What Are You Smoking?: How to Smoke Salmon

Reader Contribution by Angela Pomponio
1 / 3
2 / 3
3 / 3

Mornings like this tucked away into weeks like this are giving my life a rosy hue. Sun glinting off the fresh dry powder snow, ducks waddling out to greet the morning with gusto and a 3 3/4 year old still asleep under the down comforter. The mountains across our river valley look like a monochrome postcard circa 1900. The fresh snow makes everything quiet, clean, and shows me where and who roams these 20 acres at night. I am starting to feel like me again, after two weeks home from India. Not any more sleep-deprived than usual, embracing the good cheer and magic of Christmas through my little boys eyes and enjoying friends, food and family.

Prepare a Brine

Monday and Tuesday this week were more productive than the rest of December days combined. Sunday I thawed 13 whole frozen kokanee salmon. That night, I boiled up a brine of 2 quarts water, 2 cups brown sugar, 3/4 cup Mortons Tender Quick, and 1 1/2 teaspoons concentrated liquid smoke. I let it cool and poured it over the fish in a turkey roasting pan. I weighted the fish down to ensure a good soak, and put in in the fridge overnight.

Comments (0) Join others in the discussion!
    Online Store Logo
    Need Help? Call 1-800-234-3368