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| How to smoke
salmon - recipe #1 The following recipe is a very simple dry-brine recipe for smoking salmon and other fish. This is the recipe I almost always use when I smoke my own fish.
Salmon fillets - however many you have, or however many will fit in your smoker at one time Dark brown sugar - the amount depends upon how much fish you have... see the next page for details Non-iodized salt (canning salt works well) Garlic, preferably fresh pressed garlic A large bowl to mix the dry brine in A non-metallic container (glass, enamel, plastic) to brine the fish in A smoker to smoke the fish in Preferred, but not required a vacuum packer and bags to package your finished product.
Preparing the fish Preparing the dry brine Brining the fish Rinsing / drying the fish Smoking the fish Packaging the fish |
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