01-04-2004, 04:40 AM
Heres one from my uncle in oregon.
Brine:
2 cups plain salt (non iodized)
2 cups brown sugar
1 gallon cold water (must be cold, and distilled should be considered)
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 Bay leaf
2 tablespoons liquid smoke
6 tablespoons soy sauce
Fresh fish - 2 hours in brine
Frozen fish - Thawed, then 45 minutes in brine
Cut salmon/steelhead in half, lenghtwise.
Brine.
Rinse in cold, running water.
Dry on racks 1 1/2 - 2 hours.
Place in smoker.
Use 3 pans of Alder, Vine Maple or Hickory chips.
Use 1 pan of chips every 3 hours (use 2-3 pans).
Rotate racks from top to bottom when adding wood chips.
Due to varying outside temperatures, additional drying may be necessary.
Dry fish in oven, set at 175 for 1/2 to 1 1/2 hours, checking at 15 minute intervals for degree of dryness you prefer. Keep oven door cracked to let moisture escape.
Enjoy!
[signature]
Brine:
2 cups plain salt (non iodized)
2 cups brown sugar
1 gallon cold water (must be cold, and distilled should be considered)
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 Bay leaf
2 tablespoons liquid smoke
6 tablespoons soy sauce
Fresh fish - 2 hours in brine
Frozen fish - Thawed, then 45 minutes in brine
Cut salmon/steelhead in half, lenghtwise.
Brine.
Rinse in cold, running water.
Dry on racks 1 1/2 - 2 hours.
Place in smoker.
Use 3 pans of Alder, Vine Maple or Hickory chips.
Use 1 pan of chips every 3 hours (use 2-3 pans).
Rotate racks from top to bottom when adding wood chips.
Due to varying outside temperatures, additional drying may be necessary.
Dry fish in oven, set at 175 for 1/2 to 1 1/2 hours, checking at 15 minute intervals for degree of dryness you prefer. Keep oven door cracked to let moisture escape.
Enjoy!
[signature]