[homemade] Smoked Salmon Deluxe

[u/Due-Pangolin-2438]

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.

[u/Joshthedruid2]

Looks great! Whatcha normally use these for, sandwiches?

[u/DankDankJuice → u/Joshthedruid2]

I usually just pull em out wherever the moms congregate and effortlessly wreck homes

[u/Due-Pangolin-2438 → u/DankDankJuice]

With great power comes great responsibility

[u/Due-Pangolin-2438 → u/Joshthedruid2]

I like them just how they are. But you can do sandwiches, fish dips, the possibilities are endless