Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, brad's smoked salmon. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Brad's smoked salmon is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Brad's smoked salmon is something which I have loved my entire life.
Join Brad as he shows you how to transform salmon into the. Salmon brine is made with lots of citrus flavor. It is also excellent for trout.
To begin with this recipe, we have to first prepare a few ingredients. You can cook 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:
- Prepare 2 (10 lb) salmon
- Prepare 4 cups packed dark brown sugar
- Take 3/4 cup course kosher salt
- Get 1 tbs garlic powder
- Make ready 1 tbs white pepper
- Get 1 tbs lemon pepper
- Get 1/2 tbs ground mustard
- Make ready 1/2 tbs ground ginger
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. Lox and smoked salmon—specifically Nova salmon, the type often casually referred to as "lox" There's no mistaking kippered salmon for cold-smoked.
Steps to make Brad's smoked salmon:
- Mix all ingredients except salmon
- Fillet and remove rib bones from salmon. Leave skin on. Cut into serving sized pieces.
- Lay brine mix in the bottom of a extra large glass baking pan
- Place a layer of salmon skin side down.
- 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.
- Cover with saran wrap and brine in fridge 24 hrs
- After brining, remove fish. Rinse lightly. Place on a towel to dry. A small fan will speed up the process
- Place in your smoker. Fish must be dry. Moisture will collect soot from the smoke.
- 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.
- Fish will keep in the fridge up to three weeks. But it never lasts that long around me.
It has the flaky texture of cooked salmon. Smoker Smoked Salmon: Today, I'm making some smoked salmon using my trusty old Master Forge Kettle smoker. You can do this salmon easily without having expensive smoking equipment. The final form you eat is moist, silky, and pink. Smoked salmon and dill drop scones with lemon crème fraîche recipe
So that is going to wrap it up for this special food brad's smoked salmon recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
