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Old 08-08-2007, 04:31 PM   #1
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ISO tips on smoking salmon

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?

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Old 08-08-2007, 06:22 PM   #2
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Quote:
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?
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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

Mix ingredients
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.
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Old 08-08-2007, 11:14 PM   #3
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Crash is spot on .. I live where I can get green fruit wood and it does make a difference yumy
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Old 08-08-2007, 11:20 PM   #4
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Mmmmm, cmoore. There's nothing yummier than smoked salmon.

I don't use a big outdoor smoker, but I have a couple of Cameron's stovetop smokers I use to smoke all sorts of things.

One of our favorite recipes is "smoked salmon Caesar salad." Just TOO good.

When I smoke salmon in my stovetop smoker, I use applewood or alder. Turns out delicious every time.

Hope you enjoy your salmon.
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