I was a little worried it wouldn't work very well in our hot smoker (as opposed to a cold smoker) and we'd end up with salmon jerky. Matt though was ever confident.
After being boned and cut into 2" strips, the salmon sits for two to three days in a marinade in the fridge. Matt's marinade smelled wonderful with the soy sauce, brown sugar and garlic. He used a bowl on top to keep the salmon under the marinade.
Then it gets rinsed off and let to sit for an hour at room temperature before hitting the smoker.
He placed the salmon skin side down on sheets of tin foil in the smoker. Matt chose cherry wood for his smoke. Then, he was careful to keep the heat at what our smoker called the ideal temperature (between 200 - 250 F), not to hot and not too cold. We had read that it should smoke for 2 - 3 hours, but Matt took ours off after 1 1/2. It was cooked through and we didn't want it to dry out.
Matt's Salmon Brine
(this brine is great even if you're just throwing your salmon on the grill)
3/4 c soy sauce
1 c brown sugar
1 c white sugar
2 c water
1/4 c non-iodized salt (iodized salt can add an odd flavor, use kosher or pickling salt)
2 bay leaves
1 t garlic powder
1 t ground black pepper
Mix everything together and microwave a few seconds to help the sugar and salt dissolve. Let cool before adding the salmon.
Enough brine for 3 - 4 pounds of salmon.
Next week a smoked salmon, zucchini and bread cheese salad.
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