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Prep Time: 480 Minutes Cook Time: 720 Minutes |
Ready In: 1200 Minutes Servings: 6 |
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From my collection of old recipes. This is from Pat Johnson, Everett, Washington. Ingredients:
1/8-1/4 cup rock salt |
1/4 cup sugar |
2 cups water, plus extra for rinsing |
1 tablespoon molasses |
1/2 teaspoon pepper |
1 bay leaf |
1/2 tablespoon mustard |
3 slices lemons |
1 tablespoon vinegar |
Directions:
1. In suitable container, combine all ingredients except salmon and wood chips. Mix well, add salmon, cover, and refrigerate 8 or more hours. Drain and transfer to smoker, putting thicker pieces on the bottom shelves. Smoke 10 -12 hours, refilling smoker pan 3 times.
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