Thread: Salmon
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Unread 10-18-2013, 08:57 AM   #11
dport7
is one Smokin' Farker
 
Join Date: 10-08-13
Location: North East Georgia.
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Quote:
Originally Posted by twofishy4u View Post
I salmon fish Lake Michigan all the time and here is what I Do and it turns out well. 1 gallon water (get it warm to mix...room temp is ok). 1 cup of brown sugar, 3/4 cup of MORTON kosher salt then 1 tbs of lemon juice and soy sauce. Mix well in the gallon of water, cool the water in the fridge and add the salmon. Let it brine overnight 8-10 hrs normally. Pull it out and smoke with apple or hickory for approx. 3-4 hrs at 200-225 degrees. Note: I always filet my salmon and leave the skin on and smoke skin side down. After I cook it I let it sit and cool...then to the fridge. It is better when cold IMO. I have also added things like Garlic Parmesan sauce to the fillets in the last 30-45 minutes. Some love that some don't but everyone likes this simple no BS recipe.
Sounds like a really good recipe, I'm goona give it a try.
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