SMOKED SALMON/STEELHEAD/TROUT

SMOKED SALMON/STEELHEAD/TROUT image

Yield 1-10 People

Number Of Ingredients 10

Previous Next

1-6lb salmon/steelhead/trout fillets
1 gallon warm water (filtered)
1/2 cup kosher salt
1/2 cup iodized salt
2 cups light brown sugar
1 1/2 cups karo corn syrup
1/2 cup onion powder (1 2.5oz bottle)
1/2 cup garlic powder (1 2.5oz bottle. POWDER, not garlic salt. Important!!)
2oz mapeline (imitation maple, next to imitation vanilla in the store)
1 full bag applewood, alder, or hickory chips

Steps:

Scale and fillet (if freshly caught) or clean store bought fillets, set aside. Filter water into large kettle or pot. Start on medium heat to warm and add all ingredients. Everybody into the pool except the fish. Section the fillets into about 2" parts, cutting to, but not through, the skin. Warm the brine through until mixed (if it simmers, just take it off and let sit a while). Cover fish in baking pans and cover with plastic (or just dump it in the pot and put a lid on it if you have a lot) and refrigerate over night. Drain fish, rinse under cold water and place on cooling/drying racks to air dry for 1-2 hrs in a cool place (refrigeration makes this take longer). Smoking is done with your favorite hardwood, low temp for 5-12 hrs depending on temperature and thickness of fillets, and personal preference. May be finished in the oven at 200-225 if required (I've never done it, but if you have to, worth it).