Smoked salmon (larry lohkamp)

6 servings

Ingredients

Quantity Ingredient
¼ cup Pure salt
½ cup Honey
1 cup Soy sauce
2 Garlic cloves, crushed
½ small Onion, crushed
½ cup Red wine (cheap)
½ teaspoon Sweet basil
¼ teaspoon Red pepper
1 Salmon

Directions

This pickle is the product of 2 years of testing. The only problem with it is that you may not get to eat much of it. I put 15 lbs of Coho salmon in the smoker last week and only have 2 lbs left. It's amazing how many friends you have.

Put salt in a 1 qt jar. Warm honey so it will flow. Put honey and soy sauce in a glass bowl and microwave on HIGH for 2 mins. Whisk until honey is dissolved, then pour into the jar. Shake well to dissolve the salt. Add garlic, onion, wine, basil, and red pepper.

Add cold water to make 1 qt of pickle.

Fillet the salmon. Scrape skin side with a knife under running water to remove slime. Work quickly so that water doesn't degrade the meat. Cut into chunks.

Place the salmon skin side up in a glass container; do not use metal or plastic. Cover with pickle and store in refrigerator. Pickle time is 8 hours per inch minimum. The pickle is balanced so that longer times will not over-cure.

Remove salmon from pickle and rinse quickly in cold water. Allow salmon to drain and set up in refrigerator (skin side down) until surface is shiny and tacky to touch.

Follow directions for your smoker. For Little Chief model use 2 to 3 pans of apple chips and hold in the smoker for about 12 hrs. If you freeze your smoked salmon, it will pick up water and soften when thawed. It can be put back in the smoker for several hours to restore texture.

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