Recipe: Tasty Brad's smoked salmon

Brad's smoked salmon. Join Brad as he shows you how to transform salmon into the. Dry brining is one of the easiest and simplest methods for preparing salmon and trout for smoking. Jamie has a fantastic quick & tasty recipe to help make your Christmas celebrations even more special.

I get these planks at the local lumber yard. Be sure you tell whoever helps you that you are cooking salmon on the wood so that you do not. Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked. You can cook Brad's smoked salmon using 8 ingredients and 10 steps. Here is how you cook it.

Ingredients of Brad's smoked salmon

1. You need 2 (10 lb) of salmon.
2. You need 4 cups of packed dark brown sugar.
3. It's 3/4 cup of course kosher salt.
4. Prepare 1 tbs of garlic powder.
5. You need 1 tbs of white pepper.
6. You need 1 tbs of lemon pepper.
7. You need 1/2 tbs of ground mustard.
8. Prepare 1/2 tbs of ground ginger.

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. This luxurious smoked fish can be used in recipes as well as enjoyed straight from the pack in slices. We have inspiration, from soup to sushi.

Brad's smoked salmon instructions

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 rolls with all the sushi stuffing? Basically, rather than the traditional idea of using nori (seaweed wraps) and Japanese rice, you substitute them for thin pieces of smoked. Making good smoked salmon isn't a mystery or a matter of luck. It's a matter of patience and time. This process is for cold smoking salmon (LOX) only, preferably with a Bradley smoker.