I made bought brown sugar and organic raw sugar and kosher salt. I took the salmon and packet it over night and simultaneously defrosted it. The ratios is
4 parts sugar ( mixed half raw organic: regular brown sugar) and the the fifty part is salt. That will cure the salmon and draw the liquid out of it.
Put it in a s large cooking pan, t will be full of liquid in morning.
That's the first part.
Then I made some paste to put over it while I smoked it:
I used again about
1 soft mango, peeled and shredded of the seed(tenderizing agent and for flavor)
2T organic brown sugar
2T regular brown sugar
1/2-1 teaspoon Chinese 5 spice salt w garlic ( I made myself ) roast seasalt w fennel, star anise, gloves, bay leaves, peppercorns and take some whole heads of garlic and just half them an charr all spices in hot ( old,) pan till spices release etheric oils into seasalt...roast till salt turns color like sand and spices are charred. Let cool , sieve out charred spices, discard them and keep salt in glass container...
Then 1/2 Tablespoon Vulcano fire salt ( infused with Scotch Bonnet( aka habanero peppers)- adds a nice kick, can be much less, I just like t spicy www. Spicerack.com
About 1 T Aleppo Peppers
About 2-3 Tablespoons rice bran oil ( www. Mitsuwa.com) carries it or Asian markets, or use olive oil
1/2 tsp cinnamon
1/2 tsp ground gloves.
Fresh ground pepper...
I think that's it.
After the cure you need to was the salmon, and et it dry till it gets a little film on its surface. Put it skin side down.
In this time I set up my smoker.
I have a brinkman smoker with two chambers. The fire chamber I kept around 200-300 degrees, at firing times that of course goes up. The target temp in smoke chamber was about 160 degrees. that I should have lowered.
I used applewood chips.
Given this was first time I smoked fish : was an ok outcome.
Wanted it more translucent and not so uncheck " well done", but for first time : will see how my fire station rates it...
Banana leaves: did not want my fish to stick, so that's why those. I also used a metal container which I put over the fire container filled w hot coals to keep the RH in the firebox high. Always keep water in there.
So, when u try this, don't use all your fish. Also : timing: I smoked the 3 pieces for about 3-4 hours which would have been enough for only 2 hours I think...
However, cold smoke would,have given me the translucent fish was wanting.
Check out this video on YouTube:
Video Link: http://youtu.be/St8au0YcONM
This inspired me to try.
Serve with brush crisped up white brad over dill chopped whipped cream cheese. Make sauce ( mayo and sweet mustard with fresh dill) serve with fresh cut lime, garnish with dill... Yummi
Hope that helps.