Salmon bellies are delicious and easy to make! A lot of people don’t want to keep the bellies, but if you choose to, this recipe will be perfect for making the most of your salmon!
Ingredients
Salt- salt is necessary for the brine
Brown sugar- brown sugar will sweeten your salmon up and turn it into a kind of candy
Salmon bellies- you can’t make salmon bellies without the belly of the salmon
Tools
Smoker- we use a big chief smoker
Large deep pan- you will need a large deep pan for brining your salmon
Wood chips- to be able to smoke your salmon you will need to have wood chips. We usually use alder chips
Instructions
Thoroughly wash off all bellies
Mix together salt & brown sugar
Spread a liberal amount of salt sugar mixture in the bottom of a large deep pan
Place salmon bellies tummy down with a bit of space between each. Cover with salt sugar mixture and firmly pack
You may need to add more mixture as the belly soaks it up – you should not see moisture creeping through
Repeat layers for as many salmon bellies as you have
Leave refrigerated overnight
Heat your smoker with a pan of chips
Wash off the sugar salt brine
Add your salmon bellies to the shelves of the smoker
Every 30 minutes to 1 hour replace chips with fresh ones
Dunk the used chips into a bucket of cold water
After 4.5 hours of smoking it will be done
Salmon Bellies
Equipment
- Smoker
- Large deep pan
Ingredients
- 1 cup salt
- 32 oz brown sugar
- 6 Salmon bellies
Instructions
- Thoroughly wash off all bellies
- Mix together salt & brown sugar
- Spread a liberal amount of salt sugar mixture in the bottom of a large deep pan
- Place salmon bellies tummy down with a bit of space between each. Cover with salt sugar mixture and firmly pack
- You may need to add more mixture as the belly soaks it up - you should not see moisture creeping through
- Repeat layers for as many salmon bellies as you have
- Leave refrigerated overnight
- Heat your smoker with a pan of chips
- Wash off the sugar salt brine
- Add your salmon bellies to the shelves of the smoker
- Every 30 minutes to 1 hour replace chips with fresh ones
- Dunk the used chips into a bucket of cold water
- After 4.5 hours of smoking it will be done
