Idaho Smoked Salmon
3-5 cloves of garlic, finely chopped
1/2 cup soy sauce 1/3 cup of
Worchestershire sauce
1 ¼ cup dark brown sugar
2 tbls chopped fresh herbs, thyme, sage, rosemary
1 tsp red pepper flakes
1/2 cup course kosher salt
2 cups warm water
10-15 pounds ½”-1.5” thick Idaho/Oregon Fresh Salmon Fillets
Mix water and salt in large mixing bowl and stir until dissolved, add remaining ingredients and fish. Cover and refrigerate at least 4 hours but up to overnight.
Remove fillets from brine and rinse well in cold water. Pat fillets dry with cloth kitchen towels. Place on smoking racks and elevate so that air can circulate. Top with course ground pepper and a few red pepper flakes if you like a spicy smoked salmon. I like to air cure the smoked salmon fillets for a couple hours to remove any excess moisture and to let the sugars set up a bit. Once they are firm and tacky to the touch, place in smoker.
Smoke 6 to 12 hours. Time will vary due to thickness of salmon fillets, humidity and air temperature. Allow lots of extra time if it’s below 55 degrees outside. I use around 2 pans of smoked alder chips added in the beginning and middle of the smoking process, but you can use a little less or a little more depending on your taste.
Fly Fish Idaho, Montana, Utah, Colorado, Wyoming, Nevada, West Yellowstone, South East Idahohttp://idaho-fly-fishing.blogspot.com/
3-5 cloves of garlic, finely chopped
1/2 cup soy sauce 1/3 cup of
Worchestershire sauce
1 ¼ cup dark brown sugar
2 tbls chopped fresh herbs, thyme, sage, rosemary
1 tsp red pepper flakes
1/2 cup course kosher salt
2 cups warm water
10-15 pounds ½”-1.5” thick Idaho/Oregon Fresh Salmon Fillets
Mix water and salt in large mixing bowl and stir until dissolved, add remaining ingredients and fish. Cover and refrigerate at least 4 hours but up to overnight.
Remove fillets from brine and rinse well in cold water. Pat fillets dry with cloth kitchen towels. Place on smoking racks and elevate so that air can circulate. Top with course ground pepper and a few red pepper flakes if you like a spicy smoked salmon. I like to air cure the smoked salmon fillets for a couple hours to remove any excess moisture and to let the sugars set up a bit. Once they are firm and tacky to the touch, place in smoker.
Smoke 6 to 12 hours. Time will vary due to thickness of salmon fillets, humidity and air temperature. Allow lots of extra time if it’s below 55 degrees outside. I use around 2 pans of smoked alder chips added in the beginning and middle of the smoking process, but you can use a little less or a little more depending on your taste.
Fly Fish Idaho, Montana, Utah, Colorado, Wyoming, Nevada, West Yellowstone, South East Idahohttp://idaho-fly-fishing.blogspot.com/
