Recipe and directions for top shelf smoked salmon with dry brine

[Kc_Kracker]

Holy smokes, that salmon looks tasty as heck KC. I get back stateside next week, hoping I can find some time to go salmon fishing while I'm home if the rivers are doing well. Since I live in Yelm we usually make the trek down south and hit up the Cowlitz. Any of that salmon left? 

yes the cow is kickin em out and tons of jacks. the satsop and chehalis are doing ok but need rain

[HarboritE]

Thank you KCcracker. Im smoking some up today. Ive smoked quite a bit of fish and i dont think ive done the same  recipe twice, and done alot of experimenting. So much that I feel I need to start the whole learning process over, and this simple brine is where im going to start ! I appreciate all of the info you give out here. I work in lacey, if you ever need someone to taste test, or help with any labor projects around your place I'd be happy to help in return for your advice and recipes you give here.

[Alchase]

HarboritE, I started keeping a smoke log about twenty years ago, because I could never remember which method I used, and which on I liked.
I record salmon type, brine used, wood type, temp, and how long on smoke. Then if I liked it or not.

[Kc_Kracker]

Thank you KCcracker. Im smoking some up today. Ive smoked quite a bit of fish and i dont think ive done the same  recipe twice, and done alot of experimenting. So much that I feel I need to start the whole learning process over, and this simple brine is where im going to start ! I appreciate all of the info you give out here. I work in lacey, if you ever need someone to taste test, or help with any labor projects around your place I'd be happy to help in return for your advice and recipes you give here.

No labor needed, just GPS coordinates for an elk or deer 

[wildweeds]

Ive tried dry brine, didn't much care for it, for me I like fish not sugar. My style is direct from an Aleut indian in Alaska, one of my dad's buddies up there in the 60s. The temps are the same as yours, cook time about the same. I cut snack stick sized strips and hang in the smoker.

[Kc_Kracker]

Ive tried dry brine, didn't much care for it, for me I like fish not sugar. My style is direct from an Aleut indian in Alaska, one of my dad's buddies up there in the 60s. The temps are the same as yours, cook time about the same. I cut snack stick sized strips and hang in the smoker.

well by all means share the directions and recipe with us, we too might also "like yours better" if we can try it  hey ill try anything once, especially in mexico!

[Twispriver]

What kind of fish will you have to smoke in Idaho when you move?

[wildweeds]

Here ya go Kc , I strip fish from collar to tail, 3/4 to 1 inch  inch wide strips, the key is leaving the collar plate on, thats tough and is key to supporting the weight in smoker. Brine is 1/2 cup sugar (white), 1/2 cup salt, 1 gallon of water, throw fish in soak  12 hours, remove,ever so slight rinse, I skewere on 316 stainless 3/16 size tig welding wire sharpened on one end, hang to dry , usually 6 to 8 hours with a fan moved several times. put in smokehouse and start in on low and slow, I start at about 100 and smoke with maple pellets in a cast iron pan. It progresses along to 130 and at the very end I turn it up to 150 for 45 minutes and shut it off and let cool without opening the door. After its cooled I cut with a sharp knife into uniform sticks and vaccum pack and put in refridgerator.I apply smoke until the skin turns from silver to gold. I prefer to smoke smaller sized fish like sockeye,blackmouth,coho and steelhead. 20 pound kings get to be pretty thick strips,thick strips can slip the skin and end up on smokehouse floor if it gets to hot to quick.. This is what I smoke in, single propane burner in the bottom. Very easy to achieve the low temperature.

[daddysprad]

What kind of fish will you have to smoke in Idaho when you move?

KC, When you move to Idaho you can smoke these,  Caught in Priest Lake Sunday.  I used your recipe and they turned out amazing.  Only problem is my Treager will only go down to 165 degrees.  The lakers in Priest average between 3-5 lbs.

[TommyH]

What kind of fish will you have to smoke in Idaho when you move?

KC, When you move to Idaho you can smoke these,  Caught in Priest Lake Sunday.  I used your recipe and they turned out amazing.  Only problem is my Treager will only go down to 165 degrees.  The lakers in Priest average between 3-5 lbs.

  it really bugs me that I’ve never got a Mac ! Lots of options to fish for in Idaho.

[Alchase]

What kind of fish will you have to smoke in Idaho when you move?

KC, When you move to Idaho you can smoke these,  Caught in Priest Lake Sunday.  I used your recipe and they turned out amazing.  Only problem is my Treager will only go down to 165 degrees.  The lakers in Priest average between 3-5 lbs.

Nice haul!

[Kc_Kracker]

Nice!