Brad's smoked salmon
Brad's smoked salmon

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, brad's smoked salmon. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Brad's smoked salmon is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Brad's smoked salmon is something which I’ve loved my entire life. They are fine and they look wonderful.

This recipe shows how to smoke salmon with the brine recipe and the drying and smoking process. Takes some time to do the process but it is very easy and. Smoke and salmon go together like, well, salmon and smoke.

To begin with this particular recipe, we must first prepare a few ingredients. You can have brad's smoked salmon using 8 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Brad's smoked salmon:
  1. Take 2 (10 lb) salmon
  2. Take 4 cups packed dark brown sugar
  3. Get 3/4 cup course kosher salt
  4. Prepare 1 tbs garlic powder
  5. Take 1 tbs white pepper
  6. Get 1 tbs lemon pepper
  7. Get 1/2 tbs ground mustard
  8. Make ready 1/2 tbs ground ginger

Salmon brine is made with lots of citrus flavor. It is also excellent for trout. To smoke salmon: Pat fillets dry with paper towels; do not rinse. Place on smoking rack skin-side down.

Instructions to make Brad's smoked salmon:
  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.

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. Although the term lox is sometimes applied to smoked salmon, they are different products. The Basics of Cold Smoked Salmon. When cooking salmon in a cold smoker, it should never reach a temperature above eighty degrees Fahrenheit.

So that is going to wrap it up with this exceptional food brad's smoked salmon recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!