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Prep Time: 2880 Minutes Cook Time: 720 Minutes |
Ready In: 3600 Minutes Servings: 4 |
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From my collection of old recipes. Note: The servings depend on the size of the fish. I had to write something in there. Ingredients:
1 cup rock salt |
1 gallon cold water, plus extra for rinsing |
1 tablespoon mixed pickling spices |
1/2 tablespoon garlic powder |
1/2 tablespoon onion salt |
1/2 tablespoon celery salt |
1/2 tablespoon hot pepper sauce |
1/2 cup light corn syrup |
3 tablespoons chopped fresh garlic |
salmon, cut in serving size pieces |
alder chips |
Directions:
1. In suitable container, combine all ingredients, except salmon and alder chips, mixing well. Add salmon, cover and refrigerate 24 hours, carefully turning 3 or 4 times. Drain and rinse in cold water, thoroughly. Drain on paper towels and store in refrigerator 24 hours. Handling carefully, put fish in smoker and smoke with alder chips 7 to 8 hours, then remove chips and leave heat on to dry. Note: If you like moist fish, a shorter heat time is preferable.
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