste. FYI use or make only what you want to eat at the time, as it will just taste like red peppers if any is saved in the frige for later.

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