DIRECTIONS
Step 1: Prepare the Brine Base -
In a large pot, combine brown sugar and rock or pickling salt with a small amount of water. Heat gently, stirring until fully dissolved. Allow the mixture to cool completely.
Step 2: Combine Liquids -
In a separate container, mix soy sauce and pineapple juice thoroughly. Once the sugar-salt solution has cooled, incorporate it into the soy-pineapple mixture to complete the brine.
Step 3: Brine the Fish -
Place salmon strips into a large food-safe container or cooler. Pour the brine over the fish, adding 1–2 gallons of cold water to fully submerge the strips. Ensure the brine is evenly mixed. Cover and refrigerate or keep cool for 24 hours. The fish should feel slightly firm and rubbery after brining.
Step 4: Dry the Strips -
Drain the fish strips without rinsing. Transfer them to drying racks and allow to air-dry for 16 to 24 hours with fans blowing over the surface. Drying time will vary depending on the thickness of the strips; a tacky surface (pellicle) should form.
Step 5: Smoke the Fish -
Smoke the dried strips using alder wood for approximately 6 hours. Use two pans of wood chips at the beginning of the smoking process. Avoid over-smoking, as excessive smoke can lead to bitterness. A "Big Chief" or similar smoker works well for this method.
