Smoking fish in smoker... (Alder: kosher, rating, phone)

[AQHA]

I've used my smoker for making jerky a lot and love it. I'd like to try smoking a little fish and vacuum packing it. I might even bottle some.

I need some recipes and directions, anyone done any of this before?

[jimj]

I've smoked some lunkers and salmon in my smoker and it came out great. Do a search on thesmokering, they have a recipe board for almost any meat you can put in a smoker.
Below is one from Alton Brown, I watched the show and it was good!

Smoked Salmon
Recipe courtesy Alton Brown


Recipe Summary
Prep Time: 24 hours 30 minutes
Cook Time: 5 hours
Yield: 20 to 30 portions, depending o
User Rating: 5 star


1 cup kosher salt
1/2 cup sugar
1/2 cup dark brown sugar
1 tablespoon crushed black peppercorns
2 large salmon fillets or sides, pin bones removed

In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish.

Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather.

Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.
Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days.
Cook's Note: Trout, mackerel, and bluefish also smoke well.

NOTE, DO SMOKE IT AT THE LOWER TEMPERATURE TO MAINTAIN THE BUTTER FLAVOR OF THE OILS I THE MEAT. IT WILL TAKE A GOOD 6 HOURS TO SMOKE AND I SMOKED IT WITH ALDER WOOD WHICH IS A PERFECT MATCH. I understand you can cheat on temp but your bound to lose some of the savory flavor IMO. Also I used sea salt instead of kosher; not sure how big a difference that made but I usually use sea salt.

[AQHA]

Thanks, I will check it out.