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Bourbon Smoked Salmon Recipe

Ingredients

How to make it

  • Marinate the fish for at least 4 hours and preferably overnight in refrigerator.
  • Give the pieces a quick rinse, place on drying racks and grind fresh ground pepper over pieces then air dry for about an hour until tacky.
  • Smoke fish for 6 to 12 hours depending on atmospheric conditions (wind, humidity & temp.) and depending on how dry you like your smoked fish. I prefer a somewhat "juicier" smoke, so 6 to 8 hours usually does it.
  • Separating each rack of fish with a rack covered with aluminum foil helps keep the drippings from above landing on the fish below. I am kind of partial to using apple chips as a smoking material, but experimenting with different woods might give a taste that is preferable to others.

People Who Like This Dish 3
Reviews & Comments 1

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    " It was excellent "
    mjcmcook ate it and said...
    ~HELLO~
    Thank-you for posting this amazing
    "5"FORK!!!!! Smoked Salmon recipe~
    I am going to see if I can persuade my
    Son in-law to make it for our Family~since
    he is the one who has a 'smoker' & we
    really like Salmon~

    I also added this recipe to some of my 'Groups'~
    ~*~mjcmcook~*~
    Was this review helpful? Yes Flag

The Cook

hejhogg Kellogg, ID

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