|I havn't caught a salmon sense they closed the season down coupla years ago, (so I went and bought it)
a 20" fish, welcome to my fillet knife
cut your fillets into "hand sized" pieces
prepare your (brine) in this case 1/2 cup salt, 1 cup brown sugar in a quart jar
Fill with warm water and disolve
put the fish skin side down on the bottom and skin side up on the top of a tupperware tub pour in the brine, snap on the lid and referigate for 24 hours
Remove from fridge and wash off the brine in cold water facuet place fish on a board to air dry (glaze) add any "special" seasonings while flesh is wet, I put black pepper on half and cayenne pepper on the other half, garlic powder is good too, but be careful, alittle spice goes along way, I suggest trying the fish without any spice untill you've done the recipe a couple of times
Let the fish air dry (glaze) untill its dry to the touch
Get some wood chips, in this case Hickory, but any smoking use wood will do
I use about three handfuls of chips in tinfoil
and make a pouch, poke holes all over the top side
I use a coffee can full of charcoal (more is not needed)
while the coals are burning place the fish on the smoker rack(s)
When the coals are ready place the pouch of wood chips directly on the coals, assembly the smoker and wait about 6 hours. I useally load it up before bed and by morning she's ready for Lox-n-scrambled eggs for breakfast, smoked salmon crumbled over a tossgreen salad for lunch, smoked salmon and honey mustard on crackers for dinner! Antisipation, its makeing me waittttttttttttttttttttttttttttt
More to come tomarrow...mutt.
Tight lines to all, and to all a good FIGHT!!!