Smoked Salmon Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 qt. Water- warm
1 qt. Water- cold
1 C. Brown Sugar
1 C. Plain (Non-iodized) Salt
1 tbsp. Garlic Powder
1 tbsp. Onion Powder
1 tbsp. Worcestershire Sauce
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Directions: |
Directions:Brine Instructions:
Fill large plastic or glass bowl with 1 qt WARM water and add sugar and salt and mix thoroughly until dissolved. Add garlic and onion powders and Worcestershire Sauce; mix well until dissolved. Add the one quart of COLD water and stir.
Prepping and Smoking Fish:
Place salmon in brine meat side down and soak overnight. Stir solution and rotate fish occasionally.
Next morning remove fish from brine and rinse in cool water. Place on paper towels and pat dry.
Place a cooling rack on a large cookie sheet and then put fish on it with meat side up and let stand for one hour. After one hour you’ll notice a glaze (called “pellicle”) on the fish. This is what you want. Fish is now ready to smoke.
Preheat smoker to 135º.
Spray smoking racks with cooking spray before placing meat on them. This REALLY helps with cleanup.
Place fish on smoking racks, meat side up, with thickest pieces on same rack and tail sections on another. Place racks in smoker with larger pieces closest to heat source.
Use favorite wood chips (Cherry and Alder work best for salmon) and smoke twice.
Leave fish in smoker until thickest piece has an internal temp of at least 115 º. This takes 4-6 hours depending on outside temp.
Remove fish when done and let cool on racks. Wrap in cellophane, vacuum seal it then freeze.
Fish will keep for at least a year and much longer when vacuum sealed.
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Number Of
Servings: |
Number Of
Servings:4-5 |
Preparation
Time: |
Preparation
Time:Overnight |
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