SJChamby
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Big Fish Finder
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Loc: Sedro Woolley, WA
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1/2 Gallon of Water
1 Cup Pickling Salt
2# of the darkest, heavy-molasses type Brown Sugar
1 Cup real Maple Syrup
Clean and slice fillets of salmon (against the grain) into 1/2" slices.
Mix brine and soak salmon slices for 1 to 2 days.
To smoke, use a mixture of cherry, madrone (it's good with alder substituted if you can't find madrone), and apple in a smoker and depending on the weather smoke from 8 hrs to 1-1/2 days (the colder the days the longer the smoke).
NOTE: halfway through the smoke, brush the salmon with a mixture of 3/4 Cup honey and 1/4 Cup water.
This is also great for beef and venison.
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Southfork
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River Bum....
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Loc: Idaho
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BornToFish had some of this at the steelietilla... Bar none the the best silver candy I've ever had. Not to strong and just the right glaze. I'm going to give it a shot....
Team electric Brinkman 
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BorntoFish
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Moderator censorship won't allow me to reveal the secret ingredient that I added to the recipe, but I'm glad that you enjoyed the candy, and that you still apparently have all your mental capasity. At least whatever brain cells that weren't killed off by alcohol poisoning. 
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Coho
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Chromer
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Sounds like a good recipe
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quin_60
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sockeye
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Brine one to TWO days??? sounds like it doesn't need to be smoked after that!!
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Lower Quinault...Land of the Giant Ironheads!!
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BorntoFish
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Have you ever tried this on sturgeon? May be an injustice to this mild flavored fish, but was curious.
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BennyBlack
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steelie
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If you try this on sturgeon, make sure to only let it sit in the brine for a couple hours at first until you get it the way you likey. I smoked some sturgeon for the first time and let it sit in the brine a little long. It was decent but the sturgeon seems to soak up the salty and sweet WAY faster than salmon and such. Definatly good though.
Cracked black pepper (heavy) before it goes in the smoker is way good too. Ask Gutz. His bag of goodies is money.
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It's a Chum, you can tell by the eye's.
-Me
Edited by BennyBlack (05/19/05 06:01 PM)
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BorntoFish
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sounds good....
Gutz, what do you have in your bag of tricks? 
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quickset
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steelhead
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SAY SJ WHATS 2# MEAN IS THAT TWO BAGS
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Tony1831
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Native slab
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# is the symbol for pounds (lbs)
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<---- "Jihad this!"
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KONGELAKS
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I use the same recipe but cut the sugar and water in half. Then the most important step to a properly smoked meat is LET IT AIR DRY FOR at least 12 hours to form the pellicle.
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I love the Chum.
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BorntoFish
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12 hours??????  is that amount of time really necessary for formation of the pellicle? not trying to be critical, but that seems awfully long period of drying time. most i've ever gone was a couple hours...maybe i should have waited longer.
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3RivrFishr
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Jonsin' for Steel
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Depends on the air temp and humidity where you are drying it. I've had to wait as long as 4 hours. I dont think there would be any harm in waiting longer but seems to me fish would be about half cured after 12 hours of air drying. I prefer the flavor of warm smoked fish as opposed to kippered. It is correct to say that pelicle formation is absolutely essential in the curing process. However, it is not critical for "smoked" fish. There is a difference and the time you let it air dry along with the amount of salt used determines the amount of actual curing that takes place. I would venture to say that it takes kong 12 hours to form pelicle because he reduces the salt in the brine. In the not too distant past food was preserved by salting and drying but the end result was salted protein . Not exactly the flavor enhancing process that we think of today. Thank God for refrigeration!
Edited by 3RivrFishr (10/25/09 10:01 AM)
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metalheadgene
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Ok....I guess we were due for a stupid question so here it is...when is the drying step? After smoking? After brine but before smoking? or before brine?....and at room temp or in the fridge?
Thanks
gg
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Metalheadgene
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alanmikkelsen
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After I take my fish out of the refrigerated brine (24-36 hours), I let them air dry for an hour or two on top of my freezer, in the shop. (I put down some wide aluminum foil on top of the freezer, fold up the edges to contain the liquid from the brine solution.) Air temperature is usually about 60-75 degrees. Then it's onto the smoker racks. If I have more than a smoker load of fish unthawed, I reuse the brine for a second batch.
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BorntoFish
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Geno, I usually dry mine out after brining....put them on the smoker racks placed in baking pans/trays to catch the drippings - this makes it easier for transferring to the smoker after drying. I do this on the kitchen counters but now that the temps are dropping will do so in mud room where its cool and out of the way. I usually only dried my stuff for a couple hours at most. Might try a longer drying period on next batch just to see how that sets up.
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3RivrFishr
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Yep...right after brining and/or rinsing. I usually blot it a bit with a paper towel to dab off the excess moisture then they go onto the smoker racks to "set up". You will see a sheen form and it will be slightly tacky but not "sticky" to the touch.
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metalheadgene
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Excellent. Do you do this with anything that you brine and then put in the smoker? For example, I am going to brine some deer jerky for the smoker this week-end?
Thanks!
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Metalheadgene
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3RivrFishr
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My jerky experiments failed. I have never been able to get the timing right. I have only tried a few times but yes, anything you want "cured" needs time to form that pelicle.
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Real joy comes not from ease or riches or from the praise of men, but from doing something worthwile. -Wilfred T. Grenfell
Keep fishin and keep smilin -Tooter
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metalheadgene
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I know what you mean....trying to find the fine line between jerky verses dried out leather has been tough for me as well.
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Metalheadgene
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KONGELAKS
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I use very little salt and of course our weather on this side of the mountains is cooler with more humidity. I let mine dry in the smoker that way I can just plug it in when it's ready to go.
The drying time is dependent on air temp, how much salt etc. What you want to do is keep checking the meat until it looks like it has been varnished and it is dry to the touch. The pellicle forms a barrier around the meat to trap in all of the moisture. If you get those white postules of fat bubbling out of your meat while smoking you are losing moisture and your pellicle is not 100%. I know you have all seen smoked fish that has the fat & moisture on it, most people scrape it off because it turns them off visually. When your pellicle is perfect all of that stuff stays in the meat resulting in a moister, tender piece of meat.
Never done jerky so I can't comment on if it needs a pellicle or not.
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I love the Chum.
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KONGELAKS
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3riverfisher is spot on with his feedback.
By the way, the best fish to smoke is SPRINGERS
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I love the Chum.
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