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I tried dry brining this year for my cold smoked salmon, and it came out really good.  I use a 50# sausage tote, lay down fillets flesh side up, liberally sprinkle canning salt, and add 1/4 c brown sugar per fillet, rubbing it around the fillet.  Then add another pair of fillets, skin side down on top of the previous pair, salt and sugar, and repeat.  The tote can handle a dozen fish.  Let sit at room temp for about an hour.  Use cold water to rinse the salt and sugar on the fillets.  If you have a small smoker, you can freeze the fillets for future use.

I then cut the fish into strips, and place them on the smoker, and put a small fan in the bottom of it for air flow, then let the strips dry for 24 hours for a good pelicle to form.  Then I put some water soaked alder logs to smokin, and let them burn out, puts out a few hours of smoke.  Then the fan goes back in, and runs 3 days or more, depending on how dry I want the fish.

Message Thread:

• smoker? akhunter3 Dec 10 2004
  • Hot or cold? Paul H Dec 13 2004
  • Smoking recipe AkHunter45 Dec 13 2004
  • layering method bushwaker Dec 12 2004
  • Recipe... Marcus Dec 11 2004
    • thanks akhunter3 Dec 12 2004
      • Recipe Animal Eater Dec 13 2004