Recipe: Tasty Brad's smoked salmon

Brad's smoked salmon. Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked. Due to its moderately high price, smoked salmon is considered a delicacy. Join Brad as he shows you how to transform salmon into the.

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. Maple Glazed Smoked Salmon - Smoking Meat Newsletter. You can have Brad's smoked salmon using 8 ingredients and 10 steps. Here is how you cook that.

Ingredients of Brad's smoked salmon

1. Prepare 2 (10 lb) of salmon.
2. It's 4 cups of packed dark brown sugar.
3. It's 3/4 cup of course kosher salt.
4. It's 1 tbs of garlic powder.
5. You need 1 tbs of white pepper.
6. It's 1 tbs of lemon pepper.
7. You need 1/2 tbs of ground mustard.
8. You need 1/2 tbs of ground ginger.

This maple glazed smoked salmon recipe is easy to make and goes into great detail showing you how to brine, dry, smoke and glaze the. 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.

Brad's smoked salmon step by step

1. Mix all ingredients except salmon.
2. Fillet and remove rib bones from salmon. Leave skin on. Cut into serving sized pieces..
3. Lay brine mix in the bottom of a extra large glass baking pan.
4. Place a layer of salmon skin side down..
5. 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..
6. Cover with saran wrap and brine in fridge 24 hrs.
7. After brining, remove fish. Rinse lightly. Place on a towel to dry. A small fan will speed up the process.
8. Place in your smoker. Fish must be dry. Moisture will collect soot from the smoke..
9. 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..
10. Fish will keep in the fridge up to three weeks. But it never lasts that long around me..

You can do this salmon easily without having expensive smoking equipment. Is there anything more delectable than fresh, rosy smoked salmon? A necessity at Christmas and a joy every other day, get inspiration with our easy smoked salmon recipes. The final form you eat is moist, silky, and pink. Alton shows how you can do it yourself at home.