"Kent" wrote in message
. ..

"Grant Erwin" wrote in message
news:f1cKj.1321$XC1.219@trndny08...
Gil Faver wrote:

can you point me to any good threads, tutorials? thanks.

Up here in the Pacific Northwest smoking salmon is religion. This is a
real
good basic starting point page for anything to do with salmon:
http://salmonuniversity.com/ol_htss_basic_steps.html

I have owned several Luhr Jensen Little Chief electric smokers
exclusively
for smoking salmon. There is a recipe in the book that comes with that
smoker (I think it's their "Deluxe" recipe) which is extremely good. I
wish I still had it.

Grant


Here's the recipe. This recipe, while it looks tasty, will give you firm
textured smoked salmon.

"Little Chief" Smoked Salmon Deluxe(Chinook, Coho, etc.)
1/3 cup sugar
¼ cup NON-IODIZED salt
2 cups soy sauce
1 cup water
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. pepper
½ tsp. Tabasco sauce
1 cup dry white wine

Brine salmon chucks 8 or more hours, keeping refrigerated.
Fill flavor pan with Hickory, Alder, or mix 2/3 Apple with 1/3 Cherry. Use
2 to 3 panfuls. Leave in the smoker until drying is completed, This may
take 12 hours, depending on the thickness of the meat. Place largest and
thickest chunks on the bottom rack.
(Also use for Steelhead and other large trout.)

Kent

That recipe is similar to one I use for hot smoked salmon that gets rave
reviews from everybody that has tried it.

I would substitute Terryaki sauce/marinade instead of the soy sauce, use
dark brown sugar instead of white sugar, and use pickling salt instead of
regular salt, as it will disolve into the brine better.

When hot smoking salmon, and other oily fish, start out with low temps and
work your way up. I've found if you start with too high of a temp, your
fish will ooze gross looking yellow/green "snot". I always start off an
hour at 100F, an hour at 120F, 3-4 hours at 140F, then finish it off at 170F
till done. My salmon typically takes about 7 hours or so, and I always use
apple or alder on my salmon.

Matt