Smoked Salmon

Brine: smoked-fish2.jpg (14598 bytes)
smoked-fish1_small.jpg (4934 bytes)salmon knive.jpg (32297 bytes)
20 oz. Salt or 16 oz
2 lb. Brown sugar
8 oz. 'Bullseye hickory smoke barbecue' sauce
4 gal. Water
  1. Mix up brine as per above
  2. Tie 12" pieces of strings into loops
  3. Cut fish into 1/2" strips
  4. Soak fish in brine for 3 hours
  5. Hang fish in smoker with strings
  6. You can let fish hang and dry/glaze over if you wish, I skip this step, so the fish will dry out more when smoking..
  7. Smoke for 4 hours
  8. Remove fish from smoker in batches from bottom of smoker to top, place each batch on rack in oven, cook for 15 minutes at 275 to kill anything...
  9. Return each batch to smoker,
  10. Smoke again for 1 hour to seal up any cracks from the cooking.
  11. Freeze until ready to serve.

Prepared this way, fish should be good for 7 days refrigerated. 

This is only a LIGHTLY salted version, treat it like raw fish!, as far as storage is concerned.