Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, brad's smoked salmon. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Three Simple Brine Recipes for Smoked Trout Smoked Alaskan Salmon - How To Smoke Salmon. Smoke and salmon go together like, well, salmon and smoke.
Brad's smoked salmon is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Brad's smoked salmon is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook brad's smoked salmon using 8 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Brad's smoked salmon:
- Prepare 2 (10 lb) salmon
- Make ready 4 cups packed dark brown sugar
- Get 3/4 cup course kosher salt
- Make ready 1 tbs garlic powder
- Take 1 tbs white pepper
- Make ready 1 tbs lemon pepper
- Get 1/2 tbs ground mustard
- Take 1/2 tbs ground ginger
Smoker Smoked Salmon: Today, I'm making some smoked salmon using my trusty old Master Forge Kettle smoker. You can do this salmon easily without having expensive smoking equipment. Salmon can be cold smoked or hot smoked, dry brined or cured in a liquid brine. The salmon in the picture below was brined in liquid, flavored with herbs and spices, and cooked using the hot smoking.
Instructions to make Brad's smoked salmon:
- Mix all ingredients except salmon
- Fillet and remove rib bones from salmon. Leave skin on. Cut into serving sized pieces.
- Lay brine mix in the bottom of a extra large glass baking pan
- Place a layer of salmon skin side down.
- Cover with brine mix. Lay next layer meat side down and cover with more brine. Next layer lay skin side down and cover with more brine.
- Cover with saran wrap and brine in fridge 24 hrs
- After brining, remove fish. Rinse lightly. Place on a towel to dry. A small fan will speed up the process
- Place in your smoker. Fish must be dry. Moisture will collect soot from the smoke.
- Smoke between 120 - 150 degrees. Add smoke for two hours. Then just heat for 2. Keep repeating this process. Fish will be done in 18 hrs. The thinner belly and tail pieces will be done first. Thicker pieces may require more time.
- Fish will keep in the fridge up to three weeks. But it never lasts that long around me.
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