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.
our.
Marinate fish in brine for 12-24 hours, stirring
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.
In a suitable container, combine all ingredients, except salmon and wood chips. Mix well, add salmon, cover and refrigerate 8 or more hours. Drain and transfer to smoker, putting thicker pieces on the bottom shelves. Smoke 10 to 12 hours, refilling wood chips in smoker pan 2 to 3 times.
25\u00b0F.
Combine the salmon with the butter.
Add
To make brine:
In a saucepan, combine
Simmer 10 minutes. Cool. (Brine can be prepared 3 days
3) Make the brine in a large non-reactive
add tarragon. Place salmon in the brine, adding more water if
ssolve.
Add salmon, skin side up, to brine, pressing to
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.
In a large bowl, mix all brine ingredients thoroughly.
In a large, deep pan combine whole salmon fillets with the brine mixture to soak over night, keeping refrigerated.
Rinse thoroughly after brining.
Pat dry with a paper towel and allow to air dry for at least one hour prior to smoking.
Lay salmon fillets on smoker rack skin side down.
Cook in smoker at 165\u00b0F for 3-5 hours.
Cooking time will depend on the thickness of your fillets.
Soak the salmon fillet in a brine solution for at least 4
nough to accommodate both the brine and the fish. Be sure
hours.
Divide the brine between ziplock baggies, use one
he foil lightly.
Place salmon fillet with skin side down
hopped onion, capers, dill, caper brine, white pepper, and lemon zest
Clean and fillet salmon (remove skin). Wipe clean with a damp cloth, but do not wash. Place salmon in layers in a crock, salting each layer liberally with rock salt. Let stand 24 hours Remove and wash in fresh water. Mix all the brine ingredients except lemon and onion. Boil for 10 minute and cool. Cut fish into bite sized pieces. Pack salmon, onions, and lemons into a jar, alternating the layers. Pour cool brine over fish, lemons, and onions. Let stand for 2 days.
Cut fillets into 1 inch wide strips.
Prepare brine solution and place in a non-metallic container.
Add salmon strips to brine and refrigerate for 4 to 6 hours.
Rinse fish in cold water and refrigerate overnight to dry.
Spray smoker racks with cooking spray (PAM). Fasten foil under racks to prevent dripping.
Place salmon on racks leaving room between strips. Smoke for 4 to 5 hours rotating racks top to bottom half way through the process.
steam-pressure canner.
Salmon (or Shad): Dissolve 1 cup