Ok, guys, probably shouldn't be sharing my secret family recipe but its just way too damn good not to!!! Hope you all enjoy!
1. Buy Salmon Licence and go fishing, or go to local grocery store and just buy Salmon. Buy young salmon, not fat ones they take too long to smoke properly.
2. Buy or steal a 1 gallon glass pickle jar.
3. Clean salmon, and cut into desired size pieces.
4. Wash Salmon and let air dry for 1 hour prior to putting into brine.
3 Cups Water preferable bottled.
1 Cup China Lily Soy Sauce China Lily has better flavour,
1 Cup Cherry Wine or Juice
4-5 Cloves of crushed garlic
1 Tsp Onion Powder
1 Tsp Ground black pepper
Ύ Cup Demerara Sugar
Ό Cup Course Salt, (Pickling salt)
2-3 Drops of Hot Sauce, I use 4-5 drops
Mix Brine in Glass jar
Mix all dry ingredients together.
Heat 2 cups of water add to dry ingredients and stir until all dry dissolved. Hot water dissolves dry powder easier.
Add all remaining ingredients ensuring the remaining liquids are chilled to cool brine down after powders are dissolved. Then stir for 10 minutes to ensure good mix.
Add salmon to jar until full; remember to ensure Salmon stays submersed in brine.
Marinate Over night (6-8 Hours)
Remove from jar, rinse in cold water until clean
Place on racks, pat dry with paper towel. Let air dry for 1 hour before smoking.
Preheat Smoker, with wood chips. Approx: 100-140F (Fat Salmon needs more heat)
Spray smoking racks with Pam cooking spray, stops salmon from sticking.
Smoke in Cherry, & Apple wood chips for 6-8 hours. Fat Salmon takes longer because its thicker.
Use small amounts of wood chips, approx- ½ cup Apple/Cherry each per burn.
Turn Salmon after each burn, approximately every 2 Hours.
On last burn, warm up 1 cup of Real Canadian Maple Syrup (Good Luck)
Baste salmon on both sides lightly, then finish smoke cycle.
Remove from smoker, place on clean racks and cool for 1 hour. Then shrink wrap or just eat it.