|but I've got all the fish I had in my freezer smoked and canned. |
I had 22 rainbow trout, and 3 sockeye salmon. I wound up with 32 1/2 pint jars of fish, and 4 pieces smoked salmon in the freezer. Now I have room for this years catch.
Here's the recipe for the brine I use.
1 c. pickling salt
2 c. demerara sugar
1 heaping tbsp dry mustard powder
1-1 1/2 tsp black pepper or
crushed dried chilies
Mix salt, sugar, mustard and pepper to make a dry brine. Layer fillets, skin side down in large non metallic container, sprinkle liberally with dry brine, place another layer of fish and then another layer of dry brine mix, continue until all ingredients used. Refrigerate and allow to sit for at least 2-3 hours, (longer will give you drier, saltier fish) remove fish from brine, and rinse with cold water. pat dry with clean cheese cloth or paper towels. Smoke until desired dryness is reached, using whatever chips you prefer.(I like alder or maple for fish, but hickory or fruitwood is just as good, subtle differences in flavor) If you like teriyaki flavor, brush lightly with teriyaki sauce as it smokes.