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I made a how to video on my salmon smoking experience. This is the second time over the past two year that I smoked some Georgian Bay salmon.
• Salmon Fishing _ Georg...
The recipe was from the internet and it was pretty simple to do.
Ingredients: Brown Sugar (1 Cup), Kosher Salt (1 cup), Honey and Pepper
I cut up the salmon into smaller piece so that I can vacuum seal them later. I mix the brown sugar and Kosher Salt into a bowl. The mixture may need to be double if you have many piece of salmon to marinate.
I have several flat plastic containers from the dollar store to marinate the salmon for 24 hours in the fridge.
I place a small layer of the sugar and salt mixture on the bottom of the flat containers and I place a layer of salmon skin down and then apply another layer of the sugar/ salt mixture. I usually go two layers of salmon per container. The trick is to have allot of salt/sugar mixture so the salt draws all the moisture out of the salmon.
After 12 hours in the fridge remove and flip the salmon and mix up the mixture. You should see a brown salty mixture around the Salman as the salt is pulling all the moisture from the fish.
Return containers into the fridge for the last 12 hours.
Once marination is completed (24 hrs) run water over the salmon pieces to remove all the excess salt from the pieces. (THIS is IMPORTANT, if not the fish will be very salty)
Air dry the pieces to salmon on the racks for 1/2 and hour and pat dry with paper towels.
Each smoker is different so I have the Big Chief Smoker so the temperature is very low and the cooking duration is long (8 to 12 hrs)