Smoked Salmon

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Ingredients:

Fresh Salmon, scaled, skin on (whole side or 1/2 lb. pieces)

     Marinade

3 cups rock salt

4 cups dark brown sugar

1 Tbs. ground white pepper

2 tsp. grated fresh ginger

2 tsp. ground allspice

2 tsp. crumbled bay leaves

1 tsp. garlic powder

Preparation:

Score salmon skin.  Combine marinade ingredients and place a layer of marinade in a pyrex dish.  Place salmon skin side down.  Completely cover salmon with marinade and pat down.  Cure overnight in refrigerator.

Rinse well and pat dry with paper towels.  Let dry on rack for 2 hours (until surface is tacky).

Place a combination of Luhr Jensen Alder and Apple wood chips in bottom of smoker.  Put salmon on rack in smoker and slowly bring temperature up to 180º and smoke for 8 to 10 hours.  If using a water smoker, smoke approximately 1 to 2 hours.

History:

Gus brings his famous smoked salmon to Pete Gray, Rick Maxa and their guests during their radio show, Let's Talk Hook-Up broadcast yearly from the Long Beach Fred Hall Tackle Show.  During the 2010 show, Gus shared his recipe.

Variation:

Keep the collars and bellies from the salmon and smoke them as well.  The bellies will produce lots of fat so be sure to have a tray under them to catch the drippings.