Smoking Salmon

[Alchase]

I use one part non-iodized salt 3 parts brown sugar, and one pint pure maple syrup. Brine over night, stirring occasionally, rinse and pat dry. Smoke with alder, apple, or cherry depending on mood 150 degrees or less for 4-6 hours with smoke only the first 3 hours. If making squaw candy, I coat the fish after brining and rinsing with brown sugar and put in the fridge over night. The sugar will cure the fish very well. Then smoke for 6-8 hours with apple and/or cherry

[pinelockiller]

i always go 2 cups sea salt to 3 cup brown sugar then what ever seasonings u like terioky and garlic works really well for salmon

[bullcanyon]

We always do a dry brine.  Similar to what has been mentioned. We usually let sit in brine for at least 24 hours. Than as stated.  Let sit out until tacky than smoke for 6-7 hours in my homemade smoker.  Temps rarely reach 100 degrees.  Than finish in oven at 325 with a honey glaze.

One thing we do is freeze the fish first.  I can't prove it, but years ago an ol timer told me to do this because it opens up the pores in the meat.  This helps with absorbing the brine. So we never smoke fresh fish without freezing first.  Like I said.  Can't prove it, but no one will turn down our fish.  So it must be working.

[fishcrazy]

We always do a dry brine.  Similar to what has been mentioned. We usually let sit in brine for at least 24 hours. Than as stated.  Let sit out until tacky than smoke for 6-7 hours in my homemade smoker.  Temps rarely reach 100 degrees.  Than finish in oven at 325 with a honey glaze.

One thing we do is freeze the fish first.  I can't prove it, but years ago an ol timer told me to do this because it opens up the pores in the meat.  This helps with absorbing the brine. So we never smoke fresh fish without freezing first.  Like I said.  Can't prove it, but no one will turn down our fish.  So it must be working.

You might be onto something. I have found that frozen fish takes less salt than fresh fish. I don't like salty smoked fish. This might explain why I can use more salt on frozen fish.

Kris