Just caught a 25 lbs white king salmon off san juan is.
does anyone know of a good smokehouse in the Bothell area?
Thanks,
WCP

Special thanks to Highliner charters

You really should buy one. They last a long time and you will use it often. If you don't buy one take it to Jensens.

A good fairly cheap one is the Brinkmann electric. You'll love babyback ribs with Hickory in it.

For a really good brine recipe, just Google these words:

Gutz Smoked Salmon


I am now using it as my base brine and experimenting with other ingredients.

Sounds like a good recipie Sky.

Here is mine:

6 cups of water
1/2 cup of salt
1 cup of brown sugar
1 tbsp soy sauce
2 tbsp worchestershire sauce
pinch of garlic powder (fresh crushed if you have it...and you can put it on your salmon during the smoke too!!)
I also cheat and put in a tbsp of liquid smoke.

I usually end up making a double or quad. batch and soak the fish 8-12 hrs. I smoked the Lk Wa sockeye longer than I normaly would and it turned out great.

2lbs dark brown sugar to 1/2 cup kosher salt.
Good luck,
STRIKE ZONE