HERE'S A RECIPE THAT I FINALLY FOUND FOR SMOKED SALMON. THIS IS THE ONE THAT WE USED TO USE. YOU CAN ALSO FREEZE THIS IN FREEZER BAGS.
BRINE:
1/3 CP. SUGAR
1/4 CP. NON-IODIZED SALT
2 CPS. SOY SAUCE
1 CP. WATER
1/2 TSP. ONION POWDER
1/2 TSP. GARLIC POWDER
1/2 TSP. PEPPER
1/2 TSP. TABASCO SAUCE
1 CP. DRY WHITE WINE
BRINE SALMON CHUNKS 8 OR MORE HOURS, KEEPING REFRIGERATED.
FILL FLAVOR PAN OF SMOKER WITH HICKORY, ALDER, OR MIX 2/3 APPLE WITH 1/3 CHERRY. USE 2 TO 3 PANFULS. LEAVE IN THE SMOKER TILL DRYING IS COMPLETED. THIS MAY TAKE 12 HOURS,DEPENDING ON THE THICKNESS OF THE MEAT. PLACE LARGEST AND THICKEST CHUNKS ON THE BOTTOM RACK.
ONE VERY IMPORTANT WORD OF CAUTION....DO NOT FEED ANY SALMON TO DOGS....THERE IS SOMETHING IN THE FISH THAT WILL KILL THEM!!!!
GOOD LUCK!
LINDA :)