Smoked Salmon

[Boog41]

Met with a group of friends last weekend. One of them gave me a smoked salmon recipe that we tried. We used large skinless pieces. Dry them as well as you can. Made a brine of 4 parts dark brown sugar to 1 part kosher salt. Cover both sides thoroughly and put in the fridge 24-30 hours. We put them in large bags. Before smoking, wash all the brine completely off and dry thoroughly again. I then smoked it for 15 hours at 115 degrees. (thank you Cookshack for the low temp) The last couple of hours I put a glaze on it of sugar free apricot jam. Best smoked salmon I've had anywhere.

Wish I'd taken a pic of it.

[PharmacistHog]

Man that sounds awesome.  You need to start breaking out your phone when you cook and get us some pictures. 

[Boog41]

Man that sounds awesome.  You need to start breaking out your phone when you cook and get us some pictures. 

I plan on doing it at home this week. This past weekend I met with 12 other old friends for golf and I had taken my smoker with me. I'll be sure to take some pics during the process. It's pretty interesting how the salmon changes textures with the brine taking moisture out of it.

[The_Hog_Father]

Sounds incredible, can't wait to see the pics. Will do something like this for my Parents soon... Thank you.

[Boog41]

Getting started. As you can see, put the 4/1 dark brown sugar to kosher salt on very heavy on both sides. Some of you may want to ad some pepper. I got two of the large salmon filets at Sams, which were about 2.25 lbs each. For this I used about 8 cups of brown sugar and 2 cups of kosher salt.

[Boog41]

Into the bags they go. Next time I will use large sheet pyrex cake pans.

[Boog41]

After a few hours it looks, and feels like molasses.

[Boog41]

After 30 hours of brining, this is what they look like. The texture is completely changed now.

[Boog41]

This is after the 15 hours smoke at 115. Don't forget to apply sugar free apricot jam a couple of times those last two hours. Obviously the time and temp can be adjusted if you can't go that low.

[PharmacistHog]

Sweet!  Last and only time I tried this was when I first started getting into bbq'ing and I guess I didnt rinse it good enough as it was salty as heck.

[Hog_Swanson]

I must try this.

[Boog41]

Sweet!  Last and only time I tried this was when I first started getting into bbq'ing and I guess I didnt rinse it good enough as it was salty as heck.

Yeah, have to rinse it very well. They almost feel like gummy bears after all the brine.

[BR]

This is after the 15 hours smoke at 115. Don't forget to apply sugar free apricot jam a couple of times those last two hours. Obviously the time and temp can be adjusted if you can't go that low.

WOW, must try this....   Boog if your on Facebook could you please post that on my Food Page...  I know a lot of folks would like that...     https://www.facebook.com/groups/brstikibarfoodpage/

[PharmacistHog]

Yeah, have to rinse it very well. They almost feel like gummy bears after all the brine.

Well I'm about to head towards fayetteville. You can just deliver my share of that to Baum stadium about 4oclock.

[Boog41]

  WOW, must try this....   Boog if your on Facebook could you please post that on my Food Page...  I know a lot of folks would like that...     https://www.facebook.com/groups/brstikibarfoodpage/

BR, I don't do facebook. Feel free to do it yourself though.

[Boog41]

Well I'm about to head towards fayetteville. You can just deliver my share of that to Baum stadium about 4oclock.

I'll bring it right over Pharm! Bring a jacket. It's been cool and drizzly all day.

[BR]

BR, I don't do facebook. Feel free to do it yourself though.

Thank You... I'll do it...    Posted and Credit gave to you sir...