Smoking salmon

[51smd]

Anyone smoking their own salmon? I want to try it in my smoker.

[jerseyhunter]

smoked a lot a couple months ago when it was on sale.  Why buy lox and cream cheese when you can have the real thing. I smoked it both ways hot smoke and cold smoke. I used the Amaze-N smoker for the cold smoke..https://www.amazenproducts.com/SearchResults.asp?Cat=12

[sam3]

Here is my recipe:

 

1 gallon cold water

3 cups of Kosher Salt

3 cups of brown sugar

2/3 cup of dark soy sauce

1/4 cup of minced garlic

Cayenne pepper to taste (optional)

 

Mix well and submerge salmon fillets. Soak for 24 hours, 40 hours max.

 

Rinse well under cold water and lay out on open rack to air dry for 2 hrs. This is important. You want the flesh to be "tacky" when you touch it. I usually have a fan near them to help the process.

Place in smoker at 150 degrees, add smoke. I use the AMZNPS that Kjell mentioned above. Smoke for at least 2 hours using Apple, alder, oak or peach wood.

Start checking every half hour after that. They are done when they look done.

 

Good luck.

[51smd]

Thanks guys. I really want to try to cold smoke some salmon. Would the amzpns produce enough heat by its self or would I have to lite my smoker also? I have a brinkman that I converted to gas and I don't know if I can keep the temp low enough for cold smoking.

[sam3]

Thanks guys. I really want to try to cold smoke some salmon. Would the amzpns produce enough heat by its self or would I have to lite my smoker also? I have a brinkman that I converted to gas and I don't know if I can keep the temp low enough for cold smoking.

I cold smoke in my Bradley with the AMZNPS all the time. At 40 degree outside temp, my smoker will run @75-80 degrees just from the smoke.

[jerseyhunter]

I have the 6x8 and depending on the outside temp I can light one end or for hotter I can light the other end also. Which in the summer is way to hot.

Edited December 24, 2015 by jerseyhunter

[51smd]

Thanks guys. What's the best salmon to smoke?