Rustpot
New member
This recipe come from a book my Parents give me back in 1980. It is "Home book of smoke cooking meat,fish,and game." by Jack Sleight and Raymond Hull.
This smoke salmon is the best I have ever eaten. And I have had people offer me money to smoke them a salmon.
Enjoy! And thanks Jack Sleight and Raymond Hull where ever you are.
[FONT=Arial, sans-serif]Smoke Salmon[/FONT][FONT=Arial, sans-serif]
Salmon flays, or flay whole Salmon. Cut Salmon flays up as wide as your hand. [This recipe is for 3lb of Salmon]
1 cup unsulphured [/FONT][FONT=Arial, sans-serif]Molasses[/FONT][FONT=Arial, sans-serif]
1 & 1/2 cup of brown sugar
1 Onion cut into ¼
4 or 5 crushed garlic cloves
Juice of 1 lemon
Soak Salmon in brine for; 1 hour per pond.
[/FONT][FONT=Arial, sans-serif]Brine[/FONT][FONT=Arial, sans-serif]: 1gal warm water; add salt till a raw egg- (in shell) floats.
Add to this brine, Molasses, brown sugar, Onion, garlic, and lemon juice. Let cool before placing Salmon into brine. Place a plate on Salmon to keep it submerged in brine.
After 3hr rinse well, then pat dry with a towel.
Smoke with Hickory or Oak wood.[/FONT]
This smoke salmon is the best I have ever eaten. And I have had people offer me money to smoke them a salmon.
Enjoy! And thanks Jack Sleight and Raymond Hull where ever you are.
[FONT=Arial, sans-serif]Smoke Salmon[/FONT][FONT=Arial, sans-serif]
Salmon flays, or flay whole Salmon. Cut Salmon flays up as wide as your hand. [This recipe is for 3lb of Salmon]
1 cup unsulphured [/FONT][FONT=Arial, sans-serif]Molasses[/FONT][FONT=Arial, sans-serif]
1 & 1/2 cup of brown sugar
1 Onion cut into ¼
4 or 5 crushed garlic cloves
Juice of 1 lemon
Soak Salmon in brine for; 1 hour per pond.
[/FONT][FONT=Arial, sans-serif]Brine[/FONT][FONT=Arial, sans-serif]: 1gal warm water; add salt till a raw egg- (in shell) floats.
Add to this brine, Molasses, brown sugar, Onion, garlic, and lemon juice. Let cool before placing Salmon into brine. Place a plate on Salmon to keep it submerged in brine.
After 3hr rinse well, then pat dry with a towel.
Smoke with Hickory or Oak wood.[/FONT]