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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

August 31 2020

Smoked Salmon


    5 pounds salmon, trout or char
    Birch or maple syrup for basting

Brine:

    1 quart cool water
    1/3 cup Diamond Crystal kosher salt, about 2 ounces of any kosher salt
    1 cup brown sugar

Mix together the brine ingredients and place your fish in a non-reactive container (plastic or glass), cover and put in the refrigerator. This curing process eliminates some of the moisture from the inside of the fish while at the same time infusing it with salt, which will help preserve the salmon.
    
You will need to cure your salmon at least 4 hours.
    
Take your fish out of the brine and pat it dry. Let the fish dry for 2 to 4 hours (or up to overnight) in the fridge.
    
Start with a small fire and work your way up as you go.  Start the process between 140°F and 150°F for up to an hour, then finish at 175°F for a final hour or two.

After an hour in the smoker, baste the fish with birch or maple syrup, or honey; do this every hour. You goal should be an internal temperature of about 130°F to 140°F.

Once your fish is smoked, let it rest on the cooling rack for an hour before you put it in the fridge. Once refrigerated and wrapped in plastic, smoked fish will keep for 10 days. If you vacuum-seal it, the fish will keep for up to 3 weeks. Or freeze your fish for up to a year.