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Add a photoServings: 12
Ingredients
- 4 x -(up to)
- 5 x Salmon, fresh
- 5 lb Rock salt
- 2/3 pkt (2-lb.) light brown sugar
- 2 pkt (5-lb.) hickory chips, fine
Directions
- Cut strips of salmon lengthwise, two-inches wide. Score thickest parts.
- Keep belly parts for last 20 min of marinating (belly section is thinner, requiring less soaking).
- Add in rock salt and brown sugar in plastic bucket, filled 2/3 with water.
- Stir to dissolve.
- Soak all salmon pcs, except belly, in brine for one hour. Stir occasionally. Add in belly strips during last 20 min.
- Remove fish strips and smoke with hickory chips for eight hrs, being sure salmon strips are placed in highest position in smoker.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 12 servings | |
| Calories 172 | |
| Calories from Fat 100 | 58% |
| Total Fat 11.07g | 14% |
| Saturated Fat 2.52g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 49mg | 2% |
| Potassium 299mg | 9% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 16.85g | 27% |
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