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Layer your pieces in a large cake pan or roasting pan. Sprinkle with salt, about twice what you'd use at the table. Cover with brown sugar. Add another layer and do the same thing. When the pan's full, cover with plastic wrap and refridgerate overnight. In the morning the pan will be full of juice. I remove the pieces and put them on a rack to air dry, or in a dehydrator if you have one (no heat). My buddy rinses his and then air dries. Once the pieces are tacky, into the smoker they go. If you like cinnamon or nutmeg, add a few sprinkles over each layer.

I like to cold smoke for a couple of hours and can the fish, too, using the same dry brine procedure. Add a few pieces of sliced jalepeno to each jar. Mmmm. Good stuff.

Pid

Message Thread:

• smoked salmon recipe help Akcomidogs Jan 06 2006
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    • Brine Snowwolfe Jan 06 2006