So who has some recipes for smoking and info on dry brines to use?
Have some Sockeye Salmon coming and am actually going to try and smoke some up, have a little Chief smoker that I got when my brother passed away in 95 and it is time to start using the stuff.
I use 2 parts brown sugar to 1 part coarse salt, put the fish skin down in a cake pan cover with the sugar/salt mix then place another layer of fish skin up over top, I think 2cups sugar 1 salt does enough for a little chief, about 2 sockeye I think, if you like it really dry take the skin off before putting in the brine, I usually let mine sit overnite, then rinse it under cold water, pat dry then smoke 6-8 hrs depending how thick and how dry you want it. When I am done I sprinkle a little dill overtop.
It turned out not bad, but did not buy enough fish.
Only got twelve pieces out of it.
Now my brother came up with three Coho he caught, so I got half of one of them to barbeque.
So told him to get me one for smoking.