RECIPE FOR SMOKE SALMON / TROUT:

[Tom Cox]

1. Fillet fish: Do not wash fish before adding dry brine.
2. Combine the following ingredients in a bowl and mix with your hand, sprinkle generously on thick fillets and lightly on thin fillets.
3. Sprinkle a little dry brine mix on bottom of bowl and layer fillets in bowl and sprinkle brine on each layer of fillets.
4. For approximately 10 lbs of fillets.

 

1 1/2 cup brown sugar

3/4 cup Kosher Salt

1 1/2 tsp ground cloves

1 tsp white pepper

2 tsp dry mustard

2 tsp onion powder

1 tsp garlic powder

2 tsp black pepper

 

Note: Refrigerate fillets for approx 12 hrs, remove from refrigerator when ready to smoke, wash fillets and let dry outside for  1 to 2 hrs.

Smoke fillets by using Bradley Smoker Cherry or Apple  wood Bisquettes at 140 to 150 deg for 1 hrs..... Rotate fish racks from top to bottom occasionally.

Stop smoking Bisquettes after 1 hr and continue with smoker by increasing heat to 160 to 170 deg for another 2 hrs. DO NOT ALLOW TO GO OVER 170 DEG

After smoking complete, let fish cool at room temp for approx 1 hr and then refrigerate uncovered for overnight.