8 lbs Wild Pacific Sockeye Salmon Fillets
Sliced into 3 in. sections
In a 5 gallon plastic food grade bucket add and dissolve the
Following ingredients;
6 Qts. Water
1 ½ Lbs.–Motrin’s Pickling Salt
1 ½ Lbs.–Brown Sugar
1 Cup—–Lemon Juice (Concentrated)
½ TBS—-Liquid Garlic Juice
½ TBS—-Liquid Onion Juice
OPTIONAL:
1 ½ Tsp—Red Food Coloring
1 ½ Tsp—Yellow Food Coloring
Brine over knight or at least 12 hours
Rinse each filet under cold running water for 1 min.
Pat dry with paper towels.
Set on Racks
Air dry 5 hrs with fan in cool area or until pectil forms a shinny glaze on the surface.
Set “CookShack” oven temp on automatic “Smoke & Hold” Setting.
Smoke @ 200 Deg for 30 min. Hold @ 125 Deg until filets are firm using 4 oz of your favorite wood, mine is ALDER & APPLE.
Gordon Sandman
Renton, WA