LOCATION: Recipes >> Outdoor Cooking >> Smoked Salmon 03
|
 |
|
Smoked Salmon 03
|
|
|
|
Smoked Salmon
Wash the fillet/side and soak in a 70 degree brine solution of 1/2
cup salt to 1 quart of water for 1/2 hour. I leave the skin on the
one side. Prepare another brine solution containing the following:
2 1/2 gallons of water, 1 lb salt, 1 lb sugar, 1 oz cure, 1 oz
crushed black pepper, 1 oz crushed bay leave.
Instead of sugar, I have used brown sugar, and I have also used a
big jar of Karo syrup(corn syrup - dark) I have also used honey ,
I prefer the corn syrup version best of all personally.
Set smoker temp to 155 degrees.
I soak the salmon over night, then remove from brine and use paper
towels to remove excess liquid.
After fish has been toweled off and is still damp, I cover with
garlic powder (I like garlic) or crushed garlic. Then I sprinkle
cayenne pepper over the fish. then I literally coat the rest of
the flesh with coarse ground pepper.
I then spray the grating that will hold the fish with Pam, as I do
with the skin, and when the fish looks like it is "dry", I place
it in the smoker, immediately introducing ALDER smoke... I smoke
for 8 to 10 hours, or until the edge of the salmon start to appear
dry.
I then allow to come to room temp, and if any lasted that long, I
vacuum seal in 1 pound lots.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
