Grandpa Sorensen’s Smoked Salmon:
Grandpa Sorensen's Smoked Salmon:
Author: Joe Ellis, Aberdeen, WA
(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.
- Rinse the salmon and pat dry. Cut into whatever size pieces you desire.
- Line the bottom of a large casserole dish with thin layer of rock salt.
- Rub each salmon piece with a liberal amount of the rub paste and place the pieces into your casserole dish.
- Try to leave a little space between each fillet, ⅛th to ¼ inch or so.
- When you have filled a single layer in your dish, cover the fillets with a thin layer of rock salt.
- You can add additional layers on top, alternating fish and rock salt. Place the thickest pieces on bottom, and the thinnest on top.
- Cover with plastic wrap and place in the fridge for 7-8 hours.
- When the fish is done brining, rinse each piece and place on racks to air dry for about two hours.
- The fish will form a nice glaze on the meat.
- I smoke for 8-10 hours. I use three to four pans of alder chips in a Little Chief smoker
- and always have excellent results.