The Brother's Katch

Smoked salmon

This is one of our family's favorite foods, -cut fish into strips 1/4 inch wide -mix a brine of 1/2 gallon of water, 2/3 cup non iodized salt, 1 cup sugar -submerge fish in brine and let sit in refrigerator, agitate at least once over a 2 day period. the secret making good smoked fish is controlling the time the brine, by shorting or extending the time is will become more or less salty. -when its time to smoke, take it out of the brine, rinse and pat the fish dry -place it on the rack for a few hours and a tacky glaze will form on the fish -the smoke from the smoker will stick tot this glaze, use apple, cherry wood, heavily in the beginning -smoke for at least 24 hours or until the fish take on a translucent red