Hot Smoked Salmon

Hot Smoked Salmon

Instructions

  1. Add 2.2 lbs of salt to 1 gallon of water. This makes 80 degrees brine. Cool brine in a cooler.
  2. Place salmon fillets for 1 - 2 hours in 80 degrees brine.
  3. Remove the fish from the brine and rinse it quickly under cold running water.
  4. Place the fish on a rack and dry for two hours
  5. Apply hot smoke gradually increasing the temperature of the smokehouse.
  6. Hold at 150° F (66° C) internal temperature for 30 minutes. To achieve this your smoker’s temperature will have to be higher, around 170° F.
  7. Remove the fish from the smoker and cool it.