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Smoked Salmon Recipe

   
 

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     Smoked Salmon

Category   Entrees - Maindishes
Sub Category   Grilling

Ingredients
Brine
1 gallon water
2-1/2 cups canning salt
1-1/2 cups sugar (white or brown)
 

Instructions
Boil the brine so that the sugar and salt are completely dissolved. Let Brine reach room temperature then refrigerate. Cut Salmon into pieces and refrigerate in brine overnight.
After removing salmon from brine, RINSE and pat it dry. Set up your smoker so the smoke chamber temperature is between 160-170 degrees. Whether smoking small pieces or whole sides, place the salmon in the smoker skin side down. The skin protects the flesh from the rising heat, traps moisture in that side of the fish, and helps hold the fillet together. The fish never needs to be turned over as it smokes, but it may need to be moved around on the grate. When salmon is smoked at the correct temperature, the surface will usually remain dry and glossy. Occassionally liquid will build up on the surface of salmon smoked at the correct temperature. All is not lost - if you see droplets forming, use a clean towel to dab them off.
Brine cured and smoked salmon is perfectly done when it reaches 140-145 degrees. Salmon that hasn't been cured needs to be cooked to 155 degrees. If you prefer your smoked salmon to be a little more on the done side, by all means smoke it to a higher temperature. You can use an instant read thermometer to check the internal temperature of the salmon. I prefer to use a remote cooking thermometer. By leaving the probe inserted into the center of one of the fillets, I can monitor the temperature constantly, and without opening up the smoker.
One last step in the salmon smoking process is the resting period. When the salmon is removed from the smoker, put the platter on the kitchen counter. Cover the whole works with a tent of aluminum foil and let it just sit there. A 20 minute rest will allow the juices to gel, improving the taste and the texture of the salmon. It's an important step.


Originally Submitted
12/29/2014





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