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Ингредиенты
- 10 lb Salmon fillet, skin intact - (10 - 15 lbs)
- 2 gal Water
- 2 c. Salt
- 1 x Potato
- 2 c. Brown sugar
- 13 x Peppercorns cracked
Инструкции
- Add in water and salt to a stainless steel or possibly glass bowl, mix well. Put the potato into the bowl, if it does not float, add in more salt till it does. Add in sugar and peppercorns, mix well.
- Place the salmon fillets into the brine. Chill overnight, stirring the brine a couple of times Rinse in cool water, lay skin side down on a wire rack and air-dry a couple of hrs. Now you are ready for the smoker. Smoke two to four hrs depending on the temperature.
- Comments: You have an advantage when you learn from the best. This is a true Eskimo recipe. Marci Norman, born and raised in Alaska, had the opportunity to "rub noses" with the best as far a the sacred Eskimo Indian smoked salmon goes.
- This recipe is one of her favorites, simple and simply delicious.
