Salmon SmokingPosted: August 2, 2012
It’s been a little crazy this week with an 86-person family reunion here on the Island (tons of fun) and opening the farm (tons of fun and tons of work). Plus, the farm mower blew up and I had to cut the grass with the tractor, which involved mowing half the field going backwards. (The tractor can’t make the turns around the rows very easily with the mower attached.) So we’ve had our hands full.
But I did manage to squeeze in a batch of smoked king salmon. The picture above is the “before,” when the fish has just come out of an overnight brine. My smoker holds about two medium-size kings (cut into strips) and I brine them in two large plastic bins. Here’s the recipe we like, if anyone’s interested: I put 9 cups of water, 2/3 cup kosher salt and 1.5 cups of brown sugar in each bin, then add half the salmon strips. After an overnight soak, the fish is rinsed and put on racks to dry with a fan blowing over it for about two hours.
This is the “after,” just as the fish came out of 11 hours in the smoker. I like alder, apple or vine maple for the wood. This batch was a mix of alder and apple, and I think it turned out pretty good. I was going to vac-seal and freeze at least half the batch, but the kids (okay, and me) have been eating it non-stop, and now…it’s already almost gone. Guess we have to go catch some more fish and crank up the smoker again.