Fillet to Freezer | Alaska Smoked Salmon in Big Chief Smoker

salmon

🥗Healthier: trout

💰Cheaper: mackerel

Trout is lower in calories and mackerel is often more affordable.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt is lower in fat and calories while maintaining creaminess.

Cut the salmon into 1-inch strips.

Make the dry brine with 4 cups of brown sugar and 1 cup of salt.

Layer the salmon in a plastic or ceramic container and cover with the dry brine.

Refrigerate or keep cool at about 45°F, using a cooler with ice if necessary.

After a few hours, rearrange the salmon to ensure even brining.

Let the salmon brine overnight until it releases juices and becomes wet.

Prepare the Big Chief smoker, which can only go to about 165°F.

Add the salmon to the smoker for cold smoking.

Smoke the salmon until fully cooked, checking for doneness after several hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens