SMOKING SALMON
You know it's summer in Alaska when we drag out our smokers and clear out last years Copper River Sockeye Salmon to smoke and replenish with a fresh supply. There is nothing better than Copper River Sockeye Salmon. It is high in Omega 3, is a high protein snack and is easy to prepare. This recipe comes from my dear friend,...
Provided by Sherry Blizzard
Categories Meat Appetizers
Time 5h5m
Number Of Ingredients 5
Steps:
- 1. Thoroughly rinse salmon of slime.
- 2. Combine apple juice, water, brown sugar and salt in a 5 gallon, food-safe bucket. Mix well. Add the salmon pieces. *See note below.
- 3. Note: Large pieces should be scored but not all the way through to the skin. This will allow the brine to penetrate and provide better smoking. Note: Use ONLY Alder wood smoking chips.
- 4. Marinade salmon in salt/sugar/juice brine 12-24 hours. Remove fish to drain and air dry for 2 hours on paper towels. Fish should get a "glazed-over" and sticky feel. Smoke at 200 F for 4-6 or longer for a firmer fish. You will want to use 2-3 trays of wood chips.
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