Cazniks Smoke Salmon

[caznik]

For Propane Smokers

Getting The Brine Prepaired:

1- Use 5 gallons of water in big water pan.

2- Put in 1 cup of salt and 1 cup of brown surgar in pan of water.

3- Put fresh salmon in the pan of water, salt, and brown surgar.

Leave in fridge for 24hrs.

Time To Smoke Fish:

1- Take the salmon out of the of water and then rinse the salmon off with clean water, then put salmon on paper towel to dry. (If you like it salty, do not rinse salmon off)

2- Take a paper towel and pat the salmon meat down to dry off.

3- Let salmon site for 15 min to dry a little.

4- Coat the salmon with brown surgar.(You can put what ever spices you like on the salmon to)

Getting the Smoker Ready:

1- Fill the water pan up and grease the racks up good.

2- Use cherry or hickory wood chips for the smoke.

3- Start up smoker and set the heat to 200deg.

4- Now you can put the salmon in the smoker

5- Big salmon will take around 3 hours to smoke and the smaller salmon will only take about 1.5 hours to smoke. But keep checking your fish about every half hour. You do not want to over cook them or your salmon will be dry. Make sure the salmon has a golden look on the meat and the meat will start to split up.

Hope you will enjoy your smoke salmon,

Caznik