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One cup of salt and 2 cups of brown sugar per gallon of water. Leave in brine for two hours. When you clean the Reds you want to end up with not more then 1/2" of meat on a 1" wide strip, easy to do. Lightly rinse the strips and lay them on your racks. Let them air dry so they are glazed over, takes a while depending on the day. Then start smoking them till you get the smoke flavor you want, after that let them keep drying till they are as dry as you want. If you are using one of the Chief Smokers it is hard to do. I cold smoke and air dry my strips. Built the current smoker out of cedar and stainless grates. Sides remove and it is screened in for bug free drying. The hot plate is not hot enough to cook the fish. You never want the oil to show up as white spots on the fish from to much heat. I have been doing it this way for years. As you know there are lots of ways to smoke fish so get ready to pay your dues till you find your best way. It is a noble pursuit that gives great rewards! Have fun!  

Message Thread:

• smoked salmon recipe help Akcomidogs Jan 06 2006
  • Smoked salmon AkHunter45 Jan 09 2006
  • smoked salmon recipie .338 mag. Jan 06 2006
  • Forever Perfect AlaskanAuthor Jan 06 2006
    • dry brine Mr. Pid Jan 06 2006
  • not real sweet.... jklingel Jan 06 2006
    • Brine Snowwolfe Jan 06 2006