The Perfect Smoked Salmon

[7mmfan]

Been thinking about a new salmon brine so I delved into the archives. GOLD! PURE GOLD! this looks great and I just mixed the brine up its soaking in the fridge. Put the fish in tonight, pull it out in the a.m. and get to work. WIll post an update tomorrow.

[3nails]

 Tagging for your report!

[quadrafire]

Well without KCKracker we will never know if it is the Best or Not!!!!!!!!!! 
Looks pretty good to me

[GUscottie]

Tagging for my next fishing trip...
 

[7mmfan]

Out of the brine and tacking up real quick before it heads for the smoker. Smells amazing. Will get a nice dollop of brown sugar on each piece before it goes in.

[boneaddict]

Looks beautiful

[Huntin4Ever]

Glad to see this post, I just bought a Landmann propane smoker and was looking for a brown sugar brine to try.

Thanks for posting

[Huntin4Ever]

Out of the brine and tacking up real quick before it heads for the smoker. Smells amazing. Will get a nice dollop of brown sugar on each piece before it goes in.

What type of smoker do you have? How long do you leave them in for and at what temps? Firing mine up this weekend.

[Huntin4Ever]

Close to the recipe I use. Smoked a big batch of salmon and halibut yesterday. Surprised to see the earlier post that says the halibut didn't turn out. Smoked halibut is spectacular. I always eat that before the salmon.

Do you leave the halibut in as long as the salmon?

[Hawgdawg]

From the pictures it looks like 300 has his down too. I'll try to refine my dry with your method. That doesn't sound like to much work. Thanks

Tmike, I don't live far from you in the Claw. I just finished smoked elk and deer pepperoni, summer S. and kielbasa if you want to trade some pickled fish!

[Encore 280]

Salmon University has a good brine recipe on their site.

[Huntin4Ever]

Close to the recipe I use. Smoked a big batch of salmon and halibut yesterday. Surprised to see the earlier post that says the halibut didn't turn out. Smoked halibut is spectacular. I always eat that before the salmon.

Do you leave the halibut in as long as the salmon?

Halibut is really mild and takes on the flavor of the brine easily. If I have two like size pieces of salmon and halibut, I would remove the halibut earlier than the salmon. I skin my halibut and it will also cook faster so I watch it fairly close towards the end. With a brown sugar rub recipe it is really good. I tried one piece of black rockfish with this batch. It was terrible.

Thanks JKEEN33, I don't have any black rockfish so no worries there What temps are you running on the smoker?

[zike]

Be careful using the box for insulation, I was doing it in my carport and went out to check it. I couldn't find the box, all there was, was a bunch of ash on my car. It did a little damage to the grill, but as there was 4 cords of red fir it could have been a big fire and the fish was over cooked.  I now use an old frig. For a better looking fish, try a honey and maple syrup glaze. Brush it on and cook a little longer. The fish comes out with a glossy finish and tastes good.

[Badhabit]

Got this from a buddy, have to give credit to "Nog" whoever he is.

Had a Buddy ask about my latest Candy Recipe.   Here's a new one I tried with great success recently:
 
Cut Salmon into appropriate sizes chunks, then introduce to brine. (can be regular smoking size, doesn’t have to be the thin strips)
 
Brine:
1 gallon of White Cranberry Juice
1/2 cup Lemon juice
1/4 Cup Vanilla Extract
3 cups Demerara Sugar
1 cup Coarse Salt
I bag Dry Mustard (he says it’s about a 3”x 3” or 4”x 4” bad)
Garlic to your taste
 
Brine 24 hours, rinse and pat dry. Place on racks under the fans to dry.
 
Glazing:
 
Once dry to touch, glaze (standard squirter bottle works well), dry, repeat, dry and repeat 3rd time. Takes ~ 18 - 24 hours.
 
Glaze mixture:
1/3 vanilla Extract
1/3 Real maple Syrup
1/3 Rum
 
Smoking:
 
Smoke on medium heat (again 1/2 Alder, 1/2 Apple Chips) until close, then glaze a final time and finish. Very sweet tasting product that is also rather eye-appealing:
 
Cheers,
Nog

[Black Ghost]

Smoking time depends on thickness and preference.  Minimum 2.5 hours and up.  Temperature should be around 160. Outside temperature and humidity plays a part in smoking time. Really important to let fish tack up after brine.  I have layed out in front of fan to speed up dry time before placing in smoker