That recipe looks good; I'm going to give it a shot. Depending how
much salmon you brine, I guess you just multiply recipe accordingly so
the all the fish can be completely submerged in the brine?

The first time I smoked salmon was just a few weeks ago and I've made
it two times since. I used the recipe from the 3men.com. I had
generally good results, but had to play around with the brine time
since it was too salty the first time. FWIW, I actually preferred the
Steelhead Trout over the Salmon.


On Apr 6, 9:11 pm, "Kent" wrote:
"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