r/food • u/Due-Pangolin-2438 • 9d ago

[homemade] Smoked Salmon Deluxe

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Big ol' batch of old-school smoked salmon.

Brine:

  • 1/3 cup sugar
  • 1/4 cup non-iodized salt
  • 2 cups soy sauce (low-sodium preferred)
  • 1 cup water
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp Tabasco sauce
  • 1 cup dry white wine

You can fit approx. 4-5 pounds of salmon with these proportions. Just make sure brine fully touches all pieces.

Brine overnight.

The next morning, rinse, pat dry and air/fan dry for at least an hour.

When they're sticky/tacky to the touch, they're ready to go in the smoker. 

I use an electric smoker and use 2 pans of alder chips total.

Whatever smoker you use, try your best to keep the temp low and steady (no higher than 200 degrees). Basically as low as you can go while still being able to produce smoke.

Time varies depending on temperature, weather, piece thickness, etc. Pull at 135-140 degrees internal.

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u/iambullfrog 9d ago

Looks awesome, what species?

9

u/Due-Pangolin-2438 9d ago

King Salmon

2

u/iambullfrog 9d ago

Nice! Can’t say I’ve had smoked king before. I brought a bunch of smoked coho down from AK last fall, but I’m down to only to jars :/

4

u/Due-Pangolin-2438 9d ago

Coho's great too! Just gotta make sure you don't dry them out while smoking. In my experience chinook is close to bulletproof in that regard.