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Grandpa Sorensen’s Smoked Salmon:

Grandpa Sorensen's Smoked Salmon:
(This recipe will brine about five pounds or so.)
  • 1 pound dark brown sugar
  • 6 to 8 "Spice Islands" brand bay leaves.
  • This brand is a little more expensive than some,
  • but it is much stronger than any other bay leaves I have tried.
  • This pungent flavor is key.
  • Worcestershire sauce
  • Rock SaltCrush the bay leaves by hand and and place into a mixing bowl.
  • Add the brown sugar.
  • Add enough Worcestershire sauce to make a paste out of your sugar mixture. Mix well.
  1. Rinse the salmon and pat dry. Cut into whatever size pieces you desire.
  2. Line the bottom of a large casserole dish with thin layer of rock salt.
  3. Rub each salmon piece with a liberal amount of the rub paste and place the pieces into your casserole dish.
  4. Try to leave a little space between each fillet, ⅛th to ¼ inch or so.
  5. When you have filled a single layer in your dish, cover the fillets with a thin layer of rock salt.
  6. You can add additional layers on top, alternating fish and rock salt. Place the thickest pieces on bottom, and the thinnest on top.
  7. Cover with plastic wrap and place in the fridge for 7-8 hours.
  8. When the fish is done brining, rinse each piece and place on racks to air dry for about two hours.
  9. The fish will form a nice glaze on the meat.
  10. I smoke for 8-10 hours. I use three to four pans of alder chips in a Little Chief smoker
  11. and always have excellent results.


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