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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