Doctor Dave's Smoked Salmon
 

Combine the following to make the brine:

1 cup water
1 can of coca-cola
1 can of root beer
1 can of pineapple chunks w/ all the juice
4 TBLS molasses
2 big splashes of dark rum ( about 5 TBLS )
1 cup brown sugar
1/2 cup Worcestershire sauce
1 TBLS liquid smoke
1/2 cup non-iodized salt
2 tsp black pepper
1 tsp white pepper
1 tsp garlic powder
1 tsp ginger powder

Mix well, it will remain gritty.
Rinse whole fillets or cut peices with cold water and submerge, skin side down in brine.
Cover and refrigerate 12 hours.
Remove Salmon pieces, rinse quickly under cold water and place on towel.
Let stand at room temp for 1-2 hours prior to smoking.
The Salmon should have a visible sheen.

Smoke with alder only.
I like to smoke three panfuls in the electric smoker.
After each panful burns out, continue to let stand for 4 hours.
The smoking process takes a total of 12 hours if you burn a new pan each 4 hours.
After the last four hour stand, you will taste delicious smoked Salmon.
Ziplock and refrigerate for consumption over the next two weeks.
Vacuum seal and freeze for up to two years.

Works well for Kings, Sock-eye and Steelhead.

Dave Morrison,
Kennewick, WA

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