Smoked Salmon
2015-02-21- Course: Appetizer
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Ingredients
- 1 gallon water
- 1 ½ cup table salt
- 3 cups sugar
- 3 capfuls of Johnny’s Seafood Seasoning
Method
Step 1
Cut fish into serving sizes (do not remove skin)
Step 2
Marinade 24 hours. Drain, Wash in fresh water. Place on paper towels or smoking racks to dry for 1-2 hours – glazing
Step 3
Smoke approximately 10-18 hours depending on the size of the fish and quantity in smoker. Fill smoke pan with Alder chips every 3 hours. Depending on outside temperature and quantity of fish we use about 3-4 pans.