Land Locked Smoked Salmon Recipe
Try this if you can get the real
thing, Maple Syrup!
4 pounds Salmon (Fresh Atlantic or Pacific)
1 Cup Kosher or Rock Salt
1 Cup Maple Syrup (The Real Thing) Dark Amber is Best
1 Cup Water
Mix Salt, Syrup and Water into a
Slush
Pour Over Fish in Glass Baking Dish ( 2 inches Deep) With Skin Down
Carefully Fill Dish to Cover Fish withouth Washing Salt off of Fish
Let Set 12 Hours in Frig
Smoke for 10 hours on Low - Med Heat (120-150) in Smoker Changing Alder Chips
Every 1.5 hours.
Take out of Smoker When Fish is Firm but Not Hard.
MAKES GREAT SMOKE Salmon
Neal Brodien,
Landlocked Smokehouse
Littleton, NH
