Starting this fall I have been smoking my salmon and steelhead without the skin. It seems to be turning out better than years past when I left the skin on the pieces of fish. I think this is because I can shorten the smoking time making the fish more moist.

The other thing I have done this year is to only use garlic powder and brown sugar for my second brine, eliminating onion powder. I heard from a friend of mine who is a chef that Italians don't think it is a good idea too mix together both onion and garlic in the same recipe. Any thoughts?

Todd

Todd:

Have used the same basic recipe for over 30 yrs.......have never shared with anyone cause the person didn't want it shared. That person has been gone for many years.

Chrismas Season.......Time for sharing

Recipe

1 Quart water
1/2 cup salt
2/3 cup sugar
3T seafood seasoning
1T Galic powder

Marinate 8-12 hours
Drain and rinse
Let "glaze over"--might take 1 hr.+
smoke until done

Todd this last part is the "tough one". Depends on the weather, where the smoker is located, "how much" fish, how thick but "in general" the follow might be used:

jacks--silver/king--about 4 hrs.

silvers--5-6 hrs.

kings---6+

Have always left the skin on......

"Worse day sport fishing, still better than the best day working"

Drifter, thanks for sharing...Merry Christmas. That brine sounds tasty, and I think I'll try it if I can ever catch another fish!
Greg