All right you ingrates this is how it's done.
One fresh caught King Chinook Salmon. (You could use any store-bought,fresh or frozen salmon it doesn't have to be king chinook and it's best to have skin on, but in a pinch you can use skinned)
Non-iodized salt and dark brown sugar mixed together dry in a glass or porcelain container (do not use a metal container as the salt will have a chemical reaction with a metal container)
So the mixture is 4 to 1
1 cup salt non-iodized
4 cups dark brown sugar
Mixed in a glass or porcelain container.
Add your King Chinookie Salmon coating all parts of your King Chinookie Salmon with your salt and sugar mixture.
Again, do not use a metal container. Some will tell you that a stainless steel container will be fine but I don't take the chance porcelain or glass only.
Cover in place in the coldest part of your refrigerator for at least 48 hours (longer is better sometimes I'll go as many as three or four days).
After 48 hours rinse your King Chinookie Salmon with cold tapwater.
Place salmon on a drying rack until it forms of pellicle on the surface (about two hours a small fan blowing on your salmon will expedite this process) do not skip this step as this is what makes the smoke stick to your delicious salmon.
Place your Chinookie Salmon in a big chief smoker (made in beautiful town Hood River Oregon) and smoke to your preferred doneness.
I personally like alder wood chips.
The last step is to eat like a king .....get online and buy the next size bigger pants.
You're welcome
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