MAKE THE BRINE
Combine the brine ingredients in a pot and heat slowly until the salt
and sugar is completely dissolved. Heating is required as the water
will be close to fully saturated and will take forever to dissolve at room
Allow the brine to cool completely and then chill in the refrigerator
for 4 hours.
SORT THE SALMON
After filleting your Salmon, remove all the bones and leave the skin
on. Submerge your Salmon fillets in a nonreactive container in your
refrigerator for 1 hour per cm thickness (of the thickest part of the fillet).
Remove your Salmon from the brine and soak it in fresh cold water 15 to
20 minutes to remove some of the saltiness and sweeten them a little.
Pat dry and place them uncovered, skin side down on racks (with a drip
tray underneath) in your refrigerator for 24 hours. This has the added
advantage of allowing the salt to further penetrate the flesh and dry the
surface of the fish to form a pellicle for the smoke to stick to.
Remove from the refrigerator and place the Salmon skin side down on
racks or hang them from dowels in your Smoker.
Allow the temperature of the fish to equalise with the ambient
temperature of your smoker for an hour or two before smoking. This
is important as condensation will develop on your fish resulting in an
inferior product if your fish is cooler than the smoker.
START YOUR SMOKER
Smoke your Salmon with your Smokai Smoke Generator on a low pump speed for 12 to 24 hours depending on how strong a smoke flavour you
enjoy. The fish will firm up during the smoking process as a result of
water loss condensing the flavour.
Do not slice your Salmon directly after smoking. Place it in your
refrigerator overnight to allow the flavours to distribute evenly
throughout the fillet.
Smoked Salmon, particularly with Manuka goes well with