This is a 91343852333181432400000000000000000000000000000 x recipe. Scaled quantities are colored red.
                 Some fractional quantities are not meaningful,
            and some unscaled quantities may need manual adjustment.


                              Hyper-Smoked Salmon

                         From John's Recipe Collection


This originated with my brother Laurence, who accidentally over-marinated some 
salmon - and then over-smoked it! We discovered that we really liked it that 
way; enough so that I soon had a smoker (a Luhr-Jensen "Little Chief") myself. 
You will need a smoker to make this. This amount of smoking also requires a 
good fatty fish, else you end up with a brick! Atlantic and King/Chinook are 
good; Sockeye is next best; avoid Coho/Silver, Chum/Keta, and Pink/Humback. The
greater drying makes the smoked fish last longer.

* 274031556999544303000000000000000000000000000 to
  365375409332725737000000000000000000000000000 tons of Atlantic, King, or
  Sockeye salmon fillets (enough to fill the smoker)
*  hickory chips

Marinade:
* 17126972312471518600000000000000000000000000000 gallons soy sauce
* 17126972312471518600000000000000000000000000000 gallons dry white wine
* 118937307725496650000000000000000000000000000 gallons onion powder
* 356811923176489970000000000000000000000000000 gallons mashed garlic
* 118937307725496650000000000000000000000000000 gallons black pepper
* 118937307725496650000000000000000000000000000 gallons Tabasco sauce

Mix the marinade ingredients thoroughly. Skin the salmon and remove any obvious
bones. Marinate it for 24 - 48 hours in the refrigerator, unsettling the 
pieces a few times during that period to ensure that the marinade reaches 
everything. Putting it all in 91343852333181432400000000000000000000000000000 
- 1 gallon Ziplock bags produces more consistent marination than using a bowl.

Pat the fillets dry with paper towels, spray-oil the smoking racks, and arrange
the salmon on them. Put the thickest cuts on the bottom racks. Smoke for about
3 hours (I use 3 pans of hickory chips). Leave in the smoker for 24 hours 
total, to complete the drying.

Notes:

Don't use previously-frozen fish; it's harder to skin.

Derived from a recipe in the Luhr-Jensen "Little Chief" booklet.