I did not know this forum existed! I thought I would share my Salmon smoking recipe with everyone!
Brine:
1 Gallon Zip Lock Bags
In each Zip Lock Bag:
1/2 cup Brown Sugar
1/4 cup Kosher Salt – DO NOT USE Tablesalt
1/4 Cup Chef Prodor Salmon Magic
Add Water and mix up well
Add 4 or 5 slices of an orange.
Add in 2-4 pieces of Salmon per bag (Note, I have not used store bought salmon so you may be able to get more pieces in the ziploc bag
Place in fridge Overnight (12-24 Hours Max)
Preheat Smoker to 225 – Use Apple Wood (Tip – if you have Wood Chips, place applewood chips in Apple Cider over night for enhanced flavor)
Take Salmon out of Brine and place on cold smoker racks (Skin down, use a cooking spray on racks)
Coat Salmon with Pure Maple Syrup
Place sliced oranges on top of Salmon
Place Racks in smoker
Every 30 minutes, add additional maple syrup on salmon
Cook until internal temp reached 145 (About 2-2.5 Hours for larger pieces)
Then Eat!
Attachments:
Smoked-Salmon.jpg
