Smoked Salmon Recipe
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Category: |
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Ingredients: |
Ingredients: * 2 pounds salmon filets
* 1 cup of dark rum
* 1 cup packed brown sugar
* 1/2 cup Kosher salt( coarse salt)
* 1 Tbsp of black pepper
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Directions: |
Directions::Skin the salmon filets and remove any bones. Rinse the salmon under cold running water and blot dry with paper towels. Remove and discard the gray fat layer from the skin side of the filet with a sharp knife.
Rum Marinade: Lay the fish in a dish or plastic refrigerator bag large enough to hold the filet and pour the rum over it. Let marinate for 30 minutes than drain and blot fish dry with paper towels.
Cure: Combine the brown sugar, salt and pepper in a bowl. Layer the cure and fish in a plastic bag or dish so that the fish is covered on all sides by the cure. Let the fish cure in the refrigerator for 4 hours. No longer than 4 hours or it will be too salty. Rinse the cure off of the fish with cold running water and blot dry with paper towels.
Smoke: Set up a charcoal grill for indirect grilling. Soak 4 cups of apple wood chips for one hour. drain the chips and put them on the hot charcoal. Brush and oil the grill and place the salmon on the grate and cover the grill.
Smoke the fish until cooked through, about 20 minutes with a 300*f temperature in the grill. To test for doneness, press the salmon with your finger. It should feel firm and break into flakes.
Transfer the salmon to a rack to cool. When cool, wrap it well in aluminum foil and refrigerate. Serve cold or at room temperature. Smoked salmon will keep in the refrigerator for up to 5 days.
1) if you have a smoker follow these instructions up to the smoking section and then follow the instructions for your particular smoker.
2) Smoke with alder ,apple or oak. Hickory and mesquite are two strong for fish smoking.
3) Other fatty fish can be smoked with this process. I smoked carp and it was very good. |
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