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ITEMS NEEDED:

  • Electric smoker (e.g. Smokehouse Products Big Chief)
  • Enough alder chips to fill the flavor pan heaping full twice
  • Enough apple chips to fill the flavor pan heaping full once
  • Plastic bag and container for marinating
  • 3-4 lbs. skinless, boneless salmon fillet

MARINADE:

  • 2 Cups soy sauce
  • 1 Cup water
  • 1 Cup white wine
  • ⅓ Cup brown sugar
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • ½ tsp. black pepper
  • ½ tsp. Tabasco sauce

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INSTRUCTIONS:

  • Cut the salmon fillet to get 2-3 inch wide chunks with each chunk having roughly a uniform thickness.
  • Put the marinade and the salmon chunks in a plastic bag, squeeze the air out, and seal it.
  • Put the bag in a container to contain any possible leaks and refrigerate for at least 12 hours.
  • Place empty flavor pan in smoker.
  • Remove drip pan and racks from smoker.
  • Completely cover drip pan with foil and spray smoker racks with cooking spray.
  • Remove the salmon chunks from the marinade, pat them dry with paper towels and put them on the racks with all the chunks on a rack having similar thickness.
  • Plug in the smoker to preheat.
  • Allow the salmon to air dry for approximately 30 minutes. The surface should be dull and no longer look wet.
  • Once the salmon has air dried and the smoker is preheated, place the drip pan into the smoker.
  • Place the loaded racks in the smoker arranging them so the thickest pieces of salmon are at the bottom of the smoker and thinnest at the top.
  • Remove the flavor pan from the smoker, fill it with alder wood chips and replace it in the smoker. Close the smoker and start a timer to track the running time for the whole process.
  • 1 hour later, dump the ashes from the flavor pan and replace it in the smoker after refilling it with alder chips.
  • 1 hour later, dump the ashes from the flavor pan and replace it in the smoker after filling it with apple chips.
  • 1 hour later, dump the ashes from the flavor pan and replace it in the smoker leaving it empty.
  • 50 minutes later, preheat the oven to 250°F.
  • 10 minutes later, remove the salmon from the smoker and put in the oven for 30 minutes to produce a firmer, dryer texture.
  • Cool salmon to room temperature.
  • Wrap each piece of salmon separately in plastic wrap.
  • Keep salmon refrigerated.