Smoked Salmon

Commercial Smoker Recipes

Smoked Salmon

Handload Smoked Salmon

Cook Time

6-8 hours

Max Capacity:

150S 83 lbs. | 300S 132 lbs.

This recipe for Smoked Salmon is designed for both the 150S and 300S Handload smokers. Be sure to follow the ingredient amounts and instructions specific to your unit size for the best results.

Ingredients

    Model 150S

    • 60 lbs. – Salmon Filets (About 28 sides, scaled and de-boned)
    • 2 Cups – Mustard
    • 8 Cups – Seasoning

    Model 150S | Curing Solution

    • 5 Gallons - Ice Cold Water
    • 5 lbs. – Fish Cure #338

    Model 300S

    • 75 lbs. – Salmon Filets (About 28 sides, scaled and de-boned)
    • 2 ½ Cups – Mustard
    • 10 Cups – Seasoning

    Model 300S | Curing Solution

    • 5 Gallons - Ice Cold Water
    • 5 lbs. – Fish Cure #338

    Directions

      Instructions for Curing

      1. Dissolve Fish Cure #338 thoroughly in ice-cold water.

      2. Submerge fish pieces in the curing solution in a plastic or stainless steel pan, using weights to keep them fully submerged.

      3. Cure fish for 4–6 hours.

      4. Remove fish, rinse thoroughly, and let dry for several hours before smoking.

      Preparation after Curing

      1. Pat the salmon dry with a paper towel.

      2. Coat each filet with 2 tablespoons of mustard and season generously.

      3. Let the salmon rest at room temperature while the smoker preheats.

      4. Line the smoker drip tray with fresh aluminum.

      Smoking Procedure

      1. Preheat the smoker to 130°F with dampers fully open.

      2. Arrange fish on racks or in stockinettes and baste with vegetable oil.

      3. Once smoker has preheated, place fish in the smoker and dry for 30 minutes at 130°F.

      4. After drying, fill pan 2/3 full with dampened sawdust, shape into a funnel, and place on smoke burner. Adjust the top damper to 1/8 open and the bottom damper to 1/4 open.

      5. Smoke the fish for 4 hours at 130°F until internal temperature reaches 160–165°F.

      6. Once internal temperature is reached, remove fish from the smoker and cool in an empty cooler until it reaches 100°F.
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