SMOKE GETS IN YOUR (SOCK)EYES SALMON (SALLYE)
This is written for use in an electric smoker, but I think the same principles would apply to a gas smoker.
I hope I haven't made any mistakes in tranferring his recipe to this site. Even if I left something out, any smoked salmon is good, right?
- 1 c
- coarse kosher or sea salt
- 1 c
- dark brown sugar
- 1/2 c
- soy sauce
- 1 Tbsp
- garlic powder
- 2 c
- 5 TO 6 lb
- good quality salmon fillets
- celery ribs, cut into 6" lengths
- whole baby carrots
- 1 Tbsp
- 5 spice mix
- 1 large
- onion peeled & quartered
- bay leaves
FISH & VEGGIES
Place brine ingredients (items 1 through 5) in glass or plastic container that has cover and mix well
NOTE: DO NOT USE METAL CONTAINER AS IT WILL INTERACT WITH BRINE SOLUTION
Cut filets into 6" pieces and add to brine mixture.
Add more water if needed so fish is completely covered.
Cover dish and place in fridge for at least 24 hours but not more than 48 hours.
Place fish on cooling rack until a salty whitish coating covers the fish (this is called a pellicle)
This will take 1 to 2 hours, but it's worth the wait as it seals the flavor into the salmon.
Place pre-soaked hickory or mesquite wood chips into smoker.
Prepare veggies, spices and bay leaves (items 7 through 11) and place them in stainless steel bowl on bottom tray of smoker ior in smoker's water tray and cover with water.
Heat smoker temperature to 125º to 135º.
Smoke at this temperature for 6 to 8 hours until thermometer inserted into thickest part of fillet registers 140º.
Begin checking the fish temperature every 30 minutes after 5-1/2 hours as you don't want to overcook the salmon. It will dry out and lose its wonderful taste.
Remove rack with fish intact and set over a baking sheet or cooling rack for approximately 1 hour until fish is cool
After fish is cool, you should be able to remove the fish without it flaking apart onto a serving dish.
Or if you don't intend to serve at once, place in a heavy zip lock bag and store in the fridge until ready to use.
Will keep for at least a week in the fridge and up to 6 months in the freezer.