I am going to smoke some more salmon soon and thought I would try a different recipe for the next batch.

Here is the one I use all the time:

2 ½ Cups Water
1 ½ Cups Soya Sauce
1 ½ Cups Demerara Sugar
¼ Cup Coarse Salt
½ tsp Onion Powder
5 Crushed Garlic Cloves
½ tsp Hot Sauce
½ tsp Black Pepper

I let it sit overnight and pat dry before putting in the smoker.

Preheat to 140 then cook at 140 for 1 hour, then 170 for 1 hour, then 200 for 4 hours. Alder smoke for the first 4 hours. For Sockeye reduce the cooking time by 2 hours.

After this I can it with a tablespoon of oil.

If anyone has a good one they would like to share, I would like to try it.

1kg of Golden Brown Sugar
1kg of Demerara Sugar
3-1/2 to 4cups coarse salt

Mix together.

Cut fish into 3-4inch chucks skin on and layer into a bucket. 1/4 to 1/2 inch of mix between each layer. Allow to live in fridge and kitchen counter (30mins-1hour at a time on the counter)for 3-5 days untill it becomes leathery and clear along the edges. If you leave it in the fridge to long the temp will be to cold and the fish won't cure nicely. You will see the skin starting to peel away from edges of flesh. I shake the buchet daily.At that point rinse quickly with cold water and rack for 2 to 3 hours with a fan blowing across the fish to keep the bugs off.

Smoke with NO HEAT in your Bradley for 5-6 hours approx. 15 pucks. with the vent wide open. If fish starts to sweat crack the door open with a stick to get more ventalation.

Fish will be firmer then lox when done but not fully cooked like hot smoke. If you like your fish firmer after smokeing turn to temp to a real low temp. for 1-2 hours.

Sounds good, thanks

Complete with pictures

Wet-Brine Hot Smoke: http://fishbcforum.com/index.php?showtopic=48345

Candy: http://fishbcforum.com/index.php?showtopic=48342

In fact I am working on 2 batches of the hot smoked stuff right now!

Enjoy!!

Cheers,
Matt

Awesome and I like the pictures. The Candy looks really good.

I am going to be busy trying these recipes.

Has anybody used a charcoal/water smoker before? I have always used my little chief and my inlaws got me the charcoal water smoker as a gift. I am going to give it a go in the next couple of weeks, just not exactly sure how to use it?

IronNoggin, That candy looks GREAT but the fillets hit to high of a heat. When you reach to high of a heat the fat comes to the surface. Still a very nice job. Just thought I would try to help you and others with this comment. Really they do look good though.

Mine hit that heat every so often, some times it can't be helped.

It seems to change by species some fats in the fish riaise faster then other in certain temps. The temp out side and hummitity come into the factor as well.

Cheers,
FA

I've been doing a really basic brown sugar/salt brine, maybe a little garlic. Once it starts to setup I pour in some dark rum and let it brine for a day.

One its looking ready to smoke I rinse and pop it in the chief. About 2/3 of the way I make a rum/sugar glaze. Basically I take a mickey of rum and reduce it down with brown sugar until I get a nice thick syrup. Then I brush on the reduction and finish off the pieces mmmmm.

Here is a new one I just tried.

2 cups teriyaki sauce, get the liquid type, not the syrup type
2 cups of Pineapple/mango/banana or other citrus blend.
2 cups dry white wine. I used the homemade type
2 cups dark brown sugar
¼ cup cracked black pepper/garlic
3 TBLS of garlic, crushed and fresh
Salmon fillets cut into 1.5"-2" strips with the skin on. I used 4 pink filets for this test.
Mix all the ingredients till the sugar has dissolved.
Add salmon. Brine for 12-24 hours in the fridge (the longer the better).
Take the salmon out of brine and place skin side down on racks.
Rub a little brown sugar in to the meat and let it drip dry until kind of tacky, usually a couple of hours if using a fan.
Place a fan on the fish to help with drying.
For the Bradley, heat up the smoker and use a mixture of Alder and Special Blend pucks (2 to 1).
Smoke for two hours at 140, then another hour at 160 then another hour at 180. then cook until you like the texture, but no more smoke.

As with all smoking, play with this and let your imagination run.

It was devoured when I placed it on the table at the firehall.

Cheers

SS

I am a huge fan of the easy dry brine. Ratio of 4:1, brown sugar to pickling salt and for every cup of salt a tablespoon of garlic powder. Place salmon in container and layer with the dry mix. Refrigerate overnight (or longer if the pieces are thick). Remove from brine mixture and rinse. Let dry until the fish become tacky then either (a) grind on some fresh pepper or (b) add a little more brown sugar.

I smoke in my Bradley for about 4 hours (12 pucks) of alternating alder and apple at about 100deg. Then increase to 130 until to desired texture (this will vary depending upon thickness and ambient humidity). Key is to keep temp low so the white fat doesn't bubble to top. If that happens, as FA indicates, open door for a few minutes to dump heat. I like to smoke with the top vent 75% closed.

The grey days off fall are fast approaching. Time to try some indian candy recipes.