s BRINED SMOKED SALMON ****
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s BRINED SMOKED SALMON ****
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Ingredients
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Instructions *** 6-19-16 very good, once i got the fire going.....actually when i took the salmon out to dry i put some bluefish fillets in to the brine and then cooked along with the salmon, both very good!!!! *** 8 cups water 1/2 cup kosher salt 1/2 cup white sugar 1/2 cup brown sugar 1 tsp lemon pepper 6 tb dry crab and shrimp seasoning mix ( i used old bay) 1/2 tsp freshly ground black pepper 2 cloves garlic, crushed or to taste 1 dash hot pepper sauce (optional) 2 lemons, sliced and crushed 1 orange, sliced and crushed 1/2 lime, sliced and crushed 1/2 large yellow onion, sliced 1 lb salmon fillet 1/2 cup pecan or alder wood chips (i used what i had, mesquite i think) Directions Prep 1 h 10 m Pour the water into a large bowl or small bucket. If you must use a pot, use one that does not contain aluminum. Stir in the kosher salt, white sugar, brown sugar, lemon pepper, parsley and seasoning mix. Add the garlic, hot pepper sauce, lemons, oranges, lime and onion. Soak your salmon in this brine in the refrigerator for 12 to 24 hours. Smoke using your desired method (see Cook's Note). Cook's Note: To smoke salmon: Pat fillets dry with paper towels; do not rinse. Place on smoking rack skin-side down. Place a fan on high for about 4 hours to seal the fish. Add your favorite wood to the smoker. Smoke at 275 degrees F for 65 minutes (or to 150/160 degrees. Try it-y'all will love it! This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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