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Smoked Salmon
Description
Deb M
My god this is good
Ingredients
1 cup kosher salt
1/2 cup sugar
1/2 cup dark brown sugar
1 tablespoon crushed black peppercorns
2 large salmon fillets or sides, pin bones removed
Directions
Prepare the rub
In a bowl, mix together salt, sugar, brown sugar, and peppercorns.
Prepare the wrapping:
- Spread a layer of extra-wide aluminum foil slightly longer than the length of the fish.
- Place an equally long layer of plastic wrap on top of the foil.
Apply the rub
- Sprinkle 1/3 of the rub onto the plastic wrap.
- Lay one side of the fish, skin side down, onto the rub.
- Sprinkle another 1/3 of the rub onto the flesh of the fish.
- Place the second side of the fish, flesh side down, onto the first side.
- Use the remaining rub to cover the skin of the top piece.
Wrap the fish
- Fold the plastic wrap over the fish to cover it completely.
- Crimp the edges of the aluminum foil tightly around the fish to seal it.
Weigh down the fish
- Place the wrapped fish on a plank or sheet pan.
- Top with another plank or sheet pan.
- Weigh the fish down using a heavy phone book or a brick (or two). I used Tim’s socket set
Refrigerate the fish
- Refrigerate for 12 hours.
- After 12 hours, flip the fish over and refrigerate for an additional 12 hours.
- Make sure there is a place for runoff juice to gather as it will leak during this process.
Dry the fish
- Unwrap the fish and rinse off the cure with cold water.
- Pat the fish dry with paper towels.
- Place the fish in a cool, dry place (not in the refrigerator) until the surface becomes dry and matte-like (this could take 1 to 3 hours depending on humidity).
- Use a fan to speed up the drying process if needed.
Smoke the fish
- Smoke the fish over smoldering hardwood chips or sawdust, maintaining a smoker temperature between 150°F and 160°F.
- Continue smoking until the thickest part of the fish reaches an internal temperature of 150°F.
Serve or store
- Serve the smoked fish immediately.
- Alternatively, cool the fish to room temperature, wrap tightly, and refrigerate for up to 3 days.
Cook’s Note
Trout, mackerel, and bluefish are also suitable for smoking with this method.
Notes:
- Pit Boss: Deb
- Recipe Name: Smoked Salmon ⭐⭐⭐⭐⭐
- Recipe Source: Alton Brown’s Smoked Salmon
- Weight: 14 lb
- Brine: Dry brine
- Brine Time: 27 hours: 12 hours, flip, 12 more hours, rinse, then 3 hours air dry
- Rub: 1 cup kosher salt, 1/2 cup sugar, 1/2 cup dark brown sugar, 1 tablespoon crushed black peppercorns
- Smoker: Green Mountain Daniel Boone
- Barbecue Accessory: Chamber vacuum sealer during brine
- Smoker Temperature: 200°F
- Internal Temperature: 150°F
- Outside Temperature: 62°F
- Weather: Sunny
Source: https://www.foodnetwork.com/recipes/alton-brown/smoked-salmon-recipe-1938429