I do mine similar to daninewjersey's as far as the smoking technique. I brine overnight with 1 cup canning salt and 1/2 cup sugar to 8-9 cups water. I rinse the salmon in the morning, pat dry, pull pin bones, and then place under a fan for one hour before smoking. I then smoke at around 250 with apple wood. I pulll the salmon after the whitish opaque liquid rises up and then receeds back into the fish a bit. I then always refridgerate the fish at least a day before consuming or packaging for friends or the freezer.
|