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Brad's smoked salmon
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A picture of Brad's smoked salmon.

Brad's smoked salmon

wingmaster835
wingmaster835 @wingmaster
Sequim Washington

Brad's smoked salmon

wingmaster835
wingmaster835 @wingmaster
Sequim Washington
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Ingredients

  • 2 (10 lb)salmon
  • 4 cupspacked dark brown sugar
  • 3/4 cupcourse kosher salt
  • 1 tbsgarlic powder
  • 1 tbswhite pepper
  • 1 tbslemon pepper
  • 1/2 tbsground mustard
  • 1/2 tbsground ginger
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Steps

  1. 1

    Mix all ingredients except salmon

    A picture of step 1 of Brad's smoked salmon.
  2. 2

    Fillet and remove rib bones from salmon. Leave skin on. Cut into serving sized pieces.

  3. 3

    Lay brine mix in the bottom of a extra large glass baking pan

    A picture of step 3 of Brad's smoked salmon.
  4. 4

    Place a layer of salmon skin side down.

    A picture of step 4 of Brad's smoked salmon.
  5. 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.

    A picture of step 5 of Brad's smoked salmon.
  6. 6

    Cover with saran wrap and brine in fridge 24 hrs

  7. 7

    After brining, remove fish. Rinse lightly. Place on a towel to dry. A small fan will speed up the process

    A picture of step 7 of Brad's smoked salmon.
  8. 8

    Place in your smoker. Fish must be dry. Moisture will collect soot from the smoke.

    A picture of step 8 of Brad's smoked salmon.
  9. 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. 10

    Fish will keep in the fridge up to three weeks. But it never lasts that long around me.

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wingmaster835
wingmaster835 @wingmaster
on October 12, 2016 01:20
Sequim Washington
cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.
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Comments (8)

Candis Brooks
Candis Brooks @cook_5478650
October 26, 2016 23:23
Everything looks amazing
I'm not cooking at the moment. It will be awhile.
😊👍🏼hubby says he cannot wait until I am able to cook again
Lol. That's always good to hear. I will absolutely use some of your recipes. 😄👍🏼
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