Thank you to Vicki Otte for sharing her smoked salmon recipe with us for the 2020 Friendship Potlatch. Vicki has been sharing this technique and recipe with participants of CIRI’s C3 Camp for years. If you are interested in giving it a shot, Vicki’s recipe is below:
In one quart of water, heat 1 Cup Sugar, 1 Cup Brown Sugar and 1 Cup Kosher Salt until all ingredients are dissolved. Does not have to boil.
Next I prepare my brine bucket. I use a 5 gallon bucket and even though it is clean, I always line with a garbage bag.
3 Quarts water and a couple handfuls of ice cubes
Pour dissolved ingredients from pot
1 T. Red Pepper Flakes
3 Inches grated Ginger
1 T. Pepper
1 Cup Soy Sauce
3 sliced Jalapenos
2 T. Whorcestershire Sauce
1 T. Garlic Powder
Stir thoroughly. Add medium raw potato. If potato floats the brine is good. If it doesn’t float, add more salt until it floats.
Place salmon meat side down in brine for 8 to 12 hours.
Rinse each piece thoroughly with cool water and dry. I usually place on a towel.
Then place fish on racks (placing fuller pieces together and thinner pieces together).
Glaze salmon. I do this by placing them on racks in the garage and put a fan on them.
Place in smoker, larger pieces on the bottom and thinner pieces on top.
Smoke for 1.5hours at 125 degrees, 1.5 hours at 145 degrees and if needed, 1-2 hours at 155 degrees.