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If it's one thing I do...I cook and smoke A LOT of meat taken from my Oregon play time. Fish is one of them. You want the best...try this for your salmon smoking. It is "in my opinion", simply the best. If you want a great way to cook it on the bar b que...I have one or two that way also that I use always. Enjoy....... I like to cut my salmon fillets in 1-1.5 inch thick chunks from the top of the back to the stomach. This will give you a nice long, thick piece of meat to smoke. It is best to always freeze your salmon before smoking as the freezing process breaks down the muscle tissue allowing the fish to brine better. Next make your brine, combine all these ingredients in a large bowl. Remember this is a dry brine there is no liquid involved here. 2 cups brown sugar 1/3 cup salt 1 tbsp onion salt 1 tbsp garlic salt 1 tbsp celery salt 1 tbsp black pepper 1 tbsp white pepper 1 tbsp dried hot mustard 1 tbsp dried lemon peel 1 tbsp dill weed Combine all the ingredients and mix well. You will need a large container to stack the fish. I use a plastic drawer from an old fridge. First you want to make a layer of brine on the bottom of your container, next place a layer of fish, then a layer of brine... continue stacking. I like to pack the brine as I go. Place in the fridge for at least 24 hours. If you leave the fish in the brine longer they will turn into fish candy! I have left in brine up to 36 hours, it is best to try different lengths of time to see what you like best. In 12 hours or so the brine will turn to a liquid so make sure you baste and/or rotate your pieces of fish so they all get the same soaking time. When you are done soaking remove the fish from the brine and place on your smoking racks... DO NOT RINSE! Let stand for an hour or so until the fish becomes tacky. Place in the smoker and smoke. My choice for salmon smoke wood is Alder. Apple if I have to use something else. Take your fish out 1 hour before you normally do and place on cookie sheets. It is a good idea to coat the cookie sheets with some kind of non-stick spray before hand. Now generously coat the fish with honey... goop it on real thick! Place fish in a 325 oven for about 20 minutes or until the edges of the fish start turning dark. Take fish out and try not to eat it all when it is warm. I have to tell you it is the very best smoked salmon you will ever eat in your life and it is 100% better warm!
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