Heijacs smoked salmon

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Heijacs smoked salmon

Post by Heijac »

Brine - This amount was just right for 8 fish, 16 filets, skin on

1/3 cup brown sugar
1/4 cup non-iodized salt
1 cup soy sauce
1 cup teryaki sauce
1 cup water
1 tsp onion salt
1 tsp garlic salt
1 tsp pepper
1 cup dry white wine

mix in a plastic bowl, stir untils salts and sugars are dissolved. Place fish in brine overnite. Remove fish, rinse in cold water, and pat dry with paper towels. Let fish sit on a cookie sheet or some tinfoil for about an hour in open air. Put the cat outside while doing this.

My smoker is pretty well insulated. I run it at 225 degrees, for about 3 hours. Takes a little longer if you have some large thick filets, but is perfect for 8 clones. And DONT FORGET to spray your racks down with Pam before you load it up.

This recipe is pretty strong, especially if you prefer the flavor of hickory smoke, as I do. But its delicious, and lot of folks seem to like it
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