Purchased from the Lowery Estate in Arlington, Texas in 1984. Dated 1956. This one is fabulous. Tried it right after I purchased this collection. A lot of effort goes into this one, but it is worth it.
- 8 pounds salmon filets
- 1-cup non-iodized salt
- 2 gallons cold water
- 2 pounds dark brown sugar
- 1 bottle dry white wine
- 1 quart teriyaki sauce
- 6 ounces garlic powder
- 6 ounces Onion powder
- 4 ounces pickling spice
- 1 ounce cinnamon
- 1 ounce mace
- 4 tablespoons oregano
- 2 tablespoons basil
- Combine all ingredients except salmon, mix thoroughly, and let stand 1 hour.
- Place salmon in brine, ensuring that all pieces are covered.
- Refrigerate and soak for 12 hours.
- Remove from brine and rinse thoroughly in cold running water.
- Pat the dry with paper towels and air dry in a cool place for at least 1 hour.
- Place salmon in smoker and smoke with Apple and alder chips (equal amounts of each).
- Distribute on the racks evenly to make sure you get even smoke distribution.
- Smoked salmon requires approximately 1- ½ hours per pound (size of individual piece), depending on cooking temperature and desired dryness.