Salmon season is winding down, decided to run a small batch for a few outbound gifts.
Pretty simple recipe
Salmon fillets cut into desired pieces (pinbones removed with needle nose pliers)
Recipe works for approx 10-15 lbs of fillets
Dry brine mix:
4 cups light brown sugar packed
3/4 cup canning/pickling salt
Mix them together until fully combined.
Take fillet pieces and gently but firmly rub mix onto all exposed surfaces....
Place into deep non reactive pan and cover with more of the dry brine mix...layer as needed.
Once everything is covered, place remaining dry mix over entire surface
As it brines, it will pull out the blood and moisture still remaining in the flesh.
This will create a liquid molasses type fluid as the flesh brines in the mixture.
After 24 to 48 hrs, remove from liquid and gently rinse 2 to 3 seconds and place onto smoker racks.
Let pieces air dry until tacky and apply seasoning/flavoring of your choice or not.
I prefer chili pepper flakes, but have used fresh cracked black pepper or Lemon pepper as well in the past.
I use Apple chips for fish, adds a mild flavor and compliments the fish nicely.
I use 2-3 pans full. Never more....any more tends to add a bitter smoked flavor and over powers the desired taste.
After 1st pan of chips, getting all sexy!
This was 3 pans, and another hr to get it to desired results. I like a firm yet still slightly moist product.
Great for dips, spreads, Omelettes or just plain with a beer
And the MONEY shot!!!
Pretty simple recipe
Salmon fillets cut into desired pieces (pinbones removed with needle nose pliers)
Recipe works for approx 10-15 lbs of fillets
Dry brine mix:
4 cups light brown sugar packed
3/4 cup canning/pickling salt
Mix them together until fully combined.
Take fillet pieces and gently but firmly rub mix onto all exposed surfaces....
Place into deep non reactive pan and cover with more of the dry brine mix...layer as needed.
Once everything is covered, place remaining dry mix over entire surface
As it brines, it will pull out the blood and moisture still remaining in the flesh.
This will create a liquid molasses type fluid as the flesh brines in the mixture.
After 24 to 48 hrs, remove from liquid and gently rinse 2 to 3 seconds and place onto smoker racks.
Let pieces air dry until tacky and apply seasoning/flavoring of your choice or not.
I prefer chili pepper flakes, but have used fresh cracked black pepper or Lemon pepper as well in the past.
I use Apple chips for fish, adds a mild flavor and compliments the fish nicely.
I use 2-3 pans full. Never more....any more tends to add a bitter smoked flavor and over powers the desired taste.
After 1st pan of chips, getting all sexy!
This was 3 pans, and another hr to get it to desired results. I like a firm yet still slightly moist product.
Great for dips, spreads, Omelettes or just plain with a beer
And the MONEY shot!!!
