Smoked Salmon

Smoked Salmon

Ingredients

Brine Mixture
  • 1 cup water
  • 1 cup dry white cooking wine
  • 2 cups reduced sodium soy sauce
  • 12 tsp RocketFuel TMS Super High Octane (or 1 tsp for heat lovers)
  • 12 tsp onion powder
  • 12 tsp garlic powder
  • 12 tsp black pepper
  • 13 cup sugar
  • 14 cup diamond crystal kosher salt ( important – do not use table salt)
  • 3 -4 lbs Salmon Fillets (our favorites are Coho, Sockeye, King or Pink )

method

In a large bowl, mix all brine ingredients thoroughly. In a large, deep pan combine whole salmon fillets with the brine mixture to soak over night, keeping refrigerated. Soak your wood chunks overnight – Apple, Cherry or Oak. Rinse thoroughly after brining. Pat filets with a paper towel and allow to air dry for at least one hour prior to smoking. Lay salmon fillets on smoker rack skin side down. Place in your smoker with wood chunks at 165°F for 3-5 hours. Cooking time will depend on the thickness of your fillets. Serves 4-6 People as an Appetizer