Anybody know the "smoke master" in north dfw area. I don't know his name but saw a post a few months back with a room full of smoked sausage. I've been looking everywhere for smoked salmon and all I can find is small chunks that are the size of a candy bar and cost 8 bucks at Kroger. I'm at the point where I would just pay someone that's doing a big smoke session to throw some salmon filets into the mix. Any help???
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smoke them yourself at home, easy to do. LEM sells a brine mix or you can find plenty using google.
try this one
1 cup water
1 cup dry white wine
2 cups soy sauce
1⁄2 teaspoon Tabasco sauce
1⁄2 teaspoon onion powder
1⁄2 teaspoon garlic powder
1⁄2 teaspoon pepper
1⁄3 cup sugar
1⁄4 cup non-iodized salt
3 -4 lbs salmon fillets (with skin)
DIRECTIONS
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°F for 3-5 hours.
Cooking time will depend on the thickness of your fillets.Last edited by boomer453; 04-17-2015, 09:31 AM.
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