Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, brad's smoked salmon. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
This recipe shows how to smoke salmon with the brine recipe and the drying and smoking process. Takes some time to do the process but it is very easy and. Salmon brine is made with lots of citrus flavor.
Brad's smoked salmon is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Brad's smoked salmon is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to 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:
- Make ready 2 (10 lb) salmon
- Get 4 cups packed dark brown sugar
- Make ready 3/4 cup course kosher salt
- Prepare 1 tbs garlic powder
- Prepare 1 tbs white pepper
- Get 1 tbs lemon pepper
- Take 1/2 tbs ground mustard
- Make ready 1/2 tbs ground ginger
Due to its moderately high price, smoked salmon is considered a delicacy. Although the term lox is sometimes applied to smoked salmon, they are different products. The final form you eat is moist, silky, and pink. The quality of cold smoked salmon made at home transcends the commercial product.
Steps 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.
As cool, subdued smoke caresses brine-cured salmon, magic happens! This is traditionally done with salmon in Alaska, usually chinook, coho, sockeye or chum Brad- Any word on that pike? I've never smoked pike but wanted to give it a shot. 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.
So that is going to wrap this up for this special food brad's smoked salmon recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
