ITEMS NEEDED:
- Electric smoker (e.g. Smokehouse Products Big Chief)
- Enough alder chips to fill the flavor pan heaping full twice
- Enough apple chips to fill the flavor pan heaping full once
- Plastic bag and container for marinating
- 3-4 lbs. skinless, boneless salmon fillet
MARINADE:
- 2 Cups soy sauce
- 1 Cup water
- 1 Cup white wine
- ⅓ Cup brown sugar
- ½ tsp. onion powder
- ½ tsp. garlic powder
- ½ tsp. black pepper
- ½ tsp. Tabasco sauce
INSTRUCTIONS:
- Cut the salmon fillet to get 2-3 inch wide chunks with each
chunk having roughly a uniform thickness.
- Put the marinade and the salmon chunks in a plastic bag, squeeze
the air out, and seal it.
- Put the bag in a container to contain any possible leaks and
refrigerate for at least 12 hours.
- Place empty flavor pan in smoker.
- Remove drip pan and racks from smoker.
- Completely cover drip pan with foil and spray smoker racks with
cooking spray.
- Remove the salmon chunks from the marinade, pat them dry with paper
towels and put them on the racks with all the chunks on a rack
having similar thickness.
- Plug in the smoker to preheat.
- Allow the salmon to air dry for approximately 30 minutes. The
surface should be dull and no longer look wet.
- Once the salmon has air dried and the smoker is preheated, place
the drip pan into the smoker.
- Place the loaded racks in the smoker arranging them so the
thickest pieces of salmon are at the bottom of the smoker and
thinnest at the top.
- Remove the flavor pan from the smoker, fill it with alder wood
chips and replace it in the smoker. Close the smoker and start
a timer to track the running time for the whole process.
- 1 hour later, dump the ashes from the flavor pan and replace it
in the smoker after refilling it with alder chips.
- 1 hour later, dump the ashes from the flavor pan and replace it
in the smoker after filling it with apple chips.
- 1 hour later, dump the ashes from the flavor pan and replace it
in the smoker leaving it empty.
- 50 minutes later, preheat the oven to 250°F.
- 10 minutes later, remove the salmon from the smoker and put in
the oven for 30 minutes to produce a firmer, dryer texture.
- Cool salmon to room temperature.
- Wrap each piece of salmon separately in plastic wrap.
- Keep salmon refrigerated.