Smoked Salmon Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 3/4 c. Tender Quick salt
1 c. brown sugar
1/2 t. garlic powder
3/4 t. liquid smoke
3/4 t. pepper
1/2 t. onion powder
1 1/2 qt. water
|
|
Directions: |
Directions:The brine solution will accommodate up to 15 lbs of boneless skinless salmon filets. Cut the filets into pieces approximately 5 to 6" long.
Mixed all ingredients in glass or non corrosive dish and submerge all pieces. Brine cure for about 10 hours. Remove from brine and rinse off, dab dry w/ paper towel and lay on racks to air dry for at least another 2 hours. May add fan to speed up drying. Fish pieces will form a shiny exterior surface (the pellicle) then are ready to place in smoker. Smoke for about 4 to 5 hours at temperature that starts at 125 and is gradually increased and last hour at 175 to finish the smoking and cooking process. Used 1 3/4 oz of Hickory wood put 1/2 in after 30 minutes and last half in 2 hours later. Remove when done and allow to cool before handling.
Tip: spray rack w/ non stick cooking oil prior to smoking.
Options: May baste fillets w/ maple syrup during the process (midway)
If you like a less strong smoke flavor, use a little less wood or eliminate the liquid smoke in the brine. |
|
Personal
Notes: |
Personal
Notes: Same salmon recipe as served at Mother's birthday gathering in '09
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Smoked Salmon is from