View Single Post
Old 08-26-2013, 09:04 AM   #9
is one Smokin' Farker

TroyA65's Avatar
Join Date: 04-20-13
Location: Pleasant Prairie, WI

I would suggest trying a traditional brine before you do a dry cure. I just had some this weekend that was done with a dry cure/brine and the flavor just wasn't quite there. I smoke between 50-100 lbs of salmon each summer and listed below is what I do for every batch. I've tried some "fancier" brines and I have regretted it everytime. I have heard that the salmon you have on the west coast has a higher fat content than what we get out of Lake Michigan, so you may want to use a milder wood like pecan or alder. I also like to use cherry for the salmon.

Here is my recipe and instructions for smoked salmon

• 2 quarts water

• 1/3 cup canning salt

• 1/3 cup curing salt (mortons tender quick)

• 2/3 cup brown sugar

• 1 tablespoon Lawry season salt

• 2 tablespoons pickling spice

• wood chips/chunks (hickory, pecan, cherry, apple, etc…)

Mix all ingredients and stir until sugar and salt dissolve.

Pour over fish, cover, and refrigerate at least over night or for up to 48 hours.

Remove fish from brine, rinse, and place on racks to air dry for about two hours to form the pellicle.

Place on well oiled smoker racks, skin side down.

Place apple juice in the water tray of smoker.

Smoke fish for 1-2 hours or until fish reach internal temp of 140-145 degrees F. (or until fish juices turn white).

Feel free to PM me if you need more specific instructions or have questions. Good Luck!!
Weber Summit S-670, Backyard Bomber MJH, Weber 22.5 WSM, Mini WSM
TroyA65 is offline   Reply With Quote

1 members found this post helpful.