Alright guys. I'm ready to try my hand at smoking some fresh caught silvers. Any suggestions on a brine mixture, soaking time, etc.? I'd appreciate any input. Thanks.

Jer

Jer, only if you give up the where.

I just cover the fish in brown sugar and add salt and johnies generously. Leave for 24 to 36 hours in fridge and stirring occasionally. Rinse after.
You will probably be doing a lot of trial and error until you get any brine down to your liking.


FJ...out.

To 1 quart of water, add 1/2 cup sugar, 1/4 cup NON iodized salt,
Catch that?,, NON iodized,
1/8 cup light brown sugar,
brine overnight, let dry, pat it dry if necessary,
smoke at about 170 for about 9 hrs,

I tried to E-mail you some tips but your E-mail addy came back null and void

I'm going to give up "Father's Famous Brine" recipe. Tried, true, and confirmed by just about everyone that it results in the best smoked salmon they've ever had. (He probably got it out of book and has been protecting it like it's a family secret for 30 some years now...) Anyway, here it is:

3 quarts Water
1 cup rock salt
2 1/4 cups brown sugar
1 tablespoon black pepper
6 bay leaves
1 1/2 teaspoon allspice
1 1/2 teaspoon ground clove
2 teaspoon ginger
2 large fresh cloves of garlic (minced or pressed)

Bring to a boil and let cool completely at room temperature. You are not only allowing the brine to cool but also allowing all flavors to disolve and leach into the brine. Place salmon in brine after it is cool for 6-10 hrs, depending on type and thickness of meat.

Remove salmon from brine, rinse completely and allow to air dry. This part is important believe it or not. When the meat air dries a shiny varnish will develop on it. This is the sugar from the brine crystalizing to seal the meat. Think of it like a glazed donut.

Place in the smoker changing the wood chips approximately 4 times during cooking. Cooking time will vary depending on smoker, temp, thickness of filet, etc. Usually it's 6-8 hrs. I change the chips every 1 1/2 hours stopping after 4 changes.

It all sounds a bit like Martha Stewart, but trust me this recipe is awesome.

-Jim

Greatly appreciate the info. Thanks again. New address... fisgnguy_2001@yahoo.com

Greatly appreciate the info. Thanks again. New address... fishnguy_2001@yahoo.com

Best salmon 'smoking' recipe:

RT, RT's 'Fatal Attraction' cured eggs, GL3 rod.


OK, settle down - just messin with ya.

While the above recipe also sounds good, mine is:

1 cup non iodized salt
1 cup brown sugar
2 cups white wine - get something reasonably good - if you wouldn't drink it, don't smoke with it.
1 tbsp garlic
1 tbsp dried onion, or about 1/4 cup minced onion
Water to fill a large mixing bowl.

Slice the fish into above 1/2 inch slices, and brine for about 8 hours. The above mixture is good for all of an 8 lb steelhead, or about 1/3 of the fish I usually catch. :-)

Rinse and let dry for an hour.

Smoke until it's at the consistency you like. Tends to take about 8 houts in my smoker.

Serve with a nice micro brew and wheat thins or triscuits.