<\/a>This is my dad’s legendary recipe and process for smoking salmon.\u00a0<\/span><\/p>\n

A single recipe should be enough for approximately 25# of\u00a0 fish (live weight).<\/span><\/p>\n

2 \u00bd\u00a0Quart water<\/strong><\/span>
\n\u00bd Cup brown sugar<\/strong><\/span>
\n\u00bd Cup white sugar<\/strong><\/span>
\n1 Cup pickling salt (non-iodized)<\/strong><\/span>
\n\u00bc Cup regular Johnny’s seasoning salt<\/strong><\/span>
\n3\u00a0Tbsp Worcestershire sauce<\/strong><\/span>
\n1 Tbsp black pepper<\/strong><\/span><\/p>\n

Soak\u00a08 to 24 hours in a\u00a0large glass bowl or ceramic brining pot.\u00a0 Rule of thumb:\u00a08 hours\u00a0for a 3# or 24 hours for a 25# salmon, depending on the thickness of the pieces.\u00a0 Thinner fillets require less brine time that thick steaks.<\/span><\/p>\n

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Rinse and place pieces on paper towels, pat dry and allow to air dry until slightly glazed.\u00a0 A fan can speed this up but is not necessary.\u00a0 Brushing with Rum or Brandy will really improve the appearance, but is not necessary. It also has\u00a0no effect on the flavor.<\/span><\/p>\n

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Spray your smoker racks with Pam or olive oil to prevent sticking.\u00a0 Place skin side down and\u00a0put the\u00a0larger pieces closer to the heat.\u00a0 Smoke 12 to 30 hours, depending on the thickness of the fish, the dryness desired, and type of smoker used.\u00a0 I suggest keeping a notebook of smoking times for different sized batches for future reference.\u00a0 Sample occasionally after the first 12 hours until they are done to your liking.\u00a0 Some people like it dry\u00a0while others like it\u00a0moist.\u00a0 I like drying the tail fillets to a jerky-like state while the steaks I like to be moist.<\/span><\/p>\n

Remove skin before storing or freezing.<\/span><\/p>\n

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Serving suggestion: mix with mayonnaise or cream cheese to make a spread for crackers.\u00a0 Adding diced chives or fresh dill is a nice touch.<\/span><\/p>\n

Enjoy!<\/strong><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

This is my dad’s legendary recipe and process for smoking salmon.\u00a0 A single recipe should be enough for approximately 25# of\u00a0 fish (live weight). 2 \u00bd\u00a0Quart water \u00bd Cup brown sugar \u00bd Cup white sugar 1 Cup pickling salt (non-iodized) \u00bc Cup regular Johnny’s seasoning salt 3\u00a0Tbsp Worcestershire sauce 1 Tbsp black pepper Soak\u00a08 to […]<\/p>\n","protected":false},"author":7,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[20],"tags":[205,204,203],"jetpack_publicize_connections":[],"yoast_head":"\n