WANTED! smoked salmon recipe

[julzzz]

I need a good smoked salmon recipe, I will be smoking some this weekend then canning it.  So I dont have to smoke it that long.

[Grizzly95]

I haven't found a good paper to roll them, they all fall apart 

[washingtonmuley]

Make sure you cold smoke the salmon and don't over cook before canning.
I would use a dry brine consisting of 4 cups brown sugar,1 cup salt and then add a 1 tsp of garlic powder,red pepper flakes and whatever other seasoning you might like.completely cover the fillets and let sit over night. Rinse and allow to air dry until tacky.This is the recipe I use when hard smoking my salmon and sturgeon and should work for cold smoke as well.The key to cold smoking is to use very little(less than 120 degrees) heat for no more than 2.5 hrs.Feel free to pm me with any questions.
Good luck

[k_rex]

http://www.salmonuniversity.com/rs_htss01_index.html

Tried this one last year.  Everyone was pleased.

[julzzz]

thanks guys will let you know how it turns out.

[jeepster]

i could use some advice on smoking, i got a 5 gallon bucket full of salmon fillets sliced up for smoking, going out camping tomorrow, so hopefully i can get some knowledge for when i get back...

i want to do a lemon pepper, a teriyaki style, and brown sugar and garlic.... sorry to hijack a thread, but how would i go about doing that?

lemon pepper: would i just do a basic white sugar/salt brine and put a lemon pepper crust on it and then toss it in the smoker?

i got an ok recipe for a teriyaki, but im up to ideas...

any input on brown sugar and garlic? i got a ton of fish and im always into variety.....

[steeleywhopper]

2qts water
1 cup brown sugar
1cup white sugar
1/2 cup non iodize salt
one shot of dry vermouth
couple splashes of Tabasco
small splash  of Worschesire
small splash of soy
1tsp onion powder
1tsp garlic powder
some black pepper what ever amount you like
3 bay leaves ripped apart

 Brine for two days in the fridge, mixing the fish around once in a while to keep the spices off the bottom.
Fresh out with cold water, pat dry, leave the fish in the garage or outside overnight to get a real good glaze. Smoke and enjoy.
 If you are concerned about leaving it exposed overnight then just pat dry and let air dry for a few hours. I learned this from a old timer and my fish now turns out better than ever. I don't know what it is about leaving it our overnight, but it makes it damn good. Must work out ok, I'm not dead yet.

[quadrafire]

Steeley
I use a fan to get the glaze and it doesn't take very long.

[bow4elk]

My dad's recipe has stood the test of time and by many is considered the best they've ever had.  I think it's pretty good too.

http://www.pnwbowhunting.com/2010/08/dads-legendary-smoked-salmon.html

[wildweeds]

Here's the recipe my dad's been using for almost 40 years, straight from alaska,he was in the seafood industry,this recipe from alaskan natives.It ain't got anything in it fancy but surprising enough it turns heads alot better than it reads.

      2 cups sugar(white)

      2 cups salt

       16 quarts of water


    Cut fish into pieces,soak 24 hours,stir occasionally,pull from brine and rinse,lay out on counter on old towels,pat dry with paper towels,run a fan accrossed it to "Glaze".Smoke at less than 120 degrees(any hotter and the fat will cook out of it and leave a nasty look on the top) for 24 hours. Of course the thicker or thinner the fish throws a huge monkeywrench in things and the art of smoking anykind of meat is a trial and errorr learning effort.I've taken the helm on the smoking now and presently have four freshly saltwater caught(gillnet) salmon awaiting cleaning in the AM, 3 dogs and one silver.