Smoked Salmon

Salmon Brine For smoking
Ingredients:
1 1/2c. non-iodized salt (kosher salt)
1/2 c. brown sugar
1 c. white sugar
2 quarts boiling water
Approx 1 1/2 quarts ice
2 teaspoons red pepper flakes
2 to 3 crumbled bay leaves
2 cups soy sauce
1 cup teriyaki sauce
Approx. 10-15 pounds salmon or other fish




Directions:
1. Take fish fillets and using small needle nose pliers remove all pin pones. This will make it much easier to enjoy your fish when it is complete.
2. Leave salmon fillets whole or cut them into 6-8 ounce pieces. (make sure to leave the skin on!) set aside
3. Take all of the ingredients except for the ice and salmon and mix them in a large bowl or container. During this step you want to make sure the salt and sugar dissolve in the boiling water. Once dissolved add the ice to mixture to cool it down.
4. Next, place salmon in a large container or pan. You could also disperse the salmon into multiple pans/containers if you do not have one large enough.
5. Cover salmon with enough of the brine mixture to completely cover the salmon.
6. If possible use a smaller pan that you can weight down to keep the salmon from floating. This would keep it submerged in the brine mixture.
7. Place in refrigerator and brine for 8-12 hours depending on how thick the fillets are.
8. After the brining is complete, take and rinse each piece of fish under cold water to remove excess brine. This will help to keep it from getting too salty. Place on sheet pans and refrigerate for 1 day. If you have racks that you can place on the sheet pans to elevate the fish use them as it will aid in helping the fish dry.
9. Remove from refrigerator 1 hour prior to smoking to allow the fish to come up to room temperature.
10. Using your favorite wood chips and charcoal smoke for 6-8 hours.
11. Make sure to rotate the fish, as most smokers have hot and cold spots.
12. As a general rule a colder smoke is better in the early stages of smoking, and a hotter smoke is better as the smoking process is in its final stages.
13. Refrigerate after smoking and freeze what will not be eaten within a week. I prefer to vacuum seal what I freeze to retain the quality of the smoked fish.
14. Enjoy

Mike Walsh 2010