Originally Posted by cmoore
I have alot of red salmon caught this year and frozen, and would like to get tips on how to smoke it. Any suggestions on good brines or wood types?
Click to enlarge
For one side of Salmon:
1/2 c Kosher salt
1/4 c Sugar
1/4 c Brown sugar
1 1/2 tsp cracked black pepper
Place half of mixture in a glass 9x13 dish
Place salmon skin side down on mixture
Cover with rest of mixture
Cover with plastic wrap and refrigerated for 12 hours
Next day, rinse salmon thoroughly, pat dry and place on rack to dry at room temperature for one hour.
Smoke at 200* F for about three hours or until temperature in center reads 150* F.