Below is “Deb’s Smoked Salmon”. I copy and pasted from her email to me. Your gonna love it!!! Thank you Deb for sharing this with us!!!!
I normally do not measure anything than the salt… and the package of brown sugar I get is four cups.. this will be enough for 4 full trays of salmon..
But this should be really really really close.. I have done it this way for so many years now after tweaking my recipe.. it’s kinda automatic and I don’t measure
I buy the Atlantic salmon at Costco… good price… and this type is thicker, moister..
I use a large rubbermaid container.. and this is all I use it for.. you want to make sure it has a good lid.
4 large slabs Atlantic salmon
1 cup Pickleling/canning salt
4 cups dark brown sugar (make sure it’s the dark brown)
1 tsp coarse ground black pepper
1 tsp granulated garlic
1 tsp granulated onion
( do not use powdered if I can help it.. it lumps)
+ if its a little more than what I write it’s ok.
1 tsp+ old bay seasoning
1 tsp+ smoked paprika
1T dill weed (dried)
1 ½ T parsley (dried)
I mix everything together in a large bowl. I cut the salmon into the sizes I want. I pat each piece of salmon with the brine mixture.. layering them in the Rubbermaid container. I sprinkle some of the brine on each layer.. (if you have any mix left, just put it on top of the salmon. It’s going to become liquid.. so it doesn’t really matter. Once all the pieces are in the tub I let it set out for about an hour, then I put it in the fridge. I usually brine my salmon for about 12 to 14 hours ( flipping once to make sure everything gets coated once it’s liquid. .. Once the salmon is done brining.. I rinse the salmon pieces individually under cold water… rinsing off the excess brine, let them sit in a colander for a few min to take off excess moisture.
SAVE THE LIQUID BRINE THAT IS IN THE TUB. I just keep it in the tub.. put in fridge, as you will be using it again later
After rinsing the salmon, I put it on my smoking racks. I usually line my kitchen counter with foil… put the racks on the foil. (spray with Pam) so the salmon does not drip any excess moisture on the table.
You will need to let your salmon sit out for about 1 hour (If it’s a summer day it takes less time…. ) It should feel “tacky” to the touch.
I have Bradley smoker.. I set the temp to med high… it smokes at about 170-180.. if your salmon starts sweating.. the heat is a little too high. My smoker uses the hocky pucks… I like to use the maple or pecan. I also put beer, apple juice…… sometimes orange juice.. whatever I have on hand.. to put in my water bowl that goes in the smoker. Make sure this does not dry out.
When I smoke salmon.. 90% of the time I have my smoker full.. 4 trays…………….. and start checking the salmon at 4 hours.. test a piece.. making sure the inside is soft.. but not fluffy or undone… you want the salmon ‘just done’.. or it will dry out.. Mine is usually a dark gold or light brown. If your smoker does not smoke evenly, you can rotate the trays half way thru.
Once the salmon is done.. I take it directly from the smoker while it’s still warm and put it back in the tub with the brine. Put the lid on it.. tip back and forth to cover all the salmon. Put in fridge. I keep the salmon in the fridge for 2 days.. taking the tub out and tipping it back and forth every 8 hours or so..
After the salmon has ‘rested’ a few days.. I put it in a colander… let it drain well.. (do not rinse)… then vacuum pack it and throw it in the freezer. It’s best after it has been packed and froze..
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