Award Winning Smoked Salmon (How To)

salmon fillet

🥗Healthier: trout

💰Cheaper: mackerel

Mackerel is often less expensive and still offers a rich flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt provides a healthier option with similar creaminess.

Start with 2 quarts of water.

Add 1 cup of Tender Quick to the water.

Add 2 cups of brown sugar and 2 cups of white sugar to the water.

Stir the mixture until the salt and sugar dissolve using a stirring stick with holes.

Prepare Habaneros by cutting the tops off and removing the seeds and membrane, then slice them in half.

Add the sliced Habaneros to the dissolved sugar and salt brine.

Cut the salmon into pieces about 1 inch thick.

Add the salmon to the brine and stir a couple of times.

Cover the brine and let it sit outside overnight or in a cool garage for 24 hours.

After 24 hours, spray the drying racks with non-stick spray.

Drain the fish without rinsing it and remove the Habaneros from the brine.

Place the fish on the racks about 1 inch apart for good smoke circulation.

Let the fish air dry for 2 to 3 hours to develop a glaze.

Prepare the Big Chief smoker for use.

Smoke the fish for about 4 hours, leaving the lid ajar for the first 2 hours to allow steam to escape.

Use about three pans of smoke during the 4 hours of smoking.

In the third hour, take the lid off and perform the finger test to check for doneness.

If necessary, smoke for an additional 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens