Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
Mix all ingredients together. Pack the dry brine between the slits and cover the meat with the brine. Cover totally with the brine in any non-metal container and refrigerate. After 12 hours stir the mixture. Leave in brine for about 1 day. Remove fish from brine and rinse very well. Slice salmon through the meat but not thuough the skin in 2 inch strips. Dry fish on smoking racks until a pellicle, or glaze forms. This may take 3 to 4 hours to form. Smoke with alder for 6 to eight hours or untill done.
dd the clam juice, smoked salmon, tomatoes (break up tomatoes while
our.
Marinate fish in brine for 12-24 hours, stirring or
Soak the salmon fillet in a brine solution for at least 4 hours, but
issolved. Chill for 2 hours.
Divide the brine between ziplock baggies
For the Pork
eason both sides of the salmon fillets with salt and pepper
Thoroughly mix all brine ingredients, ensuring that all dry ingredients are well dissolved. Place the salmon in a
non-metallic container and cover with the brine solution. Make sure that all pieces are completely covered
with brine. Refrigerate for 6 to 8 hours. Rinse the salmon with cold running water and pat dry with paper towels.
Allow to air dry about an hour. Smoke the fish using hickory or your favorite hardwood until flaky.
Mix together above ingredients for brine (except salmon). Brine salmon chunks for 8 or more hours in the refrigerator. Rinse chunks after brining and pat dry. Air dry 1 to 2 hours to glaze.
e salmon: Prepare barbecue for medium-high heat.
Sprinkle salmon with
arinade as possible from Gravad Salmon. If very salty, rinse
(For the Poaching liquid, use the
rinade ingredients and add salmon fillets. Refrigerate for 2 or more hours
PATTIES: Drain liquid from salmon and reserve for sauce.
Remove bones and
Tip the salmon into a food processor with
e fibers.
Slice 2 salmon fillets into small pieces then
garlic and ginger and cook for 2-3 minutes, or just
stuff salmon tightly in canning jar place
ven to 400\u00b0F. Place salmon in a baking dish, pour