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Appetizers
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Ingredients |
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salmon
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2 qts. water
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1 c. non-iodized salt
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1/2 c. brown sugar
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1/4 c. lemon juice
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1/4 T. garlic powder
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1/4 T. onion powder
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2 bay leaves
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1/4 T. red pepper flakes (optional)
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hickory or mesquite chips
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Instructions |
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Mix all ingredients in container. Add filets-
Skinned fish- 8-10 hours
With skin- 12-14 hours
In the meantime soak hickory or mesquite chips in water.
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Remove fish, rinse, drain. Smoke 6-8 hours with hickory or mesquite chips. Time varies with size of filets.
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Maintain temperature of 180 degrees.
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Excellent eaten as is, but for an hors-d'œuvre, make a mixture of smoked salmon, cream cheese, onion. Serve on crackers.
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Originally Submitted
7/27/2014
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0 Out of 5 from
0 reviews
You can add this Ol' Geezer Smoked Salmon recipe to your own private DesktopCookbook.
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