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Chef Cat's Smoked Salmon

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Description Edit

I perfected this recipe in 1991 when I was given a huge batch of salmon, which I love and can't get enough of.

Ingredients Edit

Directions Edit

  1. Mix all ingredients except salmon together.
  2. Drop salmon chunks into brine and refrigerate for 8 hours.
  3. Rinse thoroughly and pat dry with a paper towel.
  4. Air dry for one hour prior to smoking.
  5. Smoke over Mesquite or Hickory for 2 – 3 hours.

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