View Full Version : Worthy of a repost Docs pyramidfest recipe

07-20-2007, 07:05 PM
This recipe is the BEST THANKS DOC [smiley=thumbsup.gif] [smiley=chowtime.gif]

Here's how I smoke salmon and trout:

1. Bleed the salmon or trout on the boat and chill down ASAP.

2. Fillet the fish and remove the ribs and back bone for a nice presentation. Leave the pin bones between the back bone and skin in place or the fillet will look shoddy.

3. Make a dry rubcure as follows:

(Pyramindfest recipe)
1 cup brown sugar
1 cup kosher salt
3 tablespoons granulated garlic powder
3 tablespoons granulated onion powder
1 tablespoon dill weed
1 tablespoon dried savory
1 tablespoon dried tarragon

( a simpler recipe I like better for trout )
1 cup brown sugar
1 cup kosher salt
a couple of crushed garlic cloves

4. lay the fillets skin side down in a ceramic ( non metal ) tray andcover with the dry cure to a depth of at least 1/4 inch. Put in the fridge for 3 hr. ( I have gone over night with good results ) The cure will draw a lot of liquid from the fish and the salt and sugar pretty much desolves.

5. Remove from the fridge and rinse the fillets thoroughly with cold tap water. Don't blot them dry. You want water on the meat to pull some salt and protein to the surface. Place the fillets on a stainless steel rack and put them back in the fridge for at least 1 hr ( or over night ) without a cover and let the pellicle form on the surface of the meat.

6. Make up a final oil coat as follows:

1 tablespoon lemon juice
1/3 cup peanut oil
1 clove pressed or minced garlic
2 dashes of tabasco sauce
1 dash of tumeric

coat the meat side of each fillet with this oil mixture using a brush. Sprinkle on course ground black and white pepper to taste. ( I use alot with about a 50:50 mixture of each).

7. Smoke for 3-4 hr at 150 - 200 degrees using 90% alder and 10% hickory blend. Cut back on the hickory if you like a milder smoke flavor.

8. Allow to cool in the fridge and then either wrap in saran or use a vacuum sealer. Hold in the fridge for at least 24 hr before serving in order to let the flavors meld. The fillets hold up for 2 weeks in the fridge and for over a year if vacuum sealed and frozen.

Tim and I have used this easier recipe for all our fish it is to DIE FOR, never lasts even the 2 weeks!!
Your the best Doc [smiley=clap.gif]

Scott R
07-29-2007, 02:14 PM
Just got done smoking some kokanee with Doc's recipe also, and it's the best. Thanks Doc for allowing us to enjoy your recipe.

07-30-2007, 05:19 PM
The simple version works great on salmon/and albicore. just make sure that you use Kosher salt,other wise it will taste too salty! I have tryed both and they are great!