I developed this Dry Brine, it leaves all my friends (who I gift with the bounty of each batch) asking for more. Hope you enjoy it as well.

S.

Dry Rubbed Smoked Salmon

Mix together:

1 tsp Garlic Powder
1 tsp Cajun Seasoning (I use Tony Chacere’s)
½ tsp Cumin
1/3 c salt (non-iodized)
2/3 c sugar
2/3 c brown sugar
2 tsp Old Bay Seasoning

Note. This quantity will do about 7 lbs of Salmon.

Cut up salmon fillets (with skin attached) into about 2-2 1/2 inch wide pieces. Coat the salmon pieces with the rub and place in a glass or plastic container.

Cover or seal the container and refrigerate for 12-15 hours. Check occasionally and adjust the contents so that the pieces are getting equal access to the brine mixture. Remove from the dish and rinse each piece thoroughly.

Lay the fish on paper towels to dry for about 45 minutes, then place on an oiled smoker rack for another 30 minutes.

Sprinkle each piece lightly with a mixture of white and brown sugar.

Place in smoker till done to your preferred moisture content (I prefer mine moist on the inside and caramel colored on the outside). I usually use just two pans of Alder smoking chips.


Edited by slpenney (08/22/13 03:31 PM)