Step 1: Prepare Fish

Filet salmon with skin on.

Carefully check each filet and REMOVE ALL BONES (Very important for excellence!). A small pair of clean needle nose pliers works well in removing any remaining bones that are stuck in the flesh.

Step 2: Uniform Strips

Cut meat into uniform strips, 3/8″ to 1/2″ wide and 3″- 6″ long, or as long as your smoker racks can handle. The key here is to get uniform thickness cuts for uniform brining and smoking. The length is important only as far as your own packaging preferences. The strips will have a tendency to fall or sag through the larger grid racks. Therefore it is best to use the Teflon coated jerky racks, a small grid (1/2″) Teflon coated rack.

Step 3: Brining

After preparing the brine, add salmon.

Place a weighted stainless steel, wooden grate, or large plate over the top of the fish to hold it under the brine. Always keep the brine and fish cool. If you do not have enough refrigerator space, use an Igloo type ice chest with about a gallon of ice thrown in, and monitor the temperature to ensure that is stays below 40°F.

Soak salmon in brine recipe for 12 hours, stirring the fish a few times during the brining process.

Step 4: Glazing

Place fish in a single layer on Teflon coated jerky racks (coated with a non-stick cooking spray), or drying racks and ensure that the pieces DON’T touch each other.

Air dry in the refrigerator until a hard pellicle forms. Fish will have a tough shiny coat and will be slightly tacky to the touch.

Turn the fish over 2-3 times during the glazing process to ensure more complete glazing. It is during the glazing process that you can sprinkle on certain spices (e.g. cayenne pepper) and/or visual enhancers (e.g. parsley flakes). (Winter time tip! Dry 12-36 hours in a cold place such as an unheated garage, but DON’T allow to freeze).

Step 5: Smoking

Smoke using the following Bradley Smoking guideline: (alder, cherry, or apple bisquettes).

100°F – 120°F for 1-2 hours

Increase to 140°F for 2-4 hours

Increase to 175°F for 1-2 hours to finish