Al's smoked salmon

1 servings

Ingredients

Quantity		Ingredient
		Salmon fillets, cut into 2\" widths
		Mixture of 1 part plain salt (no iodine) and 2 parts brown sugar
		In a large ceramic or stainless steel bowl layer in salmon and salt/sugar
		Mixture; pat mixture around all the pieces of salmon. Cover the salmon with a
		Plate that is smaller than the bowl and weight down with something heavy. I
		Use 2-liter plastic pop bottles.
		Let brine in the frig for at least 24 hrs. The juice from the fish makes the
		Brine liquid.
		Remove the salmon pieces from the bowl and rise well in running cold water.
		Lay out on paper towels, skin side down and pat dry. Allow to air dry for an
		Hour; a glaze will form on the salmon.
		Place salmon in the smoker with small spaces between the pieces. If you are
		Using a Little Chief or similar smoker, use just three pans of wood for the
		Smoke. The fish can absorb just so much smoke and three pans is certainly
		Enough. Continue to apply the smoker heat until the salmon is firm to the
		Touch. Cool and store in zip-lock bags in the frig. Don't worry about how
		Long the smoked salmon will keep. It will be gone long before it turns off.
		(licking fingers)

Submitted By JOANN PIERCE On 01-05-95