Re: How We Smoke Alaska Salmon;
I think this might warrant a new thread for the the various different recipes that might be offered and let Ards stand on its own, but I take quite a different approach. When it comes salmon season again I would be happy to do an entire direction and photo montage to explain it.
Basically, I have a much more traditional way of going about it. It has been done in roughly the same way for thousands of years. My brine is heavy on salt...4 cups for gallons of water. Throw in about half the volume in brown sugar to taste. This is a short but sharp brine. Soak the fish for not more than 30 minutes. Then rinse it. Hang to dry until it is tacky. Then smoke until done or to taste, because having such a strong brine the fish is generally mostly cured by the time you smoke it. Just another variation on the many ways to smoke a salmon.