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gotmudd
New Member
- Joined
- Mar 5, 2008
- Messages
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- Location
- PORT ANGELES, WA
- Vehicle Year
- 1973
- Make / Model
- FORD
- Engine Size
- 390C.I
- Transmission
- Automatic
so, how many of your brains went in the wrong direction with that title? actually i picked up some salmon real cheap 
, $2.50 a pound at the dock. brought it home,filleted them out, cut them in chunks. got 16 nice pieces. soaked them in a homemade brine, recipe as follows: 3/4cup canning salt mixed with 4tablespoons "old bay seafood seasoning" 4tablespoons garlic powder[one crushed clove can be substituted] one cup brown sugar, 1/4 cup terriaki[sp]marrinade[or what ever you like, but only a 1/4 cup or to taste, yes taste your brine to make sure it ain't too salty] 2squirts worstershire sauce and a pinch of sage mixed in a 6quart stainless steel pot[ use stainless or plastic] after mix is prepared, cut your fish in 3-4inch sections and make sure they are well rinsed in COLD water and well chilled before dunking in brine. after fish is emersed in bine place bowl on top of fish to promote emersion and place in fridge for at least 12 hours [i did mine for 16 ] and then before going in the smoker rinse fish in REAL COLD water and pat dry then place on rack and let air dry for at least an hour or until fish develops a "skin". after that it's easy, fire up smoker, choose your chips[ i chose to mix mesquite with hickory] and then let her smoke, changing chips when the smoke stops[usually an hour to an hour and a half depending on how big chip tray is] temperature is critical, it needs to maintain between 150-160* the smoke not as critical, normally takes any where from 2-4 chip tray for a good smoke depending on how smoky you like it. if your smoker doesn't feel all that warm you can put a cardboard box around the sides to hold heat, especially if it's cool outside. but that only if you have the metal kind like big and little chief smokers. you can also make your own smoker, they are pretty simple, some plywood and 2x4's and a firepit of some kind to burn charcoal with a chip pan. after 8-12hours[ how long you smoke depends on how dry you like your fish] you have to smoke at least 8 hours for a proper cure. then vacu-seal and store. stays good in fridge 5-6days, freezer...indeffinate then put on the feed bag and enjoy, if you like fish.
, $2.50 a pound at the dock. brought it home,filleted them out, cut them in chunks. got 16 nice pieces. soaked them in a homemade brine, recipe as follows: 3/4cup canning salt mixed with 4tablespoons "old bay seafood seasoning" 4tablespoons garlic powder[one crushed clove can be substituted] one cup brown sugar, 1/4 cup terriaki[sp]marrinade[or what ever you like, but only a 1/4 cup or to taste, yes taste your brine to make sure it ain't too salty] 2squirts worstershire sauce and a pinch of sage mixed in a 6quart stainless steel pot[ use stainless or plastic] after mix is prepared, cut your fish in 3-4inch sections and make sure they are well rinsed in COLD water and well chilled before dunking in brine. after fish is emersed in bine place bowl on top of fish to promote emersion and place in fridge for at least 12 hours [i did mine for 16 ] and then before going in the smoker rinse fish in REAL COLD water and pat dry then place on rack and let air dry for at least an hour or until fish develops a "skin". after that it's easy, fire up smoker, choose your chips[ i chose to mix mesquite with hickory] and then let her smoke, changing chips when the smoke stops[usually an hour to an hour and a half depending on how big chip tray is] temperature is critical, it needs to maintain between 150-160* the smoke not as critical, normally takes any where from 2-4 chip tray for a good smoke depending on how smoky you like it. if your smoker doesn't feel all that warm you can put a cardboard box around the sides to hold heat, especially if it's cool outside. but that only if you have the metal kind like big and little chief smokers. you can also make your own smoker, they are pretty simple, some plywood and 2x4's and a firepit of some kind to burn charcoal with a chip pan. after 8-12hours[ how long you smoke depends on how dry you like your fish] you have to smoke at least 8 hours for a proper cure. then vacu-seal and store. stays good in fridge 5-6days, freezer...indeffinate then put on the feed bag and enjoy, if you like fish.
that and a vacu-sealer and you're good to go 
