Mike Leffingwell's Smoking Recipe
fish such as trout, char, or salmon
2 pounds dark brown sugar
1 1/4 cup salt
3 tablespoons garlic powder
3 tablespoons onion powder
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
2 teaspoons liquid smoke flavor
Make a huge amount of dry brine, enough for 8 large salmon, by combining:
dark brown sugar
liquid smoke flavor
Brine the fish overnight in the refrigerator.
Put a layer of dry brine on the bottom of a large flat plastic, glass, or
steel (never aluminum) pan or casserole dish. Add a layer of fish filets and
coat them heavily with the dry mixture. Add another layer of fish and repeat
until all of the fish are covered. While the fish are brining, they will sweat
and moisten the brine, so put enough brine over the last layer so the fish will
be submerged under the resulting wet brine.
Air dry the fish.
Rinse off the fish thoroughly, reseason, put the fish on smoker racks and allow air to
blow over them for 3 hours. When done, paint the fish with maple syrup.
Smoke the fish.
Smoke the fish for 8 hours or until desired amount of dryness is reached.
Use three pans of alder chips in the first few hours of the smoking process.
Freeze uneaten smoked fish.
This smoking recipe, like most, does not absolutely preserve fish. Uneaten
fish should be frozen thoroughly to preserve it.
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Last Updated on 08/21/05
By Richard Pellessier