Fishing forum > Smoking Salmon

Author Topic: Smoking Salmon

I am no expert but I always go about 1.5 cups salt to 1 cup brown sugar dry brine for a max of 4.5 - 5 hours on thick fish (1-2" thick) or about 3-4 hours on thinner fish (1" and less)

i then put my racks in the fridge for about 14 hours (i smoke my fish around my work schedule so this is just cuz i brine at night and go to work in the am and smoke when i get home) and rub brown sugar on them as they go in the fridge, then in the am before work and then before i smoke them.

smoke for about 4 hours from lowest temp building up slowly to 160deg

the fact that you brine yours for 24 hours with all that salt is the culprit, you need way less salt if you are going to do a long brine like that.

can never go wrong with alder and maple

i tend to smoke my fish in strips that are about 4" long by 1.5" wide, the absorb more falvour this way and smoke way quicker, and easier to eat
fisher 696

Great thread........ nice to see folks helping each other out........especially nice to not see morons chiming in with their 1/2 cents worth

i believe i smoke the best fish in the west, actually!!!!

I smoked my salmon with Bruce Market.Here is a picture

A very happy new year to you all !

Fishing forum > Smoking Salmon


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