"First of all
I only use Demerara brown sugar. I order off eBay. C&H and other brown
sugar are not really brown sugars other than adding molasses.
It's Northern King Salmon. Served with capers, cream cheese, and stuffed olives with fancy cracker
Remember, I do large batches so adjust ingredients as needed.
2 kilos of Demerara
1 1/3 cups
of pickling salt (non-iodized)
3 quarts of
1 quart of
all in a stainless pot and slow boil. Take care not to scorch sugar.
Bring it up slow and pay attention or it will boil over. And make a
cool and refrigerate brine. DO NOT USE WARM BRINE. It will ruin your fish.
or steaks and soak in the brine for 24 hours or longer if pieces are thick.
is done this is probably the most important step that people neglect to do.
out of brine put on racks on counter and let air dry. I will air dry overnight with
a fan on. The fish will start getting a pellicle formed on top. Actually, fish
will start to dehydrate. It will get translucent and dry to touch.
has happened. I fill 6 racks on my SmokinTex 1500 with fillets skin down. I use
alder wood chunks. About 4 ounces. I start at 100°F. degrees for first hour.
Then 140°F. for 2 hours. This helps to slowly dry outside of skin so inside is
I turn up
smoker after these 3 hours to around 170°F. At around 6 hours check with your
thermapen. I pull at 160°F. internal temp. Once pulled let cool and
refrigerate. The smoke will set into the fish and will no longer cook further.
refrigerating I will package for customers’ requests.
will do about 40 pounds of steaks or fillets. 5-gallon food grade bucket works
appetizer is this salmon mentioned above with cream cheese, capers, stuffed
olives and choice of nice crackers. When I smoke, I always start first hour at
100°F. degrees. Next 2 hours at 140°F. Remainder at 160°F. to 170°F. and check
with thermapen to 160°F. finish temp. So it has a nice glazed crisp outside and
a moist textured inside.
My SmokinTex1500 has
run nonstop since 2013. I do over 2500# of fish a year plus all the other fair,
pork poultry, beef, nuts, seafood and cheese. I've only replaced 1 part. The 2
way on of burner on off switch.
Cut salmon lengthwise in strips."