to Smoke Salmon >> Hot Smoking
to Smoke Salmon Recipe
- 10-20 lbs. Ed's Wild Salmon, fillets
- 14 cups Salt
- 7 cups Brown Sugar
- 5 gallons Water
- 5 gallon Bucket
- Alder wood chips
Begin with either fresh for frozen wild salmon. Frozen
is actually easier because some of the moisture is lost
during the freezing and thawing process. If the fish is
not already in fillets (visit
our page on How to Fillet Fish) do it now and
then cut fillets into even sized pieces (2 x 4 inch is ideal).
Now you need to create your brine mixture of salt and brown
sugar. If you like specific spices - go ahead and add them
to the mixture at this stage. I suggest mixing the brine
2:1 salt to brown sugar but if you like a sweeter finished
product adjust the the sugar content to your taste. For
a full mixture of 5 gallons of water you will need to mix
14 cups of salt and 7 cups of brown sugar. This is enough
brine for 20 lbs. of wild salmon or halibut. You must mix
enough brine to completely immerse your fish in the solution.
I suggest using a white, 5 gallon bucket for brining. Place
the bucket into refrigeration and leave for two hours. Now
you need to remove your fish from the brine and rinse it
quickly under cold running water. Place brined portions
onto your greased (we suggest a vegetable oil spray) smoking
rack. Be sure to keep adequate space around each piece to
allow the smoke to filter around the fish from all sides.
Next place racked fish into refrigeration for a minimum
of 12 hours, this allows the fish to cure. After you have
cured the fish you are ready to smoke it. Start out as cool
as you can and gradually increase your temperature to an
internal temperature of 150 degrees (F) for 30 minutes.
Remove rack from smoker and allow your finished product
to cool. Your fish is now ready to be vacuum sealed or consumed.
Remember that if you choose to vacuum seal your products
that you MUST keep it frozen or refrigerated until you are
ready to use it. Be sure to sanitize your smoking equipment
Test your brine: One way to tell if you
have used enough salt is to float an egg in the mixture.
If it floats then you have enough salt (about 80%).