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Smoked Salmon from '1873'
submitted by: Garett Steen, Fishsniffer Reader


This is the best salmon that you have ever tasted. This recipe is for serious fishermen and for 8-12 fish. The process takes three days to complete. Start on Thursday night by taking your fish out of the freezer and into sink of cold water. Friday after work you can make the brine.


  • 1 teaspoon liquid smoke
  • 2 cups dark brown sugar
  • 2 cups course salt
  • 1 cup garlic powder
  • 1 package of pickling spice
  • 2 cups honey
  • 2 cups soy sauce
  • 1 cup worcestershire sauce
  • 1-2 cups red pepper paste
  • 2 gloves crushed garlic
  • 1/4 cup lemon juice
  • and the best part: 2 cups 1873 rum or any dark liquor.

Take all the ingredients in a large pot and bring it to a boil. Remove it from the heat and place it in the fridge to cool. When the brine is ready, place the filets in the brine over night.

Saturday morning take the fish out of the brine and place them on racks to dry for 1-2 hours. When they are dry, lightly pepper and sprinkle brown sugar on the filets and place them in the smokers. Smoke for 6-8 hours. You can cut the time down by insulating the smoker with pink styrofoam insulation.

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