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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Ron's Smoked Salmon Recipe Recipe

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This recipe for Ron's Smoked Salmon Recipe is from The Wilder We Get-- The Better We Eat !, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 Gal. any kind of cheap apple juice
Dilute 1/4 C non iodized Rock Salt (ice cream salt) in the juice that is at room temperature.
Salmon
Directions:
Directions:
Cut salmon into 5 X 5 pieces. The pieces (1/2 -3/4 inch thick ) should brine for 3 hours. 1 inch plus thickness should brine 4-5 hours. After brining, rinse salmon thoroughly. Place in colander to drain overnight in the refrigerator. Next day lay smoke racks out and place the salmon on the rack separated by the thickness. Thick on one rack, thin on the other. Repeat as needed to fill all the racks. Sprinkle with garlic salt and course ground black Pepper to taste. Then apply brown sugar to the fillets. Cover liberally.
SMOKING;
Thinner pieces are placed on the upper racks and thicker pieces are place on the lower racks in the smoker. Thinner pieces should smoke for 4-5 hours, using 1-2 smoker pans of fruitwood chips. Thick pieces should cook 5-6 with 3-4 pans of chips total.When fish is done smoking, remove while still warm and brush with honey , Cool overnight.
Personal Notes:
Personal Notes:
In the morning vacuum pack as necessary, and ship a sample to the author of this recipe. ENJOY! Grandpa Wilder started this and Ron has improved and developed the process. Thanks Ron.

 

 

 

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