Bob Armstrong belongs to the Langley Heritage Society, and chose to share a recipe that would “interest someone who has access to salmon.”
For approx. 10 lbs. of fish
using any hot-smoke smoker
1 qt. of water
1/2 cup salt and 2 1/2 cups of sugar (1 to 5 ratio. You can experiment with less salt)
Leave in sugar/salt brine solution for 48 hours – turn every 12 hours.
Make sure fish is cut into small strips before putting it into the brine (3 or 4 inches long and ½ to ¾ inch wide).
Remove from brine after 48 hours and put on flat surface (dry with paper towel and put layer of brown sugar on fillets (heavy sprinkle).
Add coarse ground pepper or other spices on fillets as desired.
Put in fridge over night – dry again with paper towel and start smoking.
You can use whatever wood chips you want.
You can do several batches from the same of fillets over several days, as long as they are refrigerated.
OTHER LANGLEY ADVANCE HOLIDAY RECIPES: