This recipe is becoming quite popular in Campbell River, BC, Canada, known as “The Salmon Capital Of The World”. It goes great with any beers, especially dark ales. It uses a DRY brine that caramalizes while in the smoker. It works equally well with all species of salmon.
Slice fillets of salmon into 1″ ~ 1 & 1/2″ strips, head to tail.
If using larger fish, slice top off fillet to get part next to skin about 1″ ~ 1 & 1/2″ thick.
Slice cut off top part into strips too.
You can also take off skin for a less oily finished product.
This recipe makes enough for 1 batch in a “Little Chief ” smoker.
Make brine & cover fish with it. I use a Lasagna pan & cover it with shrink wrap.
Leave in Fridge for 2 days. You will have a gooey sludge in the pan when done.
Discard. You can lightly rinse some of the strips & leave some strips with the sludge,
including grated pieces still on.
I smoke it for 12 ~ 14 hours with 2 pans of alder or cherry.
Enjoy.
Ken / Fishnbiker